Christmas Pudding
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Christmas Pudding
Christmas Pudding
1 (8- oz.) package dates chopped
2 1/2 cups fresh bread crumbs
1 cup each: golden raisins, currants and chopped pecans
1/2 cup flour
1/2 cup dark brown sugar
1/2 tsp. each: cinnamon, nutmeg and allspice
1ea Grated rind from 1 orange and 1 lemon
1 cup butter melted
3 eggs lightly beaten
1 1/2 tbsp. brandy, divided (optional)
Lightly sweetened whipped cream (optional)
Prep time: 20 minutes, Cook time: 45 minutes to 1 hour

Preheat oven to 350F and spray 8 (1/2-cup) ramekins or custard cups with nonstick cooking spray. Combine dates, bread crumbs, raisins, currants, pecans, flour, brown sugar, spices and rinds in a large bowl. Mix in butter and eggs; pour into prepared pan. Cover ramekins tightly with foil; place in a larger shallow baking pan in preheated oven. Pour hot water into the larger pan until it reaches halfway up the sides of the ramekins. Bake for 45 minutes to 1 hour or until fairly firm to the touch. Drizzle about 1 tsp. brandy over each pudding, if desired. Run a knife around the edges to loosen and unmold onto serving plates. Serve warm with a dollop of lightly sweetened whipped cream, if desired.

Makes 8 servings.
Wine Suggestion
Nutritional Information:
610 calories, 8 g protein, 36 g total fat (16 g sat., 0 g trans), 69 g carbohydrate, 6 g fiber, 47 g sugar, 150 mg cholesterol, 290 mg sodium, 14 points