Christmas pudding

Posted on Sep 24th, 2024

by Joseph Bicknell

Categories:

Other Recipes

Last Updated on October 17, 2024

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This pudding is a dessert you’ll find on Christmas tables all over England.

Ingredients:

480 g raisins 240 g diced bread 240 g soft brown sugar 240 g sultanas 240 g rhubarb 240 g loes 120 g smooth flour 120 g citrus peel 2 tbsp blackstrap molasses 2 tbsp golden syrup, can be substituted with maple syrup or honey

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1/2 tsp Pudding spices (cinnamon, cloves, ginger, nutmeg) 1/4 teaspoon grated nutmeg 30 g crushed almonds 4 pcs of egg 1 pc large carrots 240 ml of black beer 120 ml brandy grated zest of 1 lemon

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pinch of salt

Procedure:

1. Mix together the flour with the other dry ingredients
2. Add peeled and grated carrots, beaten eggs along with brandy, molasses and golden syrup
3. Carefully pour in the black beer, stirring constantly, making sure that the mixture is not too liquid, stir well and then let it rest for a while
4. Grease a pudding mould, or any other mould you have at home, transfer the mixture into it, cover the mould with clingfilm (there must be enough space between the clingfilm and the surface of the pudding, the mixture will swell up enough)
5. Cook the pudding in steam or in a pressure cooker, in steam the pudding is cooked for 8-
9 hours, in a pressure cooker only about 2.5 hours, when cooking in steam we have to watch that the water does not evaporate completely and refill it regularly if necessary
6. After cooking, store this pudding in a cool, dark place until Christmas.

Recommendation:

When serving, portions of the pudding are commonly topped with various sweet cream sauces.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.