Ingredients
2-1/2 cups soft bread crumbs1-1/2 cups raisins2/3 cup chopped dates1 medium apple, shredded1 large carrot, shredded1/2 cup brandy1/3 cup dried currants1/3 cup maraschino cherries1/4 cup chopped almonds1/4 cup red candied cherries1/4 cup green candied cherries2 tablespoons chopped candied citron1/3 cup butter, softened2/3 cup packed brown sugar2 eggs1/2 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1/4 cup orange juice1/4 cup maraschino cherry juiceSAUCE:1/2 cup packed brown sugar1/4 cup butter, cubed1 egg yolk1/4 cup half-and-half cream1/8 teaspoon salt1/4 cup heavy whipping cream1 tablespoon brandy
Preparation
In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture.
Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding.
Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.
