A classic Christmas pudding
Servings: 2 People
- 1 Orange jucie & zest
- 1 Apple
- 1 tsp Mixed spice
- 230 g Mixed dried fruit (rasins, cranberries, apricots etc,)
- 2 tbsp Sherry
- 20 g Almond
- 50 g Brown sugar
- 40 g Butter
- 1 Large egg
- 20 g White breadcrumbs
- 50 g Plain flour
- 1/2 tsp Baking powder
- 2 tbsp Brandy
- Apple cored, peeled, diced and set aside. Take the zest from the orange and juice, and place in a bowl. Mix sherry and orange juice (about 2 tablespoons), pour into all dried fruits and diced apple and mix well. Cover with plastic wrap and let stand in the refrigerator overnight.
- Put butter and brown sugar in a large bowl and beat with a whisk or a large spoon until light and loose in texture.
- Beat the eggs lightly before slowly adding to the bowl and mix well.
- Sift flour, baking powder and spices (1 teaspoon). Add the white bread crumbs and almonds to the bowl and mix well.
- Add dried fruits and wine (if any) to the bowl and mix well.
- Apply a layer of butter evenly to the inner wall of a mold.
- Put the mixture evenly into the mold.
- Cover the surface of the mixture with a layer of baking paper, then tightly cover with tin foil, and finally tie it with cotton string. This step is to prevent water vapor from entering. For better security, you can also fasten the cotton rope and cover it with a layer of tin foil.
- How to cut out the right size baking paper? The method is: take a piece of rectangular baking paper, fold it into triangles three times, then fold it again in half, and finally cut out the shape of the mold.
- Put a small object on the bottom of the pot to support the pudding (you can put a small dish upside down) to avoid the pudding directly contacting the bottom of the pot, so that it is evenly heated. Put the pudding into the pot and pour water to half the height of the mold. Reduce heat and simmer for 2 to 2.5 hours after boiling. Remember to pay attention to the amount of water during the period.
- Take out after steaming, and turn upside down on the plate to remove the mold. Note: If you don’t eat immediately, take the pudding and cool it off. Replace it with a new layer of foil. Cover it and put it in the refrigerator. It can be stored for up to 1 month. When enjoying Christmas Day, thaw it in advance and put it in the pot and steam it again (about 1 to 1.5 hours).
- Drizzle brandy with burning alcohol. This operation must pay attention to safety! !! My operation is: first heat the brandy in the soup pot, clean the surrounding flammable items, pick up the brandy with a metal spoon, light the brandy on the spoon with a lighter / match, and then drizzle on the Christmas pudding. To achieve the best wow effect and successfully push the atmosphere to its climax, you must pay attention to: 1. The Christmas pudding must be hot to ensure the flame effect. 2. Remember to dim the lights
- Finally, you can pair it with traditional brandy butter, or simply sprinkle it with powdered sugar or with custard. Decorate with traditional holly leaves and cranberries, or red fruits for a Christmas atmosphere. If you use cranberries like me, remember to cook with sugar first, otherwise it will be sour.