Gingerbread Christmas Pudding with Orange Hard Sauce

Name: Gingerbread Christmas Pudding with Orange Hard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 651 milliliters all purpose flour; 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps brandy; 3 larges eggs; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 Tbsp ground ginger; 59 milliliters mild-flavored (light) molasses; 118 milliliters orange marmalade; 1 teaspoon grated orange peel; 355 milliliters powdered sugar; 1 teaspoons salt; 177 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, room temperature

Gingerbread Christmas Pudding with Orange Hard Sauce might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 406 calories, 5g of protein, and 8g of fat per serving. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ground ginger, mild-flavored molasses, brandy, and a few other things to make it today. Christmas will be even more special with this recipe.

Instructions

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.)

Equipment you will use

Bowl

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.

Ingredients you will need

Orange Zest

Marmalade

Molasses

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Kugelhopf Pan

Hand Mixer

Bowl

Add flour mixture and beat just until blended.

Ingredients you will need

All Purpose Flour

Transfer batter to prepared mold. Cover mold tightly with foil.

Equipment you will use

Aluminum Foil

Place steamer rack in large pot.

Equipment you will use

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.

Ingredients you will need

Water

Equipment you will use

Oven Mitt

Pot

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.

Ingredients you will need

Sauce