You see, when Mom moved off the main land, she gave me her steamed pudding mold. This meant that I was seriously going to make our Christmas pudding for the holidays this year. I can't tell you how happy that makes me. I LOVE LOVE LOVE this recipe! It IS NOT low fat. It just wouldn't be the same if I tried to make it like that, but maybe...hmm...
So, I had steamed pudding and citron on the brain. And even more so when I bought some citron in Bosnia. It just looked SO much better than the little cartons you can get in my area every year. Once a year. If you're lucky. I've taken to purchasing a few containers every year and stashing them in the freezer. The stores seem to not stock many of these little containers and when I go shopping for the holiday menu, they're usually sold out and I'm stuck with the stupid fruitcake fruit, which JUST isn't the same. Yes, I'm a candied fruit snob. *snort*
My Christmas pudding is somewhat of an acquired taste. It's not for everyone and I'm sure S doesn't like it. It doesn't taste bad, to me at least, but I grew up with it. It has citron and candied fruit peel, which most people haven't eaten because who wants to admit that they like fruitcake? But my Christmas pudding is a traditional English steamed pudding. NOTHING like fruitcake. But since S doesn't like it that means, I'll have to take it into work and let them eat the rest of it. There's just no making half a recipe of this thing. It wouldn't steam right unless I found a smaller mold, which I haven't seen, ever.
Yes, I know it's November, but you can't start Holiday recipe creation soon enough. I plan on making the pudding cupcakes again or some variation there of. Maybe a sticky toffee pudding type Christmas thing even? *shrugs* Like I said, it's never too early to start developing holiday recipes. And this is my first of the 2013 season!
Since the Christmas pudding has a hard sauce, and spiced rum was the ingredient of the challenge, I took this idea and ran with it! I morphed my Christmas pudding ingredients with doughnut style batter and added the spiced rum to both the batter and the glaze. In fact, there's quite a bit of rum in the glaze, so you might want to serve these with some strong coffee lest you get a bit tipsy from the rum.
Enjoy!
Spiced Rum Fruitcake Doughnuts
For the doughnuts:
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups cake flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup citron
- 1/2 cup golden raisins
- 1/2 cup currants
- 1/2 cup egg substitute
- 1/2 cup sugar
- 1/2 cup molasses
- 1/2 cup nonfat buttermilk
- 1/4 cup spiced rum
- 1 teaspoon instant coffee
- 1 teaspoons vanilla extract
For the doughnuts:
- Preheat oven to 350.
- Combine first 12 ingredients (whole wheat pastry flour through currants) in a medium mixing bowl.
- Dissolve 1 teaspoon instant coffee in 1/4 cup of spiced rum.
- Add next 4 ingredients (egg substitute through buttermilk) and stir until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Rest 5 minutes.
- Coat a doughnut baking pan with canola oil using a paper towel. Fill the doughnut pan 3/4 full with batter and bake at 350 for 15 to 18 minutes.
- Remove from heat and then cool on a wire rack.
- Combine the powdered sugar, 1/4 spiced rum, and 1 teaspoon vanilla extract in a small bowl with a whisk. Dip each doughnut into the glaze and let the doughnuts sits until the glaze begins to harden slightly.
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