Healthy Facts:
- Apricots are a good source of vitamin A for healthy eyes
- Fiber from figs keeps the gut healthy and supports heart health by lowering cholesterol and controlling blood sugar
- Raisins are packed with Boron, a trace mineral that’s important for bone strength, especially after menopause
- Nutmeg has been shown to relieve digestive upset like diarrhea, vomiting, nausea and indigestion
- Consuming honey on a daily basis will raise the body’s antioxidant levels boosting free radical protection
120 Min Cook Time |20 Min Prep Time | Serves 8 |534 Calories per Serving
Ingredients
- 1 cup raisins
- 1/2 cup golden raisins
- 1/2 cup dried cherries
- 1/2 cup diced dried figs
- 1/2 cup diced dried apricots
- 1/4 cup chopped candied orange peel
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 cup nutmeg
- 2/3 cup dark rum
- 1/4 cup orange juice
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3 cups fresh white breadcrumbs (8 slices bread)
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup lightly packed brown sugar
- 3 large eggs
What You Need
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
- Large bowl
- Plastic wrap
- 2-quart pudding mold
- Large spoon
- Pudding mold with lid
- Large pot with lid
- Serving platter
- Spatula
- Whisk or hand mixer
- Large bowl
How To Make It
- 01Combine all the dried and candied fruit with the spices, rum, orange juice, honey, and vanilla extract in a large bowl. Stir together well, cover with plastic wrap, and let sit at room temperature overnight.
- 02The next day, generously grease a 2-quart pudding mold.
- 03Stir together the breadcrumbs, flour, baking powder, and salt; set aside.
- 04Beat the butter until it’s creamy in a large bowl with a flat paddle using an electric mixer on medium speed. Gradually beat in the sugar until the mixture is light and fluffy. Beat in the eggs one at a time, scraping down the bowl once or twice.
- 05Stir the fruit mixture, including any liquid, into the butter and egg mixture. Stir in the dry mixture just until combined.
- 06Scrape into a pudding mold, smoothing the top. Attach the lid or, if using a bowl, cover tightly with aluminum foil.
- 07Place on a rack set in a large pot. Add enough boiling water to come halfway up the sides of the mold. Cover the pot and simmer gently on the lowest heat that maintains the simmer for about 1¾ hours or until a toothpick inserted in the center of the pudding comes out clean.
- 08Remove the pudding from the pot; set on cooling rack for about 5 minutes. Unmold the pudding onto a serving platter and serve immediately with rum cream. Alternatively, let the pudding cool completely, wrap it in plastic wrap, slip it into a large resealable bag, and refrigerate for up to one week. Bring back to room temperature before serving and reheat gently in a microwave on low power or insert back into the mold and re-steam until heated through.
- 09For the rum cream: Beat the heavy cream and sugar until very soft peaks form. Whip in the rum.
