Irish-American Christmas Pudding
A fabulous Christmas pudding given an American flavour with cranberries, blueberries, pecan nuts, maple syrup and bourbon.
- 110 g fresh cranberries
- 225 g dried cranberries
- 110 g fresh or dried blueberries
- 110 g pecan nuts (roughly chopped)
- 225 g sultanas
- 110 g glacé cherries (chopped)
- grated zest and juice of 1 orange
- 2 dsp maple syrup
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 6 tblsp bourbon
- 225 g butter
- 225 g soft brown sugar
- 3 eggs (lightly beaten)
- 110 g plain flour (sifted)
- 110 g white or brown breadcrumbs
- 1-2 tbsp bourbon (to flame)
- Place the cranberries in a small saucepan and cook over a very low heat for a few minutes, just until they have softened a little.
- Pour the cooked cranberries and any juice into a large bowl.
- Add the dried cranberries, blueberries, pecan nuts, sultanas, cherries, orange zest and orange juice, apple, maple syrup, spices and bourbon.
- Cover with cling-film and leave for 24 hours to allow the fruits to absorb the liquid and plump up.
- Cream the butter and sugar until light and fluffy.
- Add a little beaten egg, a little flour and some of the breadcrumbs and mix.
- Do not add all the egg without the flour and breadcrumbs as this will cause the mixture to curdle.
- Repeat until the egg, flour and breadcrumbs are used up. Mix in the steeped fruits until thoroughly combined.
- Grease two 900g/2lb pudding basins.
- Divide the mixture between the basins.
- Cover with a secure lid or a double layer of well greased greaseproof paper, making a fold in the paper to allow for expansion during cooking.
- Top with folded foil. Tie securely with string or use an elastic band, and boil or steam for 3 1/2 - 4 hours.
- Store the pudding for 1-2 weeks to allow the flavours to develop.
- Boil or steam for 1 hour before serving.
- Turn out onto a large plate.
- Heat the bourbon in a small pan for a few seconds.
- Pour it over the hot pudding and immediately set it alight.
- If the pudding has cooled slightly, light the bourbon in the pan and then pour it over. Serve immediately with warm egg-nog sauce.