Old Fashioned Christmas Ginger Pudding with Bog Sauce

Old Fashioned Christmas Ginger Pudding with Bog Sauce

Prep Time

15 minutes

Cook Time

2 hours

Serves

4 people

Such a fantastic Christmas Pudding, this delicious classic is best served with a much lighter version of the traditional hard sauce.

Although traditional hard sauce has a ton of butter and powdered sugar, I think you will find the pudding is elevated in a delightfully fruity way using Bog Sauce instead.

Ingredients

  • 1 (10.5-ounce) empty coffee can, 1-quart measure
  • Oil to grease
  • 3 tablespoons butter or margarine, room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup eggnog
  • 1 1/4 cups flour
  • 1/2 teaspoon each baking powder and baking soda
  • 1 cup ginger preserves, divided
  • Boiling water
  • *Bog Sauce recipe below
  • 1/2 cup whole berry cranberry sauce

Preparation

  • 1 Use your can opener to remove any lip on the open end of the coffee can, keeping one end intact. Being very careful, place some oil on a napkin or paper towel and liberally grease the inside of the can; set aside.
  • 2 In a large bowl, beat butter, sugar, and egg until creamy. Add eggnog and continue beating until smooth.
  • 3 In a separate, bowl, blend flour, baking powder and soda.
  • 4 Add to butter mixture and beat, on low, until smooth. Fold in half the preserves.
  • 5 Transfer to prepared can, it should come halfway up. Gently tap the bottom on the counter to even out.
  • 6 Place a foil over the top, held by an elastic. If your coffee can come with a plastic lid, use this in place of the foil.
  • 7 Place in crockpot, pour boiling water to come up about a third of the way, cover and turn the crockpot on high.
  • 8 "Steam" for 2 1/2 hours, or until it is firm in the center when you remove foil or lid. If you find the water boiling, simply reduce heat until it is just barely simmering.
  • 9 Remove from water and let cool for a few minutes without removing lid or foil before transferring to refrigerator to completely cool while still in the can.
  • 10 Open both ends and run a knife around the inside to loosen. Push pudding out with a flat­bottomed glass or tumbler.
  • 11 Slice pudding in any fashion you desire with warm Bog Sauce for dipping.
  • 12 For the Bog Sauce, place remainder of preserves and cranberry sauce in a small saucepan and heat, stirring well.

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