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.
3 tablespoonsbutter or margarine, room temperature
1/3 cupsugar
1egg
1/4 cupeggnog
1 1/4 cupsflour
1/2 teaspoon eachbaking powder and baking soda
1 cupginger preserves, divided
Boiling water
*Bog Saucerecipe below
1/2 cupwhole 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.
Comments