British-Inspired Christmas Pudding
Yes, I know Thanksgiving hasn’t gone by yet, and many occasions will still have to pass before we get into the Christmas season. But as early as now, I would like to take this opportunity to share something traditional during Christmas dinner in the United Kingdom and other countries that were influenced by the British.
Christmas Pudding…What is it? It is a type of pudding that involves dried fruits, eggs, suet, treacle or molasses, ginger, cloves, nutmeg, cinnamon, and a whole lot more. Traditionally, the recipe requires 13 ingredients, which symbolize Jesus and his 12 apostles. If you really follow the old way of making this amazing pudding, you need to age it for at least a month. That’s right! You will have to add wine which would make the pudding last long.
Before we delve into the recipe itself, let me tell you this right now. There may be a long list of ingredients, but that doesn’t mean that this dessert is complicated. Really, you just have to assemble the ingredients and the rest will follow. And besides, you still have a few months to master this treat. It’s going to be worth it. Plus, you’d have the chance to make a wish before you eat it! 🙂
This British-Inspired Christmas Pudding is a glorious, rich, and fruity dessert that would make the Yuletide season more festive than ever.
1 lb. mixed dried fruit
1 oz. candied peel (mixed varieties, finely chopped)
1 small apple (finely chopped)
1 tbsp each orange zest and lemon juice
2 tbsp orange juice
1/2 tbsp lemon zest
4 tbsp brandy (add more for soaking)
2 oz. flour
1 tsp mixed spice (ground)
1 1/2 tsp. ground cinnamon
4 oz. each suet, brown sugar, and bread crumbs
1 oz. almonds (roughly chopped)
2 large eggs
- Butter a pudding basin (2 1/2 pint).
- Combine candied peel, dried fruits, apple, as well as the orange and lemon juice into a large bowl and then add brandy. Stir well. Cover the bowl with a clean towel and marinate for at least 2 hours. For best results, leave overnight.
- In a larger mixing bowl, mix flour, mixed spice, and cinnamon. Add the lemon and orange zest plus the suet, sugar, and nuts. Mix well before adding the marinated dried fruit.
- In a small bowl, beat the eggs lightly and mixed with the dry ingredients. Make sure that the mixture has a soft consistency.
- Spoon the mixture into the buttered pudding basin and gently press it down using the back of a spoon. Cover with two parchment paper and then aluminum foil. Tie with string wrapping.
- Steam the pudding for about 7 hours.
- Once the pudding is cooked and dark brown, remove it from the steamer and cool completely. Remove the paper.
- Prick the pudding using a skewer and then pour in a little bit of brandy.
- Cover with new parchment paper and tie again as you did earlier.
- Keep it in a cool dry place and don’t open until Christmas day.
- When tieing the basin, be sure to create a handle so it would be easier for you to pull the pudding out later on from the steamer.
- Constantly check the water level when steaming the pudding so it won’t boil dry.
This is one of the desserts that cannot be eaten right away. You need to store it for at least 6 weeks. Yep, that’s the British way of making this Christmas pudding. The resting period will help the ingredients mature.
If you want to try something new this coming Christmas, try this British-inspired pudding!