The recipe of Christmas pudding

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The recipe of Christmas pudding

 - 06.01.2016
The recipe of Christmas pudding
Our Pastry Chef Elena Lapteva is sharing with you non-traditional for Ukrainians, but very traditional for British a recipe of Christmas Pudding.

Text: Elena Lapteva (Ramada Encore Pastry Chef)
Translation and editing: Yulia Panchuk

 
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in some other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud". The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month, months, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.

Our Christmas pudding recipe for those who are not afraid the difficulties of preparing to enjoy its multifaceted taste.

Ingredients of Christmas pudding:

  • Flour: 100 g
  • Fresh breadcrumbs: 150 g
  • Mix of ground spices (ginger, cloves, allspice): 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Grated nutmeg: ½ teaspoon
  • Salt: ½ teaspoon
  • Kidney fat: 125 g
  • Brown sugar: 100 g
  • 3 types of raisins: 200 g
  • Candied citrus: 200 g
  • Candied cherries: 50 g
  • Blanched almonds: 50 g
  • Zest of one lemon
  • 3 large eggs
  • Brandy: 100 ml
  • Rum: 75 ml
  • Dark beer: 100 ml
  • Brandy: 75 ml
All dried fruits should be chopped and soaked in rum and brandy at least 2 hours. Add the other ingredients. Knead it. Put the mass to the special form. Pack it tightly and roll-up it into a ball, or tie to a cloth.

To cook the pudding, sit it on a heatproof saucer in a very large saucepan, and pour in just-boiled water to come halfway up the side of the basin. Cover and steam for 6 hrs, topping up the water occasionally. Leave the pudding to cool, and leave in a cool, dark place to mature.

Pudding is usually serving very hot, flaming it with brandy or with different sauces. We like a butter sauce with brandy. To cook it you have to take 140 g butter with 30 grams of brown sugar and brandy 40g.

Before serving, the dessert have to be warmed up. This can be done in a water bath or in a microwave oven.

Bon Appetite!

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