Christmas pudding is a dense, fruity, boozy steamed cake that's traditionally lit on fire before serving. (Talk about a grand finale to the holiday meal!) This version comes from chef Kieron Hales of Cornman Farms in Michigan. Note that it takes at least 2 days to make---or you can be a traditionalist and let it age several weeks.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine raisins, apple, 1/2 cup brandy, the candied lemon, walnuts, hazelnuts, cider, cherries, and orange zest; mix well. Cover and let stand 24 hours at room temperature.

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  • In a large bowl, whisk together egg and egg yolk. Whisk in brown sugar and black currant jelly. Stir in undrained fruit mixture and the beef suet.

  • In a medium bowl, whisk together flour, ground oats, breadcrumbs, baking powder, cinnamon, ginger, mace, salt, rosemary and allspice. Fold one-third of the flour mixture into the fruit mixture until fully blended. Repeat until all of the flour mixture is added.

  • Heavily butter a 1 1/2-quart enamel basin or heatproof bowl. Pour batter into basin. Cover with a double layer of parchment paper and a sheet of foil; secure by tying with 100 percent cotton kitchen string. Refrigerate overnight.

  • Place basin in a steamer insert set over a pot of simmering water. (The water should be just below the bottom of steamer insert.) Cover and steam 8 hours. Keep an eye on the water level, adding boiling water from a kettle from time to time as needed.

  • Remove pudding from steamer. To serve immediately, let cool 15 minutes; remove as directed in Step 7 and continue to Step 8. Or let the pudding cool completely on a wire rack. Remove foil and parchment paper, replacing them with fresh sheets. If you like, store in refrigerator up to 1 month.

  • To serve, heat the pudding by steaming it as directed in Step 5 for 2 1/4 hours. Remove pudding from steamer and remove foil and parchment paper. Let pudding cool on a wire rack 15 minutes. Slide a thin metal spatula around pudding to loosen it, then turn out onto a warmed plate.

  • Carefully warm 1/4 cup brandy in a metal ladle over medium heat. As soon as the brandy is hot, ask someone to light it. Place ladle, now gently flaming, on top of pudding---but don't pour it over until you reach the table. Pour brandy slowly over pudding, sides and all, and watch it flame to the cheers of the assembled company!

Nutrition Facts

449 calories; fat 13g; cholesterol 50mg; saturated fat 4g; carbohydrates 70g; mono fat 5g; poly fat 3g; insoluble fiber 5g; sugars 41g; protein 7g; vitamin a 80.3IU; vitamin c 2.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 47.1mcg; vitamin b12 0.1mcg; sodium 157mg; potassium 265mg; calcium 72mg; iron 2.4mg.
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