Christmas Pudding
Serve with caramel sauce or brandy butter.
Related recipes: Caramel Sauce
Other languages: de · en Servings: 12
Ingredients
50 g Candied Orange Peel 50 g Candied Lemon Peel 150 g Dried Plums 150 g Dried Apricots 150 g Dried Dates 100 g Dried Figs 100 g Cranberries 150 g Raisins 200 ml Stout 50 ml Rum 1 twig Rosemary 100 g Pecans, chopped 100 g Almonds, ground 100 g Flour 2 Egg 150 g Butter 1 tsp Cinnamon ½ tsp Nutmeg 1 tsp Ginger Powder 1 tsp Allspice ½ tsp Cardamom 1 pinch Anise 1 pinch Clove
Prep
50 g Candied Orange Peel 50 g Candied Lemon Peel 150 g Dried Plums 150 g Dried Apricots 150 g Dried Dates 100 g Dried Figs 100 g Cranberries 150 g Raisins 200 ml Stout 50 ml Rum 1 twig Rosemary
Chop all the fruit into small pieces. Mix with rosemary, stout and rum, soak for 24-48 hours.
Assembly
100 g Pecans, chopped 100 g Almonds, ground 100 g Flour 2 Egg 150 g Butter 1 tsp Cinnamon ½ tsp Nutmeg 1 tsp Ginger Powder 1 tsp Allspice ½ tsp Cardamom 1 pinch Anise 1 pinch Clove Soaked Fruit
Melt butter, then mix everything together.
Butter a 1.5-2 liter ceramic or metal bowl. Place a circle of parchment paper in the bottom. Pack in the pudding mixture. Put a layer of parchment paper on top of the pudding. Pleat it in the middle to allow for expansion and crimp it around the edges of the bowl to prevent water from coming in. Wrap the bowl in two layers of aluminum foil as well. Place in a large pot. Fill in enough water to cover bowl half-way. Bring to a simmer and steam for six to eight hours, replacing water as needed. Remove from pot, let cool, then unwrap. Store in the fridge, soaking with rum occasionally.
To serve, rewrap pudding and steam again for an hour. Serve with caramel sauce or brandy butter.