- 1/2 cup hazelnuts (filberts)
- 1/2 cup dried cherries
- 1/2 cup golden raisins
- 1 cup chopped dried peaches
- 1 cup chopped dried pears
- 1 cup chopped dried pitted dates
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 3/4 cup ale
- 1 cup sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup fine dry bread crumbs
- 1/2 pound (2 sticks) unsalted butter,
- 1 cup firmly packed dark brown
- 3 large eggs
- 1/3 cup unsulphured molasses
- 3 Tablespoons brandy
- 1 cup heavy cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla
Preheat oven to 350° F. Toast hazelnuts
until lightly browned and fragrant, about
10 minutes. Place in clean tea towel and
rub vigorously to remove skins. Place in
food processor and finely chop. Set aside.
Meanwhile, combine dried fruits, orange
and lemon zests, and ale in large saucepan.
Bring to simmer over high heat, cover, and
let stand 20 minutes.
Sift together flour, baking powder, salt,
spices, and breadcrumbs and set aside. In
large bowl of electric mixer, beat butter
and sugar together until fluffy. Beat in
eggs, beating one at a time, until well
incorporated. Beat in molasses, flour
mixture, dried fruit mixture and hazelnuts.
Liberally grease two 1-quart molds or metal
bowls and divide batter between them. Cover
entire bowls with double thickness of foil.
Set bowls on racks in pans and fill pans
with boiling water to come halfway up sides
of puddings. Cover and place in oven. Keep
water simmering, adding additional water as
needed. Steam 4 hours.
Cool puddings on rack, still covered.
Uncover and spoon brandy over. Re-cover and
refrigerate until needed. To serve, steam
again in same manner 1 hour or until hot.
Whip cream with sugar and vanilla until soft
peaks form and serve with pudding.
Makes 12 servings.