- Active Time 20m
- Total Time 1h 20m
Makes 16 servings
- 2 cups dried currants
- 3 cups raisins
- 1 cup chopped dried apricots
- 1 cup blanched, sliced almonds
- 1/2 cup dark rum or orange juice
- 1 pound (4 sticks) plus 2 tablespoons unsalted butter, at room temperature
- 1 cup light or dark brown sugar
- 1/2 cup dark Karo syrup
- 8 eggs
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- Grated zest of 2 medium lemons
- 1 teaspoon salt
- 3 cups self-rising flour
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the currants, raisins, apricots and almonds. Stir in the rum or orange juice and set aside.
In another large mixing bowl, beat together 1 pound of the butter, the brown sugar and the Karo syrup. Add the eggs, cinnamon, allspice and lemon zest and beat until well mixed. Add the salt and flour and beat well. Add the plumped fruit and mix together thoroughly.
Using the remaining 2 tablespoons of butter, lightly butter sixteen 6-ounce pudding molds and one side of sixteen 3-inch squares of parchment paper. Divide the mixture equally among the molds. Bang each mold on the work surface to settle the mixture. Top each pudding with a square of the parchment paper, buttered side down.
Place the puddings in a large roasting pan, set the pan on the middle rack of the oven and add hot water to the pan to reach halfway up the sides of the puddings. Bake for 1 hour, until a toothpick inserted in the center of a pudding comes out clean. Remove from the molds and serve hot.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
617 calories; 31g total fat; 172mg cholesterol; 500mg sodium; 78g carbohydrates; 5g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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