Gingerbread Christmas Pudding With Orange Hard Sauce

Recipe Ingredients

		Hard Sauce
1 1/2 cups	297g / 10oz	Powdered sugar
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
2 tablespoons	30ml	Brandy
1 teaspoon	5ml	Grated orange peel
		Pudding
		Nonstick vegetable oil spray - as needed
2 3/4 cups	171g / 6oz	All-purpose flour
1 tablespoon	15ml	Ground ginger
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Ground cloves
3/4 cup	148g / 5.2oz	Sugar
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - room temperature
3 tablespoons	45ml	Eggs (large)
1/2 cup	118ml	Orange marmalade
1/4 cup	59ml	Mild-flavored (light) molasses
1 teaspoon	5ml	Grated orange peel

Recipe Instructions

For Sauce: Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

For Pudding: Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. 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 1 hour 15 minutes.

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 onto 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; serve with sauce.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, December 2001

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