Traditional Irish Pudding

Crushed Ice Catering’s December Recipe of the Month will definitely be a crowd pleaser whether you’re serving the dessert at a large holiday party or just sharing it on a cozy evening with family!  Happy Holidays, everyone!

Pudding Ingredients

Yield: 2 Puddings

  • 1 Cup Granulated Sugar
  • 1 Cup Butter, Room Temperature
  • 1 Cup Milk*
  • 2 Eggs, Beaten
  • 1 Teaspoon Baking Soda
  • 3 Teaspoons Baking Powder
  • 3 1/2 Cups All Purpose Flour, Plus 2 Tablespoons
  • 1 1/2 Cups Raisins, Finely Chopped
  • 1 Cup Dates, Chopped
  • 1/2 Cups Walnuts or Pecans, Chopped
  • 3 Tablespoons Candied Orange or Lemon Citron, Finely Chopped
  • 1 1/2 Cups Chopped Apples, Peeled
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • Boiling Water

* 1/2 Cup Fruit Juice & 1/2 Cup Brandy may be substituted for the milk if desired

Nutmeg Sauce Ingredients

  • 2/3 Cup Granulated Sugar*
  • 1 1/2 Teaspoons Cornstarch
  • 1/8 Teaspoon Salt
  • 1 Cup Boiling Water
  • 1 Tablespoon Butter
  • 1/2 Teaspoon Ground Nutmeg

*Brown Sugar may be substituted for Granulated Sugar if desired

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Pudding Directions

  • Grease two 2LB Coffee Cans, Two 2QT Pudding Molds, or Two 2QT Oven Proof Deep Dishes.
  • In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour.  Add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.
  • Fill each greased pan 1/2 full of batter.  Cover tops of pans with lids or 2 layers of aluminum foil.  In a large pot or roaster, place molds on trivets or a rack.  Add boiling rater 2/3 up the sides of the mold.  Bring water rapidly to a boil.  Reduce heat to Medium-Low, and cover pot or roaster.  Boil Gently for 4 to 4 1/2 hours, adding more boiling water when necessary or until fork comes out clean when put into the center of the pudding.
  • Remove from heat and cool.  Store in refrigerator, covered, until time to serve.  The puddings will also freeze well.
  • To serve, steam for one hour before serving to heat thoroughly.  Unmold and serve hot with Nutmeg Sauce.
  • For the Nutmeg Sauce: In a large saucepan over Medium-High heat, combine sugar, cornstarch and salt.  Add boiling water to cook, stirring constantly, about 3 minutes, until ingredients are well blended.
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