Xmas Pudding
- Daniel
- Dec 23, 2021
- 3 min read
Updated: May 22
I have been wanting to do this dish for such a long time. When it popped into my head to do it, I will always procrastinate and find excuses not to. I have no real reason why. Maybe I was intimidated by the history behind this pudding and that I might screw it up (like I used to).
Speaking of history, this recipe dated back to the UK during the Victorian era. It is originally called plum pudding. Plum refers to raisins, sultanas or currants back in those days and pudding is a UK term for cake. I know it is confusing. Chips are Fries, Scones - Biscuits, Pudding is Cake and Custard is pudding. Haha!
Anyway, I do not wanna bore you with more history lessons, you can google about it if you are interested.
Another traditional ingredient which I wanted to point out is beef suet is used to make this pudding. I cannot get my hands on any in Singapore. I experimented with butter, ghee and duck fat and I recommended a combination of butter and duck fat. If you are okay with pork lard or vegetable shortening, by all means, use it. And perhaps, I am using a combination of butter and duck, that's why it didn't turn out as dark brownish as it is supposed to. What do you think?
Lastly, a Xmas Pudding isn't xmasy without some flambé. Here I wish you lovely people a Merry Xmas!
Ingredients:
(Serve 8)
Unsalted Butter, 85g
Duck Fat, 85g
*Or 170g beef suet.
Unbleached All Purpose Flour, 85g
Sea Salt, Pinch
Dark Muscovado Sugar, 70g
Demerara Sugar, 70g
Ground Cinnamon Preferably HexaFood, Pinch
Ground Cloves, Pinch
Ground Allspice, Pinch
Ginger Powder, 1 TSP
Breadcrumbs, 170g
Dried Fruits Mix Preferably Foodsterr, 170g or A Combination of Raisins, Sultanas, Candied Orange Peels and Candied Lemon Peels.
Currants Preferably Foodsterr, 170g
Apple, 1
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Eggs Lightly Beaten, 3
Grand Marnier / Brandy / Dark Rum, 140g + More For Famblé
Herbes De Provence, 2 TSP (Optional)
Equipment:
Pudding Bowl / Any Large or 2 Small Ceramic Bowls (Heat Proof)
Large Heavy Pot
Blow Torch
Sauce Pot
Directions:
Prepare the Wet Mixture
In a saucepan over medium-low heat, melt butter and duck fat.
Remove from heat and let cool slightly.
If using suet instead of duck fat, skip this step and add suet directly to the dry mix.
Assemble the Dry Ingredients
In a large mixing bowl, combine flour, salt, and sugar.
Stir in cinnamon, cloves, allspice, and ginger powder.
Add breadcrumbs and mix well.
Add suet now if using.
Stir in dried fruits, currants, and grated apple (peeled or unpeeled).
Add lemon juice and zest.
Combine Wet and Dry
Mix beaten eggs and Grand Marnier into the melted butter mixture.
If using suet, just combine Grand Marnier with beaten eggs.
Pour the wet mixture into the dry mixture.
Fold until everything is fully incorporated.
Prepare for Steaming
Grease a pudding bowl and line the bottom with parchment paper.
Pour the batter in and smooth the top.
Cover with another piece of parchment.
Wrap tightly with 2 layers of cling film.
Chill in the fridge overnight.
Steam the Pudding
The next day, wrap the bowl with foil and tie kitchen twine around the bowl for easy lifting.
Place in a large heavy pot and fill halfway with hot water.
Cover and steam over medium heat for at least 4 hours, or until the pudding is deep brown.
Check water level every 15–20 minutes and top up as needed.
Optional: Add Herbes de Provence or other dried herbs to the water in the final 15 minutes for extra aroma.
Unmold and Flambé
Remove the bowl from the pot and unwrap carefully.
Run a knife around the edge to loosen.
Place a serving plate on top and confidently flip the pudding out.
In a saucepan, warm ¼ cup Grand Marnier.
Light with a blowtorch and pour over the pudding to flambé.
Take extreme care during this step.
To Serve
Once the flames subside, slice and serve the pudding warm.
Let it flambé...
Merry Xmas!
Comments