- Yield: 10-12
Christmas Pudding ►
This traditional English holiday dish is dense with spices and fruit, and soaked with brandy and port. Rich and heavy, it is a centerpiece dessert.
Ingredients
- Seedless Raisins - 4 ounces
- Dried Currants - 8 ounces
- White Raisins - 8 ounces
- All-Purpose Flour - 1-1/2 cups
- Allspice - 1 teaspoon, ground
- Cinnamon - 1/2 teaspoon
- Nutmeg - 1/4 teaspoon, ground
- Ground Beef Suet - 4 ounces ground
- Brown Sugar - 3 ounces
- Bread Crumbs - 4 ounces, fresh
- Candied Fruit Peel - 2 ounces, chopped, mixed
- Salt - 1/2 teaspoon
- Lemon Zest - 1 lemon, juice and grated
- Orange Zest - 1 orange, juice and grated
- Carrot - 1/2 cup, grated
- Apple - 1/4 cup, grated
- Eggs - 2
- Dark Treacle (Cane Sugar syrup) - 1 tablespoon
- Brandy - 1/2 cup
- Port - 1/2 cup
Instructions
In a large mixing bowl, combine the dried fruit, flour, and spices. Mix in the beef suet and brown sugar. Toss with the bread crumbs, candied peel, and salt. Stir in the citrus juice, zest, carrot, apple, and eggs. Add the treacle and stir until thoroughly combined. Flavor the mixture with the brandy and port. The batter should be somewhat loose.
Cover the bowl with plastic wrap and refrigerate overnight. Pour the mixture into a 1-quart mold that has been lightly buttered. The pudding will expand during cooking, so leave about 2 inches between the pudding and the top of the mold. If the pudding mold does not have a tightly-fitting lid, cut two circles of parchment paper to overlap the top of the bowl by at least 2 inches. Butter the paper circles, drape them over the mold, and secure with kitchen string tied around the sides. Cover the top of the mold with foil, crimping the edges to seal. Place the mold in a large pot and fill the pot with 2 inches of boiling water. Cover tightly and steam the pudding over very low heat for 8 hours. Replenish water in the pot as needed. Or, the pudding can be steamed in a pressure cooked for approximately 3 hours, following manufacturer’s directions. Cool the pudding to room temperature, then refrigerate for 3 weeks to 1 year before serving. On Christmas Day, reheat the pudding in a double boiler or large pot with 2 inches of boiling water. Steam, covered, for 2 – 3 hours.
To unmold, run a knife between the pudding and the container. Invert onto a serving plate. Top with holly berries and leaves. To flame, pour 1/2 cup heated brandy around the pudding, avert your face, and ignite.
