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Christmas Pudding

Christmas Pudding

Christmas Pudding, also known as plum pudding, holds a special place in the hearts of those who revel in the magic of the holiday season. As we delve into its origins, we find ourselves unwrapping not just a dessert but a piece of Christmas history.
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Ingredients
  

  • 1 cup suet shredded
  • 1 cup breadcrumbs
  • 1 cup all-purpose flour
  • 1 cup dark brown sugar
  • 1 cup mixed dried fruits raisins, currants, chopped dates
  • 1 cup finely grated carrot
  • 1 cup finely grated apple
  • 1/2 cup chopped nuts almonds or walnuts
  • Zest of 1 orange and 1 lemon
  • 1 teaspoon mixed spice cinnamon, nutmeg, allspice
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 3 large eggs beaten
  • 1/2 cup stout or dark beer
  • 1/4 cup brandy or dark rum

Sauce:

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons brandy or dark rum

Instructions
 

  • . Prepare the Ingredients:
  • In a large mixing bowl, combine suet, breadcrumbs, flour, brown sugar, dried fruits, grated carrot, grated apple, chopped nuts, orange zest, lemon zest, mixed spice, baking powder, and a pinch of salt.
  • Mix the Batter:
  • Gradually add the beaten eggs, stirring continuously to combine. Pour in the stout or dark beer and brandy or dark rum. Mix well until the batter is thoroughly combined.
  • Prepare the Pudding Bowl:
  • Grease a pudding basin or heatproof bowl with butter. Place a parchment paper circle at the bottom to prevent sticking.
  • Fill the Basin:
  • Spoon the Christmas pudding batter into the prepared basin, pressing it down lightly. Leave a little space at the top for the pudding to rise.
  • Cover and Steam:
  • Cover the basin with a double layer of parchment paper and a layer of aluminum foil, securing it tightly with kitchen twine. This creates a seal to prevent water from entering during steaming. Place the basin in a large steamer or a deep pot with a steamer basket.
  • Steam the Pudding:
  • Steam the pudding for about 4-5 hours, ensuring the water in the steamer or pot is topped up to maintain a steady level. The longer steaming time contributes to the rich and moist texture.
  • Cool and Store:
  • Once steamed, let the pudding cool. Remove the covering and replace it with fresh parchment paper and foil. Store the pudding in a cool, dark place for at least a few weeks, allowing the flavors to mature.
  • Reheat Before Serving:
  • On Christmas day, reheat the pudding by steaming for an additional 2 hours. This can be done in the same manner as the initial steaming.
  • Prepare the Sauce:
  • In a small bowl, whisk together powdered sugar, melted butter, and brandy or dark rum to create a luscious sauce.
  • Serve:
  • Turn the Christmas pudding onto a serving plate. Pour some of the sauce over the top, letting it cascade down the sides. Serve the remaining sauce on the side.