Christmas Pudding Recipe | How did you make this

 

Christmas pudding is a traditional dessert that has been enjoyed in many parts of the world for centuries. It is usually served on Christmas Day, and it is a rich, moist and fruity pudding that is often accompanied by a creamy brandy sauce or whipped cream. Making your own Christmas pudding is a great way to add a personal touch to your holiday celebrations. Here is a recipe for a classic Christmas pudding that is sure to impress your guests.

Ingredients:

1 cup raisins


1 cup currants


1 cup chopped dried figs


1 cup chopped mixed candied peel


1/2 cup chopped prunes


1/2 cup chopped dates


1/2 cup chopped dried apricots


1/2 cup chopped almonds


1/2 cup chopped walnuts


1/2 cup all-purpose flour


1/2 cup fresh breadcrumbs


1 tsp ground cinnamon


1/2 tsp ground nutmeg


1/2 tsp ground ginger


1/2 tsp ground cloves


1/2 tsp salt


1 cup unsalted butter, softened


1 cup dark brown sugar


4 large eggs


1/2 cup brandy


1/2 cup dark rum


1/2 cup stout or porter


Directions:

In a large bowl, combine the raisins, currants, figs, candied peel, prunes, dates, apricots, almonds and walnuts. Add the flour, breadcrumbs, cinnamon, nutmeg, ginger, cloves and salt, and stir until everything is well combined.


In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.


Gradually stir in the brandy, rum and stout, and mix until the ingredients are well blended.


Pour the wet mixture over the dry mixture, and stir until the ingredients are evenly distributed. Cover the bowl with a clean tea towel or plastic wrap, and let it sit at room temperature for at least 24 hours.


After the mixture has had time to sit, give it a good stir, and then spoon it into a greased 2-quart pudding basin. Cover the top of the basin with a double layer of parchment paper, and then tie it securely with kitchen twine.


Place the basin in a large pot, and pour in enough water to come halfway up the sides of the basin. Bring the water to a boil, and then reduce the heat to low. Cover the pot with a lid, and let the pudding steam for 8 hours, checking periodically to make sure the water level hasn't dropped too low.


After the pudding has steamed for 8 hours, remove it from the pot, and let it cool completely. Once it is cool, remove the parchment paper and replace it with a fresh piece. Store the pudding in a cool, dark place until you are ready to serve it.


To serve the pudding, reheat it by steaming it for 2-3 hours. Once it is hot, remove it from the basin, and place it on a serving plate. Decorate the top with holly sprigs or other festive decorations, and serve with brandy sauce or whipped cream.


Tips:

This recipe can easily be doubled or tripled to make larger puddings.


If you don't have a pudding basin, you can use a large heatproof bowl or a bundt pan.


If you don't have stout or porter, you can use any dark beer


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