How to Cook Christmas Pudding - The Perfect Festive Delight
Christmas is a time of joy and celebration, and a traditional British Christmas pudding adds to the festivities. This steamed pudding, filled with rich dried fruits, nuts, and suet, has been a favorite for centuries. Here’s how to make your own Christmas pudding from scratch.
Ingredients You'll Need
To create this delightful dessert, gather the following ingredients:
- 225g raisins
- 225g currants
- 225g sultanas
- 110g candied peel
- 110g chopped almonds
- 225g suet (vegetarian suet can be used)
- 225g fresh breadcrumbs
- 225g dark brown sugar
- Zest of 1 lemon
- Zest of 1 orange
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 large eggs
- 150ml stout or barley wine
- 150ml brandy or rum (plus extra for flaming)
- Butter, for greasing
- Flour, for dusting
Let's Get Started!
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Mix the dried fruits, candied peel, almonds, suet, breadcrumbs, sugar, and the lemon and orange zest in a large mixing bowl until well combined.
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Add the nutmeg and cinnamon to the mixture and stir well. The aroma will bring a festive feel to your kitchen.
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In another bowl, lightly beat the eggs. Then, pour in the stout or barley wine along with the brandy or rum. Whisk until combined.
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Slowly combine the egg and alcohol mixture into the dried fruit bowl. Use a wooden spoon or your hands to mix everything together.
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Cover the bowl with a clean kitchen towel and let it sit overnight. This allows the flavors to meld together.
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The next day, prepare your steaming apparatus. Fill a large saucepan with water and place a heatproof saucer or trivet at the bottom to avoid direct contact with the pudding.
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Grease a heatproof pudding basin with butter and dust it with flour to prevent sticking.
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Spoon the pudding mixture into the basin, pressing it down gently to remove air pockets. Leave some space at the top for expansion.
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Cover the basin with a double layer of buttered greaseproof paper or aluminum foil, securing it tightly. Place it on the trivet in the saucepan and add boiling water to reach halfway up the sides.
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Cover the saucepan with a lid and let the pudding steam on low heat for about 6 hours. This is a great time to enjoy other Christmas activities.
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Once finished, carefully remove the basin from the saucepan and allow it to cool, enjoying the aroma of spices.
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To serve, reheat the pudding by steaming it for another 2 hours. Once heated, transfer it to a serving dish.
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For a festive touch, pour additional brandy or rum over the pudding and ignite it. Dim the lights for a magical presentation.
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Serve your Christmas pudding with creamy custard or rich brandy butter. These pairings enhance the pudding's flavor.
Enjoy your homemade Christmas pudding this festive season!
