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Christmas Pudding

Christmas Pudding

This is my third year making Christmas pudding. The first year I followed the traditional instructions to make it a month ahead so it can age for proper flavor. It went moldy.

The next year I decided to make it only a week or two ahead of time, and as an extra precaution, poured rum over it as a mold preventative. I served it with a simple brandy sauce (recipe below) and it was amazing.

Christmas pudding is very dense, like a hearty bread pudding. Lightly sweet, with dried fruit and spices, it has a good medley of rich flavors, but none of them overwhelming.

I used a white flour in this years pudding, but it’s one I got through Azure Standard with the wheat germ left in and only the bran removed. With the bran removed you have no pesky phytates to worry about, and a lot of the nutrition is still intact because of the wheat germ.

I used homemade bread crumbs this year. I save bread heels and overdone (but still not burnt) toast and other such odd bits of bread in a bag in the freezer, and just throw them in the food processor when I need bread crumbs. This means my bread crumbs were in about the same ratio of wheat to white as the bread we eat–mostly whole wheat, but with a bit of white thrown in here and there. In previous years I’ve used store bought panko bread crumbs.

The last two years I haven’t been able to find suet in our local grocery store and had to fall back on grated frozen butter. This year I wasn’t even going to try to look, but as I was poking through the meat on manager’s special I found beef suet  just sitting there for seventy-five cents. So I finally get to compare and see if it turns out better with suet! I have to say though, I didn’t notice any problems with using the butter instead.

To puree the orange, cut it in quarters, with the peel still on, and put the whole thing in the blender or food processor. Blend until smooth, with no large pieces of peel. Last year I used a whole lemon instead of a whole orange, but I didn’t happen to have lemons on hand this year.

Healthiness Rating: Kinda Healthy

I rate this as kinda healthy, because you can really make it as healthy as you want to depending the ingredients you choose (there’s very little innately unhealthy about the ingredients: dried fruit, spices, breadcrumbs that can be whole wheat, etc). But then, this is a Christmas pudding recipe. Healthy isn’t really the point.

Yumminess rating: Yummy

The brandy sauce tastes especially amazing, but the pudding is very good too. Let me put it this way: How good do you think it would have to be for me to decide it’s worth it to go through the bother of making and steaming a Christmas pudding every year?

Yep, it’s pretty good.

Christmas Pudding

1 1/2 cups flour

3/4 tsp sea salt

2 1/4 tsp baking powder

2 cups bread crumbs

6 oz suet or 1 1/2 sticks frozen butter, grated

3/4 cup turbinado sugar

1 cup raisins

1 cup craisins

½ tbsp molasses

½ apple, peeled and grated

½ carrot, finely grated

1 orange, pureed

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp of ginger

1 egg

Method

Mix all ingredients together.

Run hot water over a thin cotton dish towel (not terry cloth!). Wring out as much as possible. Sprinkle flour on cloth.

Dump mixture on to the flour in the middle of the cloth. Smooth mixture into as tight a ball as possible, then tie opposing corners of the cloth over the christmas pudding ball. Make it as snug as you can (you’ll probably have small divot in the bottom of your Christmas pudding from the knot), then tie the two remaining corners snugly.

The next step is to steam the pudding. I don’t have any fancy steaming equipment, so I’ve used a few different strategies over the years.

I’ve tied the longer ‘tails’ of the corners of the towel to my stockpot handles, suspending the pudding in the middle of the pot above the boiling water.

I’ve skipped the dishcloth altogether, packed the pudding mixture in the bottom of a 2 qt stainless steel bowl and boiled the whole thing, keeping the water level low enough that the water never got in the bowl. (This option  is nice for aging and reheating as it can just stay in the same bowl for that entire process.)

This year I set my mesh strainer in the top of my stock pot and put the pudding-tied-inside-a-towel  inside the mesh strainer, keeping the pudding out of the boiling water but still in the steam.

Whatever method you use, the pudding with need to cook for about 2 1/2 hours. When it’s done it should be one cohesive pudding and no longer crumbly.

When it’s cooled enough to handle, remove the pudding from the towel, poke a few holes in it with a skewer, and pour over it 2 TBSP of rum, slowly to give it time to soak in.

Put the pudding somewhere cool and dry to age for a week or two (or four if you’re a traditionalist).

To reheat the pudding, use any of the methods listed above for steaming the pudding, but only steam it for about an hour.

Pour brandy over the pudding and light it just before serving. Serve with brandy sauce.

If you want to serve it for Christmas breakfast (which is not as scandalous as it sounds, because the alcohol is cooked off the pudding, even if you serve it flaming, and you can easily cook the alcohol off the brandy sauce as well, if desired) you may want to put it in a small bowl inside your slow cooker, put a couple inches of water in the bottom of the slow cooker crock, and steam it overnight so it’s ready in the morning with no fuss.

Brandy Sauce

3 TBSP butter

3 TBSP flour

1 1/2 – 2 cups milk

3 TPSP sugar

1/4 cup brandy

(All these measurements are approximate, as I really just eyeballed measurements for a white sauce, then added sugar and brandy to taste)

Melt butter in a medium saucepan. Whisk in flour. Slowly whisk in milk. Add sugar and wait for it to thicken. Remove from heat and add brandy. (If you prefer, add the brandy and cook for another minute or two to cook off the alcohol.)

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