Gastronomixs

Christmas pudding

For many English people, this steamed pudding is a traditional part of Christmas and makes for a spectacular end to the evening as it is flambéed.

Christmas pudding

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Ingredients

125

g

golden raisins

125

g

currants

125

g

sultanas

75

g

apricot, chopped

1

 

apple, Elstar

1

 

orange

50

ml

brandy + extra for flambéing

75

g

butter

100

g

cane sugar

2

 

eggs

5

g

mixed spice

40

g

breadcrumbs or panko

40

g

almond flour

Preparation method

  • Peel and core the apples and grate over the dried fruits in a bowl.
  • Mix the fruit with the brandy and marinate for at least one hour.
  • Beat the butter and cane sugar together until creamy and fluffy.
  • Beat the eggs and add to the butter a little at a time.
  • Blend the flour with the baking powder and a pinch of salt.
  • Fold the flour mixture through the butter and egg mixture.
  • Then fold the flour and the marinade and the breadcrumbs or panko into the batter.
  • Grease a sturdy bowl with butter.
  • Pour the batter into the bowl and cover with cling film.
  • Place a cake ring at the bottom of a large pan to lift the bowl from the pan.
  • Pour enough water in the pan to cover three-quarters of the bowl.
  • Cover the pan tightly with cling film, which will prevent you having to refill it with water while cooking.
  • Bring the pan with the water to the boil on low heat and keep close to the boil throughout the cooking process.
  • Cook the pudding for seven hours..
  • Remove the pudding from the pan and allow to cool in the bowl for 20 minutes.
  • Turn over the bowl, and place the pudding on a serving platter and serve immediately. You can also let the pudding cool in the bowl and steam it for another hour on the day of serving.
  • Flambée the pudding at the table with warm brandy.

Serving suggestions

Serving tip: cover generously in sweet brandy butter.

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