Ginger Christmas Pudding with Orange Hard Sauce
English Christmas "pudding" is really a dense, moist spiced cake. This ginger version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy.
Yield: 8 to 10 servings
Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
Place steamer rack in large pot. Place pudding mold on rack. Fill pot with
enough water to come halfway up sides of mold. Bring water to boil. Reduce heat
to medium. Cover pot and steam pudding until tester inserted near center comes
out clean, adding more boiling water as needed to maintain level, about 2 hours.
Using oven mitts as aid, remove mold from pot.
Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.
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