GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE (for eight to ten)

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For the hard sauce:

1-½ cups powdered sugar

½ cup (1 stick) unsalted butter, room temperature

2 tablespoons brandy

1 teaspoon grated orange peel

 

For the pudding:

nonstick vegetable oil spray

1-¼ cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon ground cloves

¾ cup sugar

6 tablespoons (¾ stick) unsalted butter, at room temperature

3 large eggs

½ cup orange marmalade

¼ cup mild-flavored (light) molasses

1 teaspoon grated orange peel

1 cup currants


  1. Make the hard sauce. Combine all the ingredients in a small bowl and stir to blend well.  (Can be made 4 days ahead.  Cover and refrigerate.  Bring to room temperature before serving.)
  1. Make the pudding. Coat inside and center of a 6 to 8 cup pudding mold or bundt cake pan with nonstick spray, then generously with butter.  Sift flour and next 6 ingredients into a medium bowl.  Using an electric mixer, beat sugar and butter in a large bowl until well blended.  Beat in eggs, 1 at a time, then marmalade, molasses, currants and orange peel.  Add flour mixture and beat just until blended.  Transfer batter to prepared mold.  Cover mold tightly with lid or foil (Do not cover the center hole of the bundt pan with foil or steam will rise through it and drip into your pudding, leaving you with a sodden mess).
  1. Place steamer rack in large pot. Place pudding mold on rack.  Fill pot with enough water to come halfway up the sides of the mold.  Bring water to a 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.  Uncover and let stand 10 minutes.  Cut around top center and sides of pudding to loosen.  Turn pudding out on a rack and cool 20 minutes.  (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.)  Transfer pudding to platter.  Cut pudding into wedges and serve with sauce.
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ORANGE  HARD SAUCE

 

 adapted from Bon Appetit Magazine, December, 2001

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