Desserts
Christmas pudding
Traditional English pudding served at Christmas, steamed and made with macerated dried fruit, suet, molasses and spices. Dense, fragrant and dark, it is often reheated and flamed when served.
Ingredients
Ingredients
Parfum
Spices & seasoning
On the side
Instructions
- The day before, mix the dried fruit, candied peel, orange zest and juice, and the rum if using; cover and let macerate overnight.
- In a large bowl, combine the flour, breadcrumbs, sugar, grated cold suet, salt and spices.
- Add the macerated fruit, grated apple, molasses, beaten eggs and milk, then mix until you have a soft batter.
- Butter a 1.2 L pudding mold and fill it three-quarters full; cover with parchment and foil, and tie with string.
- Steam in a bain-marie or in a large pot for 3 hours, keeping the water simmering and topping up with hot water as needed.
- Unmold once cooled, then reheat by steaming for 30 minutes before serving with custard.
Variations and tips
Alcohol-free. Replace the rum with orange or apple juice.
Vegetarian version. Replace the kidney suet with a firm vegetable suet.
More ideas
Savoyard
Savoyard
French
Burgundian
Savoyard
French
French
Provençal
Original Ecomely recipe.