The Queen's Christmas Pudding
Ingredients: pitted Medjool dates, Turkish apricots, currants, raisins, dried cranberries · 240 min cook time · 450kcal · ₩28,900
Ingredients
1cup pitted Medjool dates, 1cup Turkish apricots, 0.5cup currants, 0.5cup raisins, 0.5cup dried cranberries, 0.5cup candied ginger, 3tablespoons whiskey (bourbon), 1orange orange zest, 1orange orange juice, 0.5cup melted butter, 1large beaten egg, 0.25cup heavy cream, 0.25cup buttermilk, 0.5teaspoon salt, 1cup chopped pecans, 0.5cup dry breadcrumbs, 0.5cup all-purpose flour, 0.25cup maple syrup, 1scoop vanilla ice cream
Instructions
1. Chop pitted Medjool dates and Turkish apricots into small pieces. Rub a little vegetable oil on both sides of the knife to prevent sticking.
2. Transfer chopped dates and apricots to a large mixing bowl. Add currants, raisins, dried cranberries, and candied ginger.
3. Pour in 2-3 tablespoons of whiskey (bourbon recommended) and stir. Let it sit for a few minutes.
4. Zest and juice one large orange (or two clementines/tangerines). Add the zest and juice to the fruit mixture and stir.
5. Pour in melted butter and stir until everything is evenly coated.
6. Add one beaten egg, a splash of heavy cream, and buttermilk. Stir until well combined.
7. Add salt, chopped pecans, dry breadcrumbs, and all-purpose flour. Mix until a thick, sticky batter is formed.
8. Transfer the batter into a very well-buttered bowl. Press it down and smooth out the top.
9. Place a circle of parchment paper on top of the pudding. To make the circle, fold parchment paper like a paper airplane and cut it to the radius length of the bowl.
10. Stretch two pieces of plastic wrap over the bowl, then place the bowl on a third long piece of plastic wrap and bring the ends up and over to secure it tightly.
11. Place two pieces of foil over the plastic wrap. Tie a string around the bowl, winding it at least three or four times to ensure it doesn't loosen. Trim off the excess string.
12. Place rosemary sprigs at the bottom of a Dutch oven. Carefully place the pudding bowl on top of the rosemary sprigs. Fill the pot about halfway up with water.
13. Bring the water to a boil on high heat, then reduce to medium heat and steam the covered pudding for 4 hours. Check the water level every hour or so and add more if needed.
14. After 4 hours, carefully lift the pudding bowl out of the pot using two towels. Snip off the string and remove the foil and plastic wrap.
15. Remove the parchment paper. Place a plate over the top of the bowl and carefully turn it over to unmold the pudding.
16. Paint the pudding all over with maple syrup (or golden syrup). Garnish with holly (or a similar decorative plant).
17. Cut a slice of the warm pudding. If the first slice isn't perfect, just grab what crumbled off and place it back in the pudding.
18. Apply a little more syrup to the slice. Finish with a scoop of vanilla ice cream (or crème anglaise).
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