Vikhroli Cucina

Christmas Pudding

20 December 2016 , 0 comments / 3 likes
A seasonal sin decked with a sprig of holly, the glossy and rich Victorian-style Christmas pudding makes a perfect centrepiece. Did you know that traditionally the pudding is made with 13 ingredients, each representing an apostle of Jesus Christ? This Christmas, blow everybody’s mind with blogger Pooja Khanna’s lip-smacking version of the famed pudding
Ingredients
Prunes 100 gms
Dried apricots 30 gms
Mixture of sultanas and prunes    
Brandy 3 tbsp
Grated zest of orange
Juice of two oranges
Mixed spice 2 tsp
Chopped almonds, 50 gms
Dark brown muscovado sugar
Butter (at room temperature) 100 gms
Large eggs 2 nos
Fresh white breadcrumbs 75 gms
Plain flour 75 gms

Christmas-Pudding-1.jpg
 
Method
Chop the apricots and prunes into small pieces. Place the raisins and sultanas in a large bowl along with chopped apricots and prunes. Pour the brandy, orange juice and zest over the mixture and cover. Leave overnight until the liquid is absorbed by the mixture.
 
Next morning add the remaining ingredients to the mixture and beat well. Grease a 1.2 litre pudding basin and line the base with a disc of baking parchment. Pour the pudding mixture into the basin. Cover with a pleated piece of buttered foil (the fold allows for expansion during steaming), with the buttered side towards the pudding.

Fold the foil over the edge of the basin and tie with a kitchen string so that no steam can escape. Make a string handle to lift the hot basin out of the pan more easily.Place the basin in a steamer pan and fill it with water. Add a few drops of vinegar to prevent white stains from forming in the steamer.  

Place the pudding in the top of the steamer and bring to a boil and simmer for five hours for a lighter colour or eight hours for a darker one. Check the water level regularly and top up with hot water as needed to prevent the pan from drying. Allow the pudding to cool, then discard the foil and replace with a new piece. Refrigerate for up to one month or freeze for up to three months. To reheat on Christmas Day, steam or simmer in water for 1½ hours until piping hot. Turn out onto a plate and decorate.

If you wish, you can flame your pudding by pouring over a little warm brandy and lighting it. You can also, decorate it with some crystallised fruit.

Recipe and image shared by Pooja Khanna. You can follow her on her blog: www.2blissofbaking.com
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