A Christmas pudding with Florida flavors…so moist

I never made Christmas pudding over the years because it always seemed to look like a rock when it came out of the oven. It was reminiscent of the sad fruitcakes we see today. THIS one is full of real fruit, moist and delicious. Make it now so the flavors have a few days to realllly soak into the cake.


1 cup raisins
1/2 cup chopped, dried apricot
1/2 cup chopped, dried cherry
2 cups dark rum
2 cups fresh bread crumbs
1 cup almond flour
1/4 cup all purpose flour
1/4 cup light brown sugar
2/3 stick of softened butter
1/2 cup orange marmalade
1/4 tsp allspice
1 large egg
1 tsp honey
1/2 cup hard apple cider
Preheat oven to 450 degrees F. Soak raisins, apricot and cherry in the dark rum for an hour or two. Remove the fruit with a slotted spoon and put in a large bowl (save the rum). Add bread crumbs, flours, brown sugar, allspice, butter, and marmalade. In a small bowl, whisk the egg with honey, cider and a half cup of the rum marinade. Pour small bowl into large bowl and stir to combine. Grease a small-ish glass bowl about six inches in width. Add the filling. Cover with parchment and then aluminum foil, tying with kitchen twine if necessary. Put a small rack in a large pot with a couple inches of boiling water in it. Put the bowl on the rack. Cover the pot and place in the oven. Check every 30 minutes to see if it needs more water. Steam in oven for 4 hours and 45 minutes. Be careful removing! If your oven mitt gets the boiling water on it, you will have a nasty burn. Allow to cool and invert onto a plate, brush with the remaining rum until absorbed and leave in bowl and keep in fridge covered for several months, if necessary.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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