Christmas Pudding

This is a labour of love.  I make white bread once a year specifically to make this pudding for Christmas.  I also like to make my own candied citrus peel so that I can avoid pesticides by using organic oranges and lemons.  Because of this, making the pudding is a three day process.  It is laborious, to say the least, but really worthwhile.

Makes pudding to fill a 2L pudding pan, about 15 servings.

1 c sultanas or golden raisins

1 c Thompson raisins

1 c dried cranberries, chopped

1 c dried cherries, chopped

1 c dates, chopped

¾ c candied citrus peel

1 ½ tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 tsp allspice

½ tsp cloves

juice of one orange

½ c beer

½ c brandy

Marinate above ingredients overnight.

2 apples, peeled and grated

1 c all purpose flour

½ c ground almonds

½ c butter, melted

½ c Demerara sugar

2 c white bread crumbs (from actual bread, not premade)

2 eggs, beaten

Mix above in a large bowl, being careful to mix the eggs in quickly so you don’t cook them by accident.  Mix in fruit and marinade.

Steam pudding for 8 hours and then cool and refrigerate.  On the day you want to serve it, steam 2 more hours.  Let stand for 15 minutes, then unmold.  Warm 1/8 c brandy for 30-60 seconds in a microwave.  Pour over the pudding and ignite at arms length if you want to keep your eyebrows.

I highly recommend using a real pudding pan to simplify the steaming.  Mine has a lid that snaps shut, so there is no string to mess about with.  Be sure to generously butter the pan before filling it.  To steam, use boiling water to fill a pot big enough to hold the pudding pan so that the water comes up halfway on it.  Keep the water at this level, and keep it simmering for the whole steaming time.

Slice the pudding to serve, and top liberally with toffee sauce (tomorrow’s recipe!).