Christmas Pudding With Non-Alcoholic Hard Sauce

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Currants
1/4 cup	23g / 0.8oz	Blanched almonds - cut in bits
1 1/4 cups	200g / 7.1oz	Raisins - chopped fine
1/3 cup	78ml	Shredded candied citron
1/4 cup	59ml	Candied lemon peel - cut thin strips
1/4 cup	59ml	Candied orange peel - cut thin strips
2 cups	125g / 4.4oz	Flour - divided
1/2 lb	227g / 8oz	Solid beef fat trimmings
		= (ask butcher or at meat counter)
3		Eggs - separated
1/4 teaspoon	1.3ml	Baking soda
2 tablespoons	30ml	Cold water
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1/3 cup	65g / 2.3oz	Sugar
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Grated nutmeg
		Juice of 1 orange
		Juice of 1 lemon
		Holly sprigs - (optional garnish)
		Hard Sauce
1/2 cup	99g / 3.5oz	Butter - (1 stick)
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
1		Egg yolk - beaten
3/4 cup	177ml	Melted grape jelly
1		Grated nutmeg

Recipe Instructions

Grease a 1 1/2-quart pudding mold with butter. Set aside.

Combine the currants, almonds, raisins, candied citron and candied lemon and orange peels in a bowl. Coat with 1/4 cup of flour. Add the beef fat trimmings and mix again. Set aside.

In a separate bowl, beat the egg yolks until smooth. In another bowl, beat the egg whites until stiff. Dissolve the baking soda in cold water.

In a large mixing bowl, cream the butter and sugar by beating until light and fluffy. Add the beaten egg yolks. Stir in the milk, then stir in the stiff egg whites alternately with the remaining 1 3/4 cups flour. Add the cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and dissolved baking soda. Stir in the flour-coated fruit mixture.

Fill the mold with the pudding and cover tightly. Set the mold in a pot and add boiling water until it comes halfway up the sides of the mold. Keep the water at a simmer, adding more as needed, 3 hours.

Let the pudding cool, turn it out of the mold, decorate it with sprigs of holly and serve with Hard Sauce.

To make the Hard Sauce: Beat the butter, brown sugar and egg yolk in a mixing bowl until light and fluffy. Place the mixture in a saucepan and simmer 5 minutes over medium-low heat, stirring constantly. Add the jelly, then pour the sauce into a bowl and sprinkle with nutmeg. (Makes 2 cups)

This recipe yields 12 servings.

Each serving: 396 calories; 224 mg sodium; 85 mg cholesterol; 21 grams fat; 10 grams saturated fat; 48 grams carbohydrates; 6 grams protein; 2.66 grams fiber.

Each 2-tablespoon serving of hard sauce: 131 calories; 63 mg sodium; 29 mg cholesterol; 6 grams fat; 4 grams saturated fat; 20 grams carbohydrates; 0 protein; 0 fiber.

Source:
The Los Angeles Times, 11-28-2001

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