Simmered Christmas Pudding | Pastry recipes

0


[ad_1]

  • We earn commission for products purchased through certain links in this article.

  • With a rich texture and dark color, this slowly baked Christmas pudding is inspired by the Caribbean tradition of steeping dried fruit in rum overnight.

    Once the soaked fruit is deliciously plump, it is partly mashed and mixed with molasses sugar and delicate spices. Like the classic Mary Berry Christmas pudding, this one requires a little time and patience. But steaming the pudding for six hours will give the pud a crisp texture. The addition of stem ginger, Agostina bitters and ginger wine gives a sophisticated depth of flavor. Steaming is a very gentle cooking method, so you don’t have to worry about overdoing it.

    Ingredients

    • 500g packet of luxury vine fruits (mixed dried fruits)

    • 300 ml (½ pint) dark rum

    • Finely grated zest and juice of 1 orange

    • 2 teaspoons of Angostura bitter

    • 4 tablespoons of ginger wine

    • 60 g (2 oz.) Stem ginger, drained from the syrup and chopped

    • 90g (3oz) molasses sugar

    • 30g (1oz) self-rising flour, sifted

    • 2 teaspoons of ground mixed spices

    • 125g (4oz) vegetable tallow

    • 30g (1oz) slivered almonds

    • 90 g (3 oz.) Fresh white breadcrumbs

    • 1 small carrot, grated

    • 2 medium eggs, lightly beaten

    • To serve:

    • 4 pieces of stem ginger, halved

    • 8 cocktail cherries

    • 8 slivered almonds

    • 1 sprig of holly

    • 3 tablespoons of ginger syrup, from the jar of stalk ginger

    • 2 tablespoons of dark rum

    • 1.25 liter (2 quart) pudding container, parchment paper, string and foil

    Method

    • Put the dried fruits in a saucepan and pour in the rum. Add the orange zest and juice and the Angostura bitters. Cover and cook over medium heat for five minutes, until the rum and fruits are heated through. Add the ginger wine and stir in the ginger stem. Pour the dried fruits and the liquid in an airtight container and let macerate overnight. The next day, pour half the dried fruit and liquid into a food processor and blend until smooth.

    • Crumble the molasses sugar in a large bowl, breaking up any lumps or lumps with your fingertips. Sift the flour and the spice blend. Then add the tallow and almonds.

    • Add the fruit mixed with the whole fruit and the liquid. Incorporate the breadcrumbs and the grated carrot, then finally the eggs. Mix everything well. Pour the pudding mixture into the basin. Cover with a double sheet of pleated parchment paper and secure with string.

    • Steam for 6 hours, checking the pan and adding more boiling water every 30 minutes or as needed.

    • To store: cover well with fresh parchment paper. Store in a dark, cool place for up to 3 months. To serve: reheat by steaming for an hour. Flip the pudding onto a serving platter. Remove the covering paper from the base, garnish with ginger, cherries and the sprig of holly. Drizzle with ginger syrup.

    Top Tips for Making this Slow Baked Christmas Pudding

    To flambé the pudding: Heat 2 tablespoons of rum in a ladle over a gas flame or microwave on high power for 20 seconds. Pour the hot rum over the pudding and light with a match, well back. Running out of rum? Instead, use whiskey or brandy.

    You might also like …
    Fig pudding
    Plum Pudding
    Vegan Christmas Pudding

    Click to rate

    (86 notes)

    Sending your note

    [ad_2]

    Share.

    Comments are closed.