This is the appropriate amount for the UBM. We normally make twice this.
- 250 g dried pears
- 250 g dried figs
- 250 g prunes
- 250 g raisins
- 125 g almonds
- 125 g hazelnuts
This is the appropriate amount for the UBM. We normally make twice this.
First time note: much too sweet! Next time, reduce sugar in both the fruit and the crumble.
For the fruit:
Preheat the oven to 325°F. Lightly grease your pan(s) (2 9″ round pans, 1 9″ × 13″ pan, 1 12″ springform pan – you’re looking for a total area of around 120 in2).
In a medium saucepan, whisk cocoa and sugar until all the lumps of cocoa are gone. Add water and salt and mix well with whisk. Cook over medium heat, bringing it to a boil. Keep boiling until thick, stirring to keep from scalding.
This “Christmas Pudding” is a Stokley family tradition. Half of this jelly recipe (~5 cups volume) fills our crystal bowl.
Jelly
Butter a 9 inch pie plate, and lay the fruit out in it. Combine the topping ingredients, cutting in the butter until the pieces are about the size of peas.
The night before, prepare the dough:
Stir all ingredients together. Karsten and Keaton, it’s very difficult to get cocoa powder to dissolve, so be sure to mix it in really well and make sure there are no lumps. Pour into foil lined muffin tins and freeze. Makes about 12 treats. If you don’t have muffin liners, you can line a square pan with foil and pour the mixture in to make chocolate peanut butter bark. Keep these in the freezer; they get melty at room temperature.
I rarely make puddings, but have never found anything in a box that’s a satisfactory substitute for homemade. This is a nice recipe that doesn’t involve two cups of heavy cream or a stick of butter. I used skim milk, because it’s what I had. I used about 3 tbsp of butter. I split about 3 inches of vanilla bean and microwaved it with the milk for 1:30.