Christmas pudding
Ingredients: dried cranberries, raisins, Medjool dates, apricots, pecan nuts · 270 min cook time · 450kcal · ~₩34,800
Ingredients
150g dried cranberries, 150g raisins, 150g Medjool dates, 150g apricots, 150g pecan nuts, 50g crystallized ginger, 1sprig rosemary, 1개 clementine, 75g breadcrumbs, 150g plain flour, 150g suet, 1개 free-range organic egg, 200ml organic milk, 20g butter, 50ml bourbon/cognac/whiskey
Instructions
1. Chop 150g of Medjool dates, removing the pips, until fine. Chop 150g of apricots. Crumble 150g of pecan nuts. Finely slice crystallized ginger. Finely slice a small sprig of rosemary after removing the stalk. Lightly grate the zest of one clementine and squeeze its juice.
2. In a bowl, combine the chopped dates, apricots, pecan nuts, crystallized ginger, rosemary, clementine zest, and clementine juice with 150g of dried cranberries and 150g of raisins.
3. Add 75g of breadcrumbs, 150g of plain flour, and 150g of suet to the fruit mixture. Scrunch everything together thoroughly.
4. Add one free-range organic egg and 200ml of organic milk to the mixture. Scrunch and mix until well combined.
5. Generously butter a pudding bowl, ensuring it's well coated to prevent sticking and add flavor.
6. Transfer the pudding mixture into the buttered pudding bowl, making sure it's level to avoid a wonky pudding.
7. Make a cartou by folding a square of parchment paper in half multiple times and cutting a small hat shape. Place it on top of the pudding.
8. Cover the pudding bowl with two pieces of tin foil, going around the rim with string. Tie a double knot as tight as possible, leaving an overhang. Create a handle with the string on the other side.
9. Place the pudding into a pan with water halfway up the side of the bowl. Cook for 4 hours on a medium-low simmer, checking and topping up the water every hour.
10. After 4 hours, remove the pudding. Cut off the string and remove the foil and cartou. Place a serving plate on top of the bowl, hold both, and flip it over to unmold the pudding.
11. To flame the pudding safely: heat a good slosh of bourbon, cognac, or whiskey in a pan over medium heat for about a minute. Carefully angle it towards a flame or light it with a match. Gently pour the burning alcohol over the Christmas pudding.
12. Serve the Christmas pudding with cream, custard, or ice cream.
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