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!
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
Dried Fruits Mix Preferably Foodsterr, 170g or A Combination of Raisins, Sultanas, Candied Orange Peels and Candied Lemon Peels.
Currants Preferably Foodsterr, 170g
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)
Pudding Bowl / Any Large or 2 Small Ceramic Bowls (Heat Proof)
Large Heavy Pot
In a sauce pot over medium-low heat, add butter and duck fat.
Cook until the butter and duck fat has melted.
Remove from heat and set aside to cool down.
*If you are using suet, you can keep the above steps.*
In a large bowl, add flour, salt and sugar.
Stir to combine well.
Add in ground cinnamon, cloves, allspice and ginger powder.
Follow by bread crumbs. Give it a good mix.
*You can add in the suet at this point if using.*
Add in the dried fruits and currants.
Grate in an apple, peeled or unpeeled as desired.
Squeeze in lemon juice and grate lemon zest over the top.
Add beaten eggs and Grand Marnier into the melted butter.
Stir to combine well.
*If you are using suet, add Grand Marnier into beaten eggs.*
Pour the wet mixture over the dry mixture.
Fold to combine well.
Once everything has been incorporated, grease and line the bottom of a pudding bowl or any heat proof ceramic bowl with parchment paper.
Transfer the batter into the bowl.
Smoothen the top with a spatula.
Lay another piece of parchment paper on the top.
Wrap it tightly with 2 layers of cling film.
Chill in the fridge overnight.
The next day, wrap the bowl with foil and tie a handle knot around the circumference.
Transfer into a large heavy pot.
Fill the pot halfway with hot water.
Turn the heat up to medium and cover.
Steam for at least 4 hours or until the pudding is dark brownish.
Check every 15 to 20 mins. Fill the pot with hot water once the water level decreases.
When it is about 15 mins to 4 hrs, add herbes de provence into the water.
*This is optional. I added the herbs for extra aromatics. You can add any dried herbs you desired.*
Remove the bowl from heat, unwrap and run a knife along the edges to loosen.
Place a serving plate over the bowl.
Carefully and confidently flip.
*Be careful as the bowl is pipping hot.*
The pudding should come right off.
Transfer about 1/4 cup of Grand Marnier into a sauce pot.
Lit it up with a blow torch.
Pour the flambé liqueur over the pudding.
*Be extra careful when doing this.*
Once the fire has ceased, slice and serve immediately while the pudding is still warm.
Let it flambé...