Clem's Christmas Pudding
No, my calendar has not gone crazy - I'm making the pudding early so that they can mature for Xmas Day

 
Christmas pudding is a boiled or steamed rich fruit cake also known as Figgy Pudding or Plum Pudding. "Figgy" and "plum" were terms in old English which were used to describe dried fruits in general. Thus, a cake with dried fruits which is boiled or steamed is what is referred to here. And when served at Christmas, it is indeed a Christmas Pudding.

It is relatively easy to make this pudding. Here's how:
 


Clem's Christmas Pudding
The whole recipe amount of batter put into a 0.9 L Mason Cash bowl (front of photo) and a 1.0 L Mason Cash bowl (back)


INGREDIENTS

 

Fruit content can be varied as you like.
Just ensure that the final weights used are roughly the same so that batter comes out to the right consistency.

  1. 250 g unsalted butter; softened.
     
  2. 350 g mixed fruit and citrus peel.
     
  3. 50 g glace cherries.
     
  4. 250 g pitted prunes.
     
  5. 50 g dried blueberries.
     
  6. 100 g dates (I used Medjool).
     
  7. 250 g of dark brown sugar (or Moscovado sugar for a darker pudding).
     
  8. 60 g almond meal/flour (can be replaced with plain flour).
     
  9. 100 mL of brandy (or whiskey).
    Those who wish to avoid alcohol may omit this ingredient.
    See note on alcohol content under "Method".
     
  10. The juice and zest from one orange.
     
  11. 150 g plain flour.
     
  12. 280 g breadcrumbs.
     
  13. 4 beaten eggs,
     
  14. 1/2 teaspoon cinnamon powder.
     
  15. 1/2 teaspoon nutmeg powder.
     
  16. 1/2 teaspoon ground cloves.
     

METHOD

  • Place all the dried fruit and sugar in a container.
     
  • Add the brandy.
     
  • Add the zest and juice from one orange.
     
  • Mix well and set aside in the refrigerator to soak overnight.
     
  • The next day,
    In a large enough mixing bowl,
    Add the plain flour,
    Add the almond meal.
    Add the breadcrumbs.
    Add the spices.
    Mix well.
     
  • Now add the butter and mix everything well.
     
  • Add the soaked fruits.
     
  • Mix well.
    You will end up with a thick and rather sticky batter.
     
  • Place the batter into well-buttered pudding bowls.
    I used a 0.9 L and a 1.0 L bowl.
    The batter just fits with enough space at the top.

    I bought my pudding bowls from Mason Cash but you can improvise.
    Chose a pudding shape (or similar) so that the pudding can release easily.
    Do note that the larger your bowl, the longer you will have to cook because heat will take longer to reach far into the batter in a large bowl.
     
  • Cover the bowls of batter well with aluminium foil. 
    Form a tight seal (tie with string if unsure).
     
  • Place bowls in water to gently boil for 3 to 4 hours (I made it 4 hours just to be sure).
    Take care with the water level so that it does not invade the bowls.
    Replenish the water as required during the boiling.

    I used a steamer: The larger bowl was sitting in water at the base section and the smaller bowl was in the steaming section.
    Both puddings came out fine either boiled or steamed.

    A note on boiling/steaming on alcohol content:
    If you add alcohol to the batter, it is very likely that there will be minimal alcohol residual in the pudding after long hours of boiling/steaming. What will be left is the flavour of the brandy (or whiskey).
     
  • At the end of cooking, place a plate over each pudding bowl and invert the bowl.
    When the pudding has cooled sufficiently, the pudding will release onto the plate.
     
  • And there you have your pudding but it is best to let the product mature.
     
  • Slosh more brandy or whiskey on the pudding if you like, but seal them well with plastic or foil wrap and keep in the refrigerator for a couple of months. This means making your pudding months ahead of Christmas.

    Some Christmas pudding have been known to be stored for a year with no problems: The two ingredients which help preserve the cake is the relatively high sugar and alcohol (from brandy/whiskey) content. Thus, if you make a healthy version with reduced sugar content, please ensure that you do not store it for long as it wont keep.
     

Reheating your pudding

Christmas pudding is nicer when eaten warm.
The best way to reheat your pudding is to steam slices of it in a steamer.
A steaming microwave oven is the fast appliance for this exact job.
However, if one only has a conventional microwave oven, heat the slices on a low setting with a cup of hot water (newly boiled) in the microwave chamber with the pudding. The hot water will release steam and help prevent the pudding slices from drying out too much.

Again, re-heating the pudding will reduce the amount of any added alcohol, something which those who wish to avoid alcohol should note.
 

How to enjoy your Christmas pudding

Xmas pudding is typically had with custard. The custard is usually heated too.
Or, you may choose to eat your pudding with ice cream or cold cream.

 

 

Enjoy!

 

 

 

03 September 2024

www.clemkuek.com
 

 

Created by Clem Kuek