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IngredientsYield one 8” pudding
1 cup raisins1 cup currants1 cup walnuts, chopped½ cup sun dried cranberries2 teaspoons cinnamon1 teaspoon nutmeg1 teaspoon salt½ teaspoon allspice½ cup spiced rum5 eggs1 cup sugar1 cup milk2 cups flour2 cups breadcrumbs1 cup butter, melted1 teaspoon baking soda1 tablespoon water
Grease an 8 inch pudding cup and ready a large stockpot with 3 – 4 inches of water
In a separate bowl, mix raisins, currants, walnuts, cranberries, cinnamon, nutmeg, salt, allspice, and rum. Set aside and allow to soak
In a medium sized bowl (able to fit inside the stockpot), whisk together egg and sugar, then mix in the milk. Sift the flour over and whisk thoroughly. Mix in breadcrumbs and melted butter.
Stir in rum mix, then mix together the baking soda and water, and stir that in.
Bring your stockpot to a low simmer, scrape the batter into the pudding cup, carefully place a cookie-cutter at the bottom of the stockpot, and gently place the pudding cup in the water. Cover, and allow to cook roughly 4 hours – checking occasionally to make sure there is still enough water to cover the cup
Once firmed, carefully remove from water, and allow to cool for ten minutes before removing. Serve warm with custard or crème anglais topping.
Bon appetit!
