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Dave's Garden Cookbook: Marachino - Hazelnut Pudding

The 2001 Dave's Garden Cookbook

Marachino - Hazelnut Pudding

By eyesoftexas

Category: Cakes, Cheesecakes and Icings

1 c. firmly packed brown sugar
3 eggs
1/2 lb. ground suet
1/2 tsp. grated lemon peel
3 Tbsp. lemon juice
1/4 c. filberts, ground
1/2 c. ale and 1/4 c. brandy
2 c. sifted flour
1 tsp. salt
1/2 tsp. each baking powder and nutmeg
1/4 tsp. each cinnamon and cloves
1 c. fine dry bread crumbs
1 c. red glace cherries, halved
1 c. dark seedless grapes
1 (15 oz.) pkg. golden raisins
1/2 c. grated carrots
Cherry Hard Sauce

Cherry Hard Sauce (Recipe to Follow)

Blend together sugar, eggs, suet, lemon peel, lemon juice, carrot, filberts, ale, and brandy. Sift together flour, salt, baking powder, and spices. Mix with bread crumbs, cherries, and raisins. Add sugar to mixture; mix well. Pack into 2 qt. greased mold. Cover with aluminum foil; secure with string. Place on trivet in deep kettle; add enough water to come 2 inches from top of mold. Cover and boil gently for 3 hours; adding extra water if necessary. Cool uncovered mold for 15 minutes; unmold. Garnish with holly and re glace cherries; serve with Cherry Hard Sauce. Pour heated brandy over pudding and ignite to serve in flames. If earthenware mold is used, steam 3 1/2 hours. Completely cooled pudding may be returned to mold, covered and stored.

  Extra Notes  

1/4 c. softened butter
2 1/2 c. sifted confectioners' sugar
1 Tbsp. marachino cherry syrup
1 1/2 tsp. brandy or rum extract
1 unbeaten egg white

Combine butter, sugar, marachino cherry syrup, brandy, and egg white. Beat until smooth and fluffy. Chill.

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