Around the holidays, I would usually end up watching some version of The Christmas Carol and be perplexed by the “Christmas Pudding” being made by the Cratchit family. Most in my region think of a start thicken sweet custard as a pudding, but other parts of the world have a different idea.
Christmas pudding is a quintessentially British treat, full of raisins, currants, and sultanas. It is more of a dark and sticky fruitcake that is steam cooked for several hours. It is intimidating to make, but sounds delicious.
Many households have their own recipe, but recently the Royal Family release the recipe used at the royal palace. If you looking for your next holiday dessert to be full of beer, this is it.
- 250g raisins
150g mixed peel
250g suet or vegetarian suet
12g mixed spice
2 whole eggs
180g demerara sugar
40ml dark rum
- Combine all dry ingredients.
- Stir them up.
- Add the eggs and the liquid.
- Stir again.
- Grease your pudding basins.
- Press the cake mix into basins.
- Cover with a circle of parchment paper.
- Cover basins with a muslin or foil, and place puddings into a deep saucepan.
- Fill with water up to 3/4 of pudding basin height.
- Cover with foil.
- Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
- On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours.
- Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.
Find out more at the link below.