Ingredients
3/4 c. dried cranberries
3/4 c. dried cherries
1/2 c. golden raisins
1/2 c. dried currants
1/4 c. brandy
2 tbsp. orange liquer
Zest and juice of 1 lemon
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. packed brown sugar
1 large apple, grated
1/2 c. chopped almonds
2 large eggs, beaten
3 tbsp. vegetable oil
2 tbsp. molasses
2 c. almond flour
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. kosher salt
4 tbsp. butter
2 tbsp. cornstarch
1 1/2 c. milk
1/4 c. granulated sugar
1/4 c. brandy
Preparation
Step 1In a large bowl, combine cranberries, cherries, raisins, currants, brandy, orange liqueur, lemon juice, zest, cinnamon, nutmeg, and cloves. Cover and refrigerate overnight. Step 2Grease a pudding basin or medium heat-safe bowl. In another large bowl, combine sugar, apple, and almonds. Add to marinated fruit then stir in eggs, vegetable oil, and molasses. Mix in almond flour, cornstarch, baking powder, and salt. Step 3Add mixture to pudding basin and pack in tightly. Cover top with parchment paper then cover with foil. Tie a string or around foil to secure it tightly. Step 4In a large pot, place a ramekin that’s large enough for your pudding basin to sit on. Place basin on top then pour enough boiling water into the pot (but not over the basin) to come halfway up your basin. Cover your pot then simmer over low heat for 6 hours. Check water every so often and add more water if it drops below half. Step 5Carefully remove from pot then flip upside down on a cutting board and let cool completely. Step 6Meanwhile make brandy sauce: In a medium saucepan over medium heat, melt butter. Whisk in cornstarch then slowly whisk in milk. Add sugar and cook until sugar dissolves. Lower heat and cook until sauce thickens, stirring occasionally, 10 minutes. Add brandy then remove heat. Step 7Pour sauce over pudding to serve.
Want another holiday recipe to tackle? Impress everyone with a Bûche de Noël!
