Christmas Pudding Story

Traditional Christmas Pudding Recipe from the UK | Ingredients: Currants, Sultanas, Raisins, Citrus Peel, Suet, Brandy, and more

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 8-9 hours (steaming) or 2.5 hours (pressure cooking) | Servings: 8-10

Introduction

Christmas Pudding is a traditional British dessert that is typically served during the holiday season. This rich and decadent pudding is filled with dried fruits, spices, and suet, and is often soaked in brandy for added flavor. It is a beloved dessert that has been enjoyed for generations and is a staple at Christmas dinner tables.

History

Christmas Pudding has a long history that dates back to medieval times. Originally known as "plum pudding," it was made with meat, suet, and dried fruits. Over time, the recipe evolved to include more sweet ingredients and less meat. By the Victorian era, Christmas Pudding had become a popular dessert served during the holiday season. Today, it is a cherished tradition in many British households and is often made weeks or even months in advance to allow the flavors to develop.

Ingredients

8 oz (240 g) currants
8 oz (240 g) sultanas
1 lb (480 g) seedless raisins
4 oz (120 g) mixed citrus peel
8 oz (240 g) bread crumbs
8 oz (240 g) suet
8 oz (240 g) soft brown sugar
4 oz (120 g) plain flour
1 large carrot
1 oz (30 g) ground almonds
0.5 tsp mixed spice
4 eggs
2 tbsp black treacle
2 tbsp golden syrup
0.5 tsp grated nutmeg
grated rind of 1 lemon
4 fl oz (118 ml) brandy
8 fl oz (237 ml) stout
pinch of salt

How to prepare

Use a large mixing bowl or a very clean washing-up bowl and a wooden spoon.
Start by mixing all the dry ingredients together.
Ensure that the fruit is clean and the sticky peel is separated.
Peel and grate the carrot, then add it to the mixture.
Beat the eggs well and add them to the mixture, along with the treacle and golden syrup.
Pour in the brandy.
Add enough stout to ensure that the mixture is moist without becoming too 'runny'.
Give the pudding a final stir, make a wish, and let it stand for a short while.
Meanwhile, grease the pudding basin.
Put the mixture into the basin and cover it with either greaseproof paper or cooking foil.
Two good tips for you:
Make a fold in the foil to allow plenty of room for the mixture to expand without the foil splitting.
Use household string to tie the foil in place and make a 'handle' with it at the same time. This way, you can more easily lift the cooked pudding out of the pan when it's completed.
There are two alternative ways to cook the pudding: steaming (the traditional way) and using a pressure cooker (much quicker and with less vapor in the kitchen).

Steaming

Bring a large pan of water to a boil.
Gently lower the basin into the pan, taking care that the liquid doesn't come over the top.
Set your timer for 8 or 9 hours and enjoy the wonderful smells after about 3 hours.
Check every couple of hours to ensure that the water hasn't boiled dry, and top up when necessary.
If you have made a string handle, you should be able to lift the pudding out after the cooking time using a wooden spoon.
Be careful though, as a steam burn is very painful!

Pressure Cooker

Place the basin in the pressure cooker and fill it with water up to just under the lid.
Place the pressure cooker lid on and use only the 5 lb (2.27 kg) weight.
Bring it up to pressure, lower the heat, and cook for 2.5 hours.
Reduce the pressure slowly by running the cooker under the cold tap, remove the lid, and use the wooden spoon to lift out the pudding.

After Cooking

If you used greaseproof paper, remove it and replace it with fresh paper.
Foil covers can be safely left if they are intact.
Place the pudding in a cool, dark place until Christmas Day.
If you steamed your pudding, you will need to steam it for another hour before serving.
If you used the pressure cooker method, you can put the pudding back in and cook for an additional half hour.
Just heat it up when you serve the main course, and it will be ready easily.

Variations

Add chopped nuts or dried cranberries for extra texture and flavor.
Substitute the suet with butter or vegetable shortening for a vegetarian version.
Experiment with different spices such as cinnamon, cloves, or ginger for a unique twist.

Cooking Tips & Tricks

Make sure to thoroughly mix all the dry ingredients together before adding the wet ingredients.

- Be sure to grease the pudding basin well to prevent sticking.

- When steaming the pudding, check the water level periodically to ensure it doesn't boil dry.

- If using a pressure cooker, follow the manufacturer's instructions for cooking times and pressure release.

- Allow the pudding to cool completely before storing in a cool, dark place until Christmas Day.

Serving Suggestions

Christmas Pudding is traditionally served with brandy butter, custard, or a dollop of whipped cream. It can also be flambeed with brandy for a dramatic presentation.

Cooking Techniques

Steaming is the traditional method for cooking Christmas Pudding, but it can also be made in a pressure cooker for a quicker cooking time.

- Be sure to check the water level when steaming to prevent the pudding from drying out.

Ingredient Substitutions

If you don't have suet, you can use butter or vegetable shortening as a substitute.

- Ground almonds can be replaced with ground walnuts or pecans for a different flavor profile.

Make Ahead Tips

Christmas Pudding can be made weeks or even months in advance to allow the flavors to develop. Simply store it in a cool, dark place until ready to serve.

Presentation Ideas

Serve Christmas Pudding on a decorative platter garnished with holly leaves for a festive touch. - Dust the pudding with powdered sugar or cocoa powder for an elegant finish.

Pairing Recommendations

Christmas Pudding pairs well with a glass of port or sherry for a classic holiday dessert combination.

Storage and Reheating Instructions

Store any leftover Christmas Pudding in an airtight container in the refrigerator for up to a week. To reheat, steam the pudding for 1 hour or microwave individual servings for a quick and easy dessert option.

Nutrition Information

Calories per serving

Each serving of Christmas Pudding can contain around 400-500 calories, making it a rich and indulgent dessert option.

Carbohydrates

Christmas Pudding is a high-carbohydrate dessert due to the inclusion of dried fruits, bread crumbs, and sugar. Each serving typically contains around 60-70 grams of carbohydrates.

Fats

The suet used in Christmas Pudding adds a significant amount of fat to the dessert. Each serving can contain around 20-30 grams of fat.

Proteins

While Christmas Pudding is not a significant source of protein, it does contain some from the ground almonds and eggs. Each serving may provide around 5-10 grams of protein.

Vitamins and minerals

Christmas Pudding is a good source of certain vitamins and minerals, including vitamin C from the citrus peel and iron from the dried fruits. It also contains some calcium from the almonds.

Alergens

Christmas Pudding contains gluten from the flour, nuts from the ground almonds, and eggs. It may also contain traces of other allergens such as soy and milk.

Summary

Overall, Christmas Pudding is a high-calorie, high-carbohydrate dessert that is best enjoyed in moderation as a special treat during the holiday season.

Summary

Christmas Pudding is a beloved holiday dessert that is rich in flavor and tradition. With a history dating back centuries, this decadent pudding is a staple at Christmas dinner tables and is sure to delight your family and friends. Enjoy the festive season with a slice of this classic dessert!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, just a few weeks before Christmas, and I was browsing through an old cookbook that belonged to my mother. As I turned the pages, a recipe for Christmas Pudding caught my eye. The ingredients were simple yet unique, and the directions seemed easy enough to follow. I could already imagine the rich, warm flavors of the pudding filling the house with holiday cheer.

I traced my finger down the list of ingredients - dried fruits, spices, breadcrumbs, suet, and brandy - and I knew I had to give it a try. The recipe was passed down from generation to generation in my family, and I felt a connection to my ancestors as I read through it. I could almost hear the laughter and chatter of Christmases past as they gathered around the table to enjoy this special treat.

I set out to gather the ingredients, making a trip to the local market to pick up the dried fruits and suet. As I stood in line at the checkout, I shared my excitement with the woman in front of me. She smiled warmly and told me that Christmas Pudding was a tradition in her family as well. She shared a few tips and tricks with me, and I felt grateful for her kindness.

Back at home, I rolled up my sleeves and got to work. I chopped the dried fruits and mixed them with breadcrumbs, suet, and spices. The kitchen smelled divine as I added a splash of brandy to the mixture, the alcohol sizzling and infusing the ingredients with a warm, boozy aroma.

I carefully packed the mixture into a pudding basin, pressing it down firmly to ensure it held its shape. I covered the basin with a layer of parchment paper and foil, securing it tightly with kitchen twine. The pudding was ready to be steamed, a process that would take several hours.

As the pudding steamed on the stovetop, I couldn't help but feel a sense of anticipation. The scent of warm spices filled the air, and I knew that this pudding would be something truly special. I thought about all the Christmases I had celebrated with my family, and how this pudding would soon become a part of our own holiday traditions.

When the pudding was finally done, I carefully removed it from the steamer and let it cool before unmolding it onto a serving plate. The rich, dark pudding glistened with a glossy sheen, and I couldn't wait to dig in.

I served the pudding with a dollop of brandy butter and watched as my family's faces lit up with delight. The pudding was rich and moist, bursting with the flavors of dried fruits, spices, and brandy. Each bite was a taste of Christmas past and present, a reminder of the love and joy that filled our home during the holiday season.

As we sat around the table, savoring each bite of pudding, I felt a deep sense of gratitude for the recipe that had brought us together. It was more than just a dessert - it was a connection to my family's history, a way to honor the traditions of the past while creating new memories for the future.

And as I looked around at the smiling faces of my loved ones, I knew that this Christmas Pudding would always hold a special place in our hearts. It was a recipe that had brought us together, a symbol of love, family, and the magic of the holiday season. And for that, I was truly grateful.