3cupsday old white breadtorn into small pieces - almost like large crumbs
1/2cupblack raisins
1/2 cupyellowraisins
1 cupdriedcurrents
1 1/3cupgranulated sugar
1tsp.cinnamon
1/2tsp.nutmeg
1/2tsp.clove
1/2tsp.allspice
1/4tsp. ginger
1/2cupcandied lemon peel
1/2cupmincemeat
4largeeggs
1/4 tsp.almond extract
1/2cupCaptain Morgn Spiced Rum
1cupmelted butter
For the Hard Sauce
1cupbutter
3cupspowdered sugar
1Tbsp.real vanilla extract(or 3-4 Tbsp. your favorite booze)
1Tbsp.whipping cream
Instructions
For the Pudding
Butter a medium Crockpot and set aside.
In a large mixing bowl combine both types of raisins, currents, sugar and spices. Gently combine using a tossing motion.
Add the candied lemon peel and mincemeat.
In a small mixing bowl beat the eggs until lightened in color. Add the almond extract and rum to the eggs.
Pour the egg mixture and the melted butter over the bread mixture.
Gently fold everything together.
Put it into the buttered crock pot and turn it on high for 1 hour.
After the 1st hour of cooking, turn the crock pot down to low and cook for 5-6 hours. Occasionally during cooking lift the lid and let the condensation run down on the pudding. This should be done every 60-90 minutes if possible.
The pudding is done when the sides have turned a dark brown but are not burned. The top will still be very tawny in color.
Allow pudding to cool, covered in the pot. When it's cool use a knife to loosen the sides and then invert it unto a plate. Cut slices and serve at room temperature with a health dollop of hard sauce. Alternately warm slices a tiny bit in the microwave.
For the Hard Sauce
Make sure the butter is not rock hard from the fridge but also not so warm it is squishy. It should be just soft enough that if you press very hard with your finger you can make a large indentation in it.
Using the paddle attachment, beat the butter, powdered sugar, vanilla or booze and cream in a stand mixer for several minutes until soft and spreadable. Serve at room temperature. Store leftovers in the refrigerator.