Ingredients and Weight:
- 1 cup (113g) unsalted butter, cubed
- 2 cups (400g) light brown sugar
- 1 teaspoon (5g) ground cinnamon
- 1/2 teaspoon (2.5g) ground nutmeg
- 1/4 teaspoon (1.25g) ground cloves
- 1/4 teaspoon (1.25g) ground ginger
- 2 eggs
- 2 cups (284g) all-purpose flour
- 1 cup (240ml) milk
- 1/2 cup (120g) raisins
- 1/2 cup (120g) currants
- 1/2 cup (120g) sliced almonds
- 1/2 cup (120ml) brandy (optional)
Preparation Time:
15 minutes
Cooking Time:
2-3 hours
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and ginger.
- Beat in the eggs one at a time, then stir in the flour and milk.
- Fold in the raisins, currants, almonds, and brandy, if using.
- Pour the batter into a greased and floured 9-inch (23 cm) bundt pan.
- Place the pan in a larger roasting pan filled with 1-inch (2.5 cm) of water.
- Bake for 2-3 hours, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before inverting onto a serving plate.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
Dish Characteristics:
- Rich and flavorful
- Moist and dense
- Classic holiday dessert
- Perfect for special occasions
User Comments:
- "This pudding was absolutely delicious! It was so moist and had the perfect balance of spices."
- "My family loved this dessert! It was a hit at our Christmas dinner."
- "I made this for a potluck and everyone raved about it. It's definitely a keeper!"
Special Precautions and Tips:
- Be sure to soak the raisins and currants in warm water for 30 minutes before using to plump them up.
- If you don't have brandy, you can substitute orange juice or water.
- Let the pudding cool slightly before inverting it to prevent it from breaking.
