Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped candied lemon peel
- 1/4 cup chopped candied ginger
- 1/4 cup brandy
Special Equipment Needed:
- 1.5-quart pudding basin or heatproof bowl
- Parchment paper
- Aluminum foil
- Steamer or large pot with a steamer basket
Step-by-Step Instructions:
1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Gradually add the flour mixture to the butter mixture, mixing until just combined.
4. Stir in breadcrumbs, raisins, currants, apricots, figs, candied orange peel, candied lemon peel, and candied ginger.
5. Pour brandy over the mixture and stir until well combined.
6. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin and the parchment paper.
7. Spoon the pudding mixture into the basin, pressing down firmly.
8. Cut a circle of parchment paper and a circle of aluminum foil, each about 2 inches larger than the top of the basin. Place the parchment paper on top of the pudding mixture, followed by the aluminum foil. Fold the edges of the paper and foil down over the sides of the basin and tie securely with kitchen twine.
9. Place the basin in a steamer or large pot with a steamer basket. Add enough water to come halfway up the sides of the basin. Cover and steam for 4 hours, adding more water as needed.
10. Remove the basin from the steamer and let cool for 10 minutes. Remove the paper and foil and run a knife around the edge of the pudding to loosen it. Invert the pudding onto a serving plate.
11. Serve warm with brandy sauce or whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 66g
Protein: 5g
Sodium: 180mg
Fiber: 4g
Sugar: 43g
Substitutions for ingredients:
- Instead of brandy, you can use rum, whiskey, or orange juice.
- You can use any combination of dried fruits you like, such as cherries, cranberries, or dates.
- Instead of breadcrumbs, you can use crushed graham crackers or vanilla wafers.
Variations:
- Add chopped nuts, such as almonds or pecans, to the pudding mixture.
- Add a teaspoon of orange zest or lemon zest to the pudding mixture for extra flavor.
- Instead of steaming the pudding, you can bake it in a water bath in the oven at 325°F (160°C) for 2-3 hours.
Tips and Tricks:
- Make sure the pudding basin is well-greased to prevent sticking.
- Press the pudding mixture down firmly into the basin to avoid air pockets.
- Check the water level in the steamer or pot regularly to prevent it from boiling dry.
- Let the pudding cool for a few minutes before removing the paper and foil to avoid burning yourself.
Storage Instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 5 days.
- To freeze the pudding, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
Reheating Instructions:
- To reheat the pudding, place it in a steamer or pot with a steamer basket and steam for 1-2 hours until heated through.
Presentation Ideas:
- Serve the pudding on a decorative platter or cake stand.
- Dust the top of the pudding with powdered sugar or cocoa powder.
- Top the pudding with whipped cream or brandy sauce.
Garnishes:
- Candied orange or lemon peel
- Chopped nuts
- Fresh berries
Pairings:
- Brandy or other spirits
- Coffee or tea
Suggested Side Dishes:
- Vanilla ice cream
- Fruit salad
Troubleshooting Advice:
- If the pudding is too dry, add a little more brandy or orange juice to the mixture.
- If the pudding is too wet, add a little more breadcrumbs or flour to the mixture.
Food Safety Advice:
- Make sure the pudding is cooked to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftover pudding in the refrigerator and consume within 5 days.
- When reheating the pudding, make sure it is heated through to an internal temperature of 160°F (71°C).
Food History:
- Christmas pudding is a traditional British dessert that dates back to the 14th century. Originally, it was made with meat, suet, and spices, but over time, it evolved into a sweet dessert made with dried fruits, spices, and brandy.
Flavor Profiles:
- Rich
- Spicy
- Fruity
- Boozy
Serving Suggestions:
- Serve the pudding as a festive dessert during the holiday season.
- It is often served as part of a Christmas dinner alongside roast beef or turkey.
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Region: British