- 3 cups bread crumbs.
- 1 cup chopped prunes.
- 1 cup golden raisins.
- ½ cup raisins.
- ½ cup dried cherries.
- 1 cup sugar.
- ¼ cup firmly packed light brown sugar.
- ½ tsp ground cinnamon.
- ½ tsp ground nutmeg.
- ¼ tsp ground allspice.
- ¼ tsp salt.
- 1 cup unsalted butter, melted.
- 4 large eggs, lightly beaten.
- 1 tsp vanilla extract.
- ½ cup orange marmalade.
- ½ cup cognac.
Directions:
1- Lightly spray 8 microwave-safe ramekins with baking spray. Place a parchment round in the bottom of each ramekin. Spray again. Set aside.
2- In a large bowl, combine bread crumbs, prunes, raisins, cherries, sugar, brown sugar, cinnamon, nutmeg, allspice, and salt, stirring together. Add melted butter, mixing to combine.
3- Add eggs, vanilla extract, orange marmalade, and cognac, stirring well.
4- Evenly divide mixture among prepared ramekins.
5- Cover the top of each ramekin tightly with plastic wrap. Pierce plastic wrap in several places.
6- Microwave on Defrost* for 30 minutes.
5- Cover the top of each ramekin tightly with plastic wrap. Pierce plastic wrap in several places.
6- Microwave on Defrost* for 30 minutes.
7- Microwave on High (100 percent power) for 5 minutes.
8- Let pudding sit for 5 minutes before removing. Pudding is ready when firm to the touch.
9- To unmold, gently invert pudding onto desired plate. Serve with Cognac sauce.
9- To unmold, gently invert pudding onto desired plate. Serve with Cognac sauce.