Gingerbread Pudding with Orange Sauce

Posted by Unknown Saturday, December 17, 2011 7:12 PM

I have a craving this Christmas for an English style gingerbread pudding with an orange sauce. I found a recipe, made a few modifications, and tried it out today in advance of Christmas Dinner to make sure it's ok. Trial run turned out great and with a few slight adjustments will make a great Christmas Dinner dessert everyone is sure to love! English Christmas "pudding" is really a dense, moist spiced cake. This gingerbread version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy (or Grand Marnier)

Yield: Makes 8 to 10 servings

Hard Sauce

  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons brandy (or Grand Marnier)
  • 1 teaspoon grated orange peel
Pudding
  • Nonstick vegetable oil spray
  • 11/4 cups all purpose flour
  • 1/2 cup of dried currants
  • 1/2 cup of diced crystallized ginger (optional)
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 3/4 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3 large eggs
  • 1/2 cup orange marmalade
  • 1/4 cup mild-flavored (light) molasses
  • 1 teaspoon grated orange peel
Preparation
For sauce: Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

For pudding: Coat inside and center tube of 6 to 8 cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 7 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 2 1/2 hours. Using oven mitts as aid, remove mold from pot.  Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto baking sheet and if not solid, finish it in the oven at 250 for about 20-25 mins.   Remove and cool 20 minutes. (Can be made 1 day ahead. Cool completely) Transfer pudding to platter.

Serving
Cut pudding into wedges; serve with sauce and top with a dollop of creme fraiche

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