Princess Pudding
““A tasty Starlight Celebration dessert popular in Limsa Lominsa. This cake-like sweet is formed to resemble the legendary notorious monster, Princess Pudding─a terrible beast rumored to once have roamed the meadows of La Noscea.””
- Prep time: 30 minutes
- Fruit soaking time: overnight
- Cook time: 4 hours
- Yields one 1 litre/1 quart pudding
Princess Pudding
|
US |
Ingredients |
Metric |
|
1 cup |
dried apricots, chopped |
225 g |
|
1 cup |
dried plums (prunes), chopped |
225 g |
|
1/3 cup |
wine or ale |
75 mL |
|
1 |
orange, zested and juiced |
1 |
|
½ cup |
butter, softened |
115 g |
|
½ cup |
brown sugar |
115 g |
|
2 |
eggs, beaten |
2 |
|
½ cup |
all-purpose flour |
65 g |
|
1 tsp |
baking powder |
4 g |
|
½ tsp |
kosher salt |
3 g |
|
½ cup |
breadcrumbs |
30 g |
|
1/3 cup |
almonds, chopped |
40 g |
|
¼ tsp |
ground nutmeg |
1 g |
|
1 oz |
warm brandy |
30 mL |
- In a medium bowl, combine the apricots, plums, orange zest, juice and wine/ale.
- Cover the bowl with plastic wrap and let it rest in a cool place overnight.
- In a large bowl, cream together the butter and sugar using a hand mixer until they become light and fluffy, about 5 minutes.
- Continue creaming and slowly add the eggs until they are fully incorporated.
- Gently stir in the fruit mixture, flour, baking powder, salt, breadcrumbs, almonds and nutmeg until they are fully combined.
- Butter a 1 liter/1-quart heat-safe bowl and line the bottom with parchment paper.
- Pour the pudding into the bowl and smooth the surface with a spatula.
- Gently press a round of parchment paper onto the surface, lay over a piece of cheesecloth, cover with aluminum foil, and secure with a string.
- Prepare a pot of water with a steamer basket and steam the pudding for 4 hours. Check the water level after 2 hours and top up with boiling water if necessary.
- Carefully remove the bowl from the steamer and remove the covers.
- Place a plate over the bowl and unmold the pudding by turning the bowl upside-down with the plate. Carefully remove the parchment paper.
- Pour the brandy into heat safe container, set it alight using a match and carefully pour the brandy over the pudding.
- Garnish with a bow, bell and sprig of holly or skimmia.
This recipe was created by adapting from:
