Christmas Pudding Magic
Christmas Pudding, a cherished holiday tradition, combines a rich medley of spices, dried fruits, and a hint of spirits
Equipment
- Mixing bowls
- Pudding basin or mold
- Parchment paper
- Aluminum foil
- Steamer or large pot with steaming rack
- Kitchen twine
Ingredients
- 1 cup vegetarian suet
- 1 cup brown sugar
- 1 cup all-purpose flour
- 2 cups fresh breadcrumbs
- 1 cup mixed dried fruits raisins, currants, sultanas
- 1 cup grated apple
- 1/2 cup chopped almonds
- 1/2 cup molasses or dark treacle
- 1/2 cup stout or dark beer
- 1/4 cup brandy or rum
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 1 tsp mixed spice cinnamon, nutmeg, allspice
Instructions
- Mixing and Preparing:
- In a large mixing bowl, combine suet, sugar, flour, breadcrumbs, dried fruits, grated apple, and chopped almonds.
- In a separate bowl, mix molasses, stout, brandy, lemon zest, orange zest, and mixed spice.
- Combine wet and dry mixtures thoroughly.
- Pudding Basin Prep:
- Grease the pudding basin and line the bottom with parchment paper.
- Filling the Basin:
- Pour the pudding mixture into the basin, pressing it down firmly.
- Cover with a double layer of parchment paper and aluminum foil, secured with kitchen twine.
- Steaming:
- Place the basin in a steamer or a large pot with a steaming rack.
- Steam for 4-6 hours, ensuring water is topped up as needed.
- Cooling and Storage:
- Allow the pudding to cool completely before removing the parchment and foil.
- Store in a cool, dark place until serving.
Notes
- Use fresh breadcrumbs for a better texture.
- Soak dried fruits in brandy or rum overnight for added richness.
- Serve with a warm brandy or rum sauce for an extra indulgent touch.
- On the table you can pour little bit rum on pudding and light the flames