Christmas Pudding

• 1 1/2 cups seeded muscat raisins
• 1/4 cup coarsely chopped mixed candied fruit
• 1/4 cup glaceed red cherries
• 1 medium Granny Smith apple, peeled, cored and coarsely chopped
• 1 small carrot, grated
• 2 teaspoons orange zest
• 1 teaspoon lemon zest
• 1/4 cup slivered blanched almonds
• 4 tablespoons unsalted butter, cut into a 1/4-inch dice
• 1/2 cup whole wheat flour
• 1 cup bread crumbs
• 1/4 cup dark brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• Generous pinch ground cloves
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 3 tablespoons Cognac, plus 1/4 cup warm Cognac
• 1 sprig holly Devon cream-yogurt sauce (see recipe)
• Devon cream-yogurt sauce

1. Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
2. Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
3. Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl.
4. Pour over pudding mixture; blend with fingers.
5. Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit.
6. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle.
7. Cover basin with a dampened towel, securing it by tying with kitchen twine.
8. Place basin on a rack in a 5-quart saucepan.
9. Add 10 cups water and set over high heat.
10. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
11. Remove basin from water and cool to room temperature.
12. Remove the towel and top circle of wax paper.
13. Run sharp knife around inside edge of basin.
14. Invert onto a platter.
15. Ignite warm Cognac and pour it over the pudding.
16. As flame dies, top with holly.
17. Serve immediately with Devon cream-yogurt sauce on side.

raisins, mixed candied fruit, glaceed red cherries, apple, carrot, orange zest, lemon zest, slivered blanched almonds, unsalted butter, whole wheat flour, bread crumbs, dark brown sugar, ground ginger, freshly grated nutmeg, generous, salt, eggs, orange juice, lemon juice, cognac, creamyogurt sauce, creamyogurt sauce

Taken from cooking.nytimes.com/recipes/1056 (may not work)