Canadian Christmas Pudding with Rum Sauce
Contributor’s Note: Although often confused with fruit cake, this Victorian era dessert more resembles a dense spice cake. If you don’t have the fruits and nuts outlined here, by all means use the traditional fruits and nuts. Making Christmas Pudding daunts most people, but this recipe is surprisingly easy to make. It can also be made ahead of time and frozen without changing the consistency. Just be sure you cover it well to prevent any freezer burn.
- 1-¼ cups flour
- 1 teaspoon grated orange rind
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon ground cloves
- 1 teaspoon nutmeg
- ¾ teaspoon baking powder
- ½ cup firmly packed brown sugar
- ¼ cup room temperature butter
- 4 large whole eggs
- ½ cup apple cider or apple juice
- ¾ cup raisins
- ½ cup saskatoons or blueberries, or both
- 2 fresh cooking apples, peeled and diced
- ½ cup shredded carrot
- 1/3 cup candied cherries (optional)
- 1/3 cup hazelnuts
- 1/3 cup chopped pecans
Put flour, baking powder, spices and all the fruits and nuts into a large mixing bowl and stir to coat everything in the flour.
In a separate bowl, cream the butter and sugar together, either by hand or with a mixer, until light and fluffy. Add the eggs and beat vigorously. Pour in the apple cider (or juice) and stir briefly to mix.
Add the wet ingredients into the dry ingredients and mix thoroughly.
Contributor’s Note: I use Bundt pan because I love the look of the cake and I fill the center with salted nuts for presentation. I also reduce the cook time to no more than 1-½ – 2 hours.
Lightly grease a 1-½ quart pudding mould.
Spoon the batter into the prepared mould and cover mould with tin foil, tying it in place around the rim with string.
Using a Dutch oven slightly larger than the mould, put a rack on the bottom of a Dutch oven pot. Put the batter filled mould onto the rack in the Dutch oven. Fill the Dutch oven with water until the water comes halfway up the mould. Cover and cook on the stove top or in the oven (I do mine in the oven) on low heat for 2 to 2-½ hours, or until a toothpick inserted in the cake comes out clean.
Take the mould out and place on a cooling rack to stand for 10 minutes. Then carefully turn the cake out on a rack to cool—
Serving warm is best. Dust with icing/powdered sugar just before serving and decorate with holly.
If serving completely cooled, use icing/powdered sugar on top for a snowy effect. If you’ve used a Bundt pan, fill the center with salted nuts, candied fruit, or both.
Serve with homemade Rum Sauce—
- 2 cups brown sugar, packed
- ¼ cup cornstarch
- 1-1/3 cups half-and-half or 1 1/3 cups light cream
- 1 cup water
- ½ cup light corn syrup
- ¼ cup butter, NOT margarine
- 2 teaspoons vanilla
- ¼ cup rum (amber, dark or spiced)
Contributor’s Note: If you don’t want actual alcohol in your sauce, add 2 tsp. rum extract.
Combine sugar and cornstarch in a heavy saucepan. Add water and corn syrup.
Cook and stir over medium heat until thickened and bubbly. Stir continuously for 2 minutes more.
Remove from heat and quickly stir in butter, vanilla, cream and rum.
Always serve warm. This can be made ahead of time and reheated when the pudding is served.
You can store in refrigerator for up to 2 months (I put them in canning jars).
Photo by Internet Archive Book Images