Molded Holiday Pudding
|Boiling water||3 Cup (48 tbs)|
|Prunes||1 1⁄4 Cup (20 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Orange juice||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Golden raisins||1 1⁄2 Cup (24 tbs), plumped|
|Candied cherries||2 1⁄4 Cup (36 tbs)|
|Diced candied citron||1⁄3 Cup (5.33 tbs)|
|Diced candied lemon peel||1⁄3 Cup (5.33 tbs)|
|Walnuts||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Dessert topping mix/3 cups heavy cream, whipped||6 Ounce (3 Envelopes Of 2 Ounce Each)|
Pour boiling water over prunes and apricots in a saucepan.
Return to boiling, cover, and simmer about 45 minutes, or until fruit is tender.
Drain and reserve 1 cup liquid.
Set liquid aside until cold.
Remove and discard prune pits.
Force prunes and apricots through a food mill or sieve into a large bowl.
Stir in a mixture of the sugar, cinnamon, nutmeg, and allspice, mixing until sugar is dissolved.
Blend in the orange juice and mix thoroughly.
Soften gelatin in the 1 cup reserved liquid in a small saucepan.
Stir over low heat until gelatin is dissolved.
Stir into fruit-spice mixture.
Chill until mixture is slightly thickened, stirring occasionally.
Blend raisins, cherries, citron, lemon peel, and walnuts into gelatin mixture.
Prepare the dessert topping according to package directions, or whip the cream.
Gently fold into fruit mixture, blending thoroughly.
Turn into 9- or 10-inch tubed pan.
Chill until firm.