Christmas Pudding

Merry Christmas!

We don’t make these often here in America. At least I don’t know anyone who has ever made a Christmas Pud. It was my first time trying this out, and I loved it! It will definitely be a staple at my house every year. I’m looking forward to making on on Christmas Day.

I got my recipe from the BBC website, though I augmented it a little. I liked this recipe because it went with frozen butter instead of suet. I’ve never used suet in my life, and you really have a hard time finding it in New York.

INGREDIENTS

• 125g Raisins

• 125g Dried Apricots

• 125g Dried Cherries

• 175g Prunes

• 100g Chopped Almonds

• 100g Chopped Walnuts

• 100ml Stout Beer

• 4tbsp Brandy

• 100g Brown Sugar

• 50g Wheat Flour (or regular flour)

• 100g Almond Flour

• 3 Eggs

• 100g Frozen/Grated Butter

• Cinnimon/Clove/Nutmeg (about 2tsp total)

RECIPE

Roughly chop up the larger dried fruits into smaller bits. Mix them with the Brandy, Stout, and Sugar, and let them chill overnight. The next day, add the Walnuts, Almonds, Flours, Eggs, Spices, and Butter. Mix, and let chill for another night.

Grease a Pudding Pot (Mold, Tin, Bowl?) with butter… a lot of butter… and pack in the mixture in up to about a centimeter below the top of the bowl. Cut a circle of parchment paper and press that down on top of the mixture and over the top of the bowl. Cover the bowl tightly with aluminium foil.

Place a wire rack in the bottom of a stock pot and fill the pot with about 2 inches of water. Bring the water to a boil and then drop it to a steady simmer. Place the pudding in the pot and cover. Steam for 4-5 hours while you open presents, eat dinner, and get drunk.

Take it out by inverting the bowl onto a plate, and eat it!

I would never advise anyone to ever ignite a splash of brandy in a saucepan and pour it over the top of the pudding. You’ll have to find some other YouTube video to teach you how to do that.