When I was in Jamaica, this pudding was part of the Christmas holiday tradition. Each year, as Christmas approaches, households start the ritual of soaking the fruit for the pudding several days in advance. It is part of the excitement of the season.
In a medium non-corrosive bowl, soak the following fruit in the rum for 2 days:
Ingredients
- 1 cup golden raisins
- 1 cup chopped cranberries, fresh or dried
- ½ cup pitted prunes, chopped
- 2 cups of rum
- 1 cup sifted flour
- 1 cup dark brown sugar
- ½ cup breadcrumbs
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- Pinch of ground clove
- 1 teaspoon vanilla
- Zest of 1 orange
- ¼ cup chopped walnuts
- 3 eggs, lightly beaten
- 4 tablespoons melted butter
- 1 cup unsalted butter
- 2 cups confectioners’ sugar
- Pinch of salt
- 1 teaspoon vanilla
- 4 tablespoons rum
Preparation
Put the fruit and rum in a medium saucepan and simmer for 15 minutes; set aside to cool.
Mix the flour, brown sugar, breadcrumbs, baking powder, nutmeg, cinnamon, clove, vanilla, zest, and walnuts; mix in the eggs and melted butter until well combined.
Mix in the fruit and rum until thoroughly incorporated.
Pour batter into a well-buttered 6-cup pudding mold* with tight-fitting cover.
Place a small heatproof plate upside down in the bottom of a large saucepan (this will keep the mold from moving around). Place the mold on the plate. Pour boiling water three-quarters of the way up the sides of the mold. Cover and steam for 2 hours over medium heat, adding more water as necessary. Turn off the heat, remove the cover from the pan, and let the pudding cool in the water.
Unmold onto a plate, drizzle with rum or brandy, cover with plastic wrap and refrigerate until ready to serve. The pudding can be served warm or at room temperature with the hard sauce (recipe follows). Serves 8
*You may purchase the pudding mold at The Cook Shop in Brewster.
Hard Sauce
With a hand mixer, beat all ingredients until smooth and well combined. Serve at room temperature.
