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Molded Holiday Pudding Recipe
|Boiling water||3 Cup (48 tbs)|
|Prunes||1 1⁄4 Cup (20 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Orange juice||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Golden raisins||1 1⁄2 Cup (24 tbs), plumped|
|Candied cherries||2 1⁄4 Cup (36 tbs)|
|Diced candied citron||1⁄3 Cup (5.33 tbs)|
|Diced candied lemon peel||1⁄3 Cup (5.33 tbs)|
|Walnuts||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Dessert topping mix/3 cups heavy cream, whipped||6 Ounce (3 Envelopes Of 2 Ounce Each)|
Serving size: Complete recipe
Calories 5636 Calories from Fat 969
% Daily Value*
Total Fat 115 g176.8%
Saturated Fat 19.8 g99.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 409.2 mg17%
Total Carbohydrates 1161 g386.9%
Dietary Fiber 54.5 g217.9%
Sugars 946.6 g
Protein 83 g165%
Vitamin A 142.1% Vitamin C 351.7%
Calcium 67% Iron 92.7%
*Based on a 2000 Calorie diet
Return to boiling, cover, and simmer about 45 minutes, or until fruit is tender.
Drain and reserve 1 cup liquid.
Set liquid aside until cold.
Remove and discard prune pits.
Force prunes and apricots through a food mill or sieve into a large bowl.
Stir in a mixture of the sugar, cinnamon, nutmeg, and allspice, mixing until sugar is dissolved.
Blend in the orange juice and mix thoroughly.
Soften gelatin in the 1 cup reserved liquid in a small saucepan.
Stir over low heat until gelatin is dissolved.
Stir into fruit-spice mixture.
Chill until mixture is slightly thickened, stirring occasionally.
Blend raisins, cherries, citron, lemon peel, and walnuts into gelatin mixture.
Prepare the dessert topping according to package directions, or whip the cream.
Gently fold into fruit mixture, blending thoroughly.
Turn into 9- or 10-inch tubed pan.
Chill until firm.