A traditional English dessert served after the Christmas meal. The preparation and serving of the pudding having religious significance. It is said to contain 13 ingredients; representing Jesus Christ and the twelve apostles. To be concocted on the final Sunday before the Christian Advent season with each member of the household taking turn to stir the pudding mixture, from east to west to honour the three wise men (Magi) and their journey.
Made with suet (hard animal fat), sugar, eggs, flour, fruits, nuts and seasoned with a range of spices. Moistened with treacle or molasses, an apple or juice of citrus fruits and liquors or dark beers. Small coins and trinkets are also incorporated into the mixture for the diners to find, such as a tiny wishbone (to bring good luck), ring (to indicate upcoming nuptials), coin (to bring wealth), a silver thimble (to bless a frugal spirit), or an anchor (to symbolise safe harbour). The pudding is steamed for several hours, longer the better to obtain a dark colour. Aged for a month or even a year, the alcohol content in the pudding preventing spoilage. To serve, the pudding is steamed again and dressed with an artificial sprig of holly. Most British families like to pour brandy or choice of liquor over the Christmas pudding, setting it alight before ceremoniously presenting it to the table and greeted with a round of applause. The pudding is usually eaten with hard sauce (brandy or rum butter), custard, coconut or lemon cream. Incredibly delicious, a small slice of this rich pudding going a long way.
Made with suet (hard animal fat), sugar, eggs, flour, fruits, nuts and seasoned with a range of spices. Moistened with treacle or molasses, an apple or juice of citrus fruits and liquors or dark beers. Small coins and trinkets are also incorporated into the mixture for the diners to find, such as a tiny wishbone (to bring good luck), ring (to indicate upcoming nuptials), coin (to bring wealth), a silver thimble (to bless a frugal spirit), or an anchor (to symbolise safe harbour). The pudding is steamed for several hours, longer the better to obtain a dark colour. Aged for a month or even a year, the alcohol content in the pudding preventing spoilage. To serve, the pudding is steamed again and dressed with an artificial sprig of holly. Most British families like to pour brandy or choice of liquor over the Christmas pudding, setting it alight before ceremoniously presenting it to the table and greeted with a round of applause. The pudding is usually eaten with hard sauce (brandy or rum butter), custard, coconut or lemon cream. Incredibly delicious, a small slice of this rich pudding going a long way.
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Pudding after 1 1/2 hours of steaming in an instant pot
Christmas Pudding
(Serves 8 or 10)
Ingredients:
1/2 cup butter (softened)
1/2 cup light brown sugar
3 large eggs
1/2 cup all-purpose flour
4 slices of fresh bread (processed into crumbs)
1 small apple (peeled, cored and grated, about 1/2 cup)
zest of 1 orange
1 cup raisins soaked in rum
1 cup prunes (processed into small pieces)
1 cup craisins
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/2 teaspoon all spice powder
1/4 teaspoon grated nutmeg
2 tablespoons rum (alcohol not essence)
1 tablespoon molasses or caramel
Method:
Grease a 1.5 quart glass bowl with butter. Line only the bottom with greased parchment paper.
In a separate bowl, beat butter and sugar until creamy with an electric hand beater. Add molasses and then, eggs combining well. Using a spatula, mix in breadcrumbs, orange zest, fruits, flour, spices, apple and rum, ensuring to incorporate well after addition of each ingredient.
Transfer mixture into the prepared bowl.
Cover pudding on top with a greased parchment paper. Alternatively, the bowl can be covered with parchment paper and secured with a twine.
Put 2 cups water in an instant pot. Place the trivet and pudding bowl on top. Cover the pot and steam for 2 hours. (Note: I checked the water level at intervals and 2 cups was more than enough for 2 hours of steaming in an instant pot.)
Besides instant pot, pudding can also be steamed on the stove in a pan with water half way up the side of the bowl for 4 hour or longer for a rich, dark colour. During this time, if water level is low, top up with more boiling water.
Cool, unmould, wrap pudding in parchment paper and aluminum foil to age. Some feed the pudding with more liquor.
To serve, reheat by steaming back in the bowl or warm in the microwave.
Serve onto a platter, douse with liquor of choice and light in a safe area.
Cut and serve with hard sauce (brandy or rum butter), custard, coconut or lemon cream or dust with icing sugar.
Note:
(Serves 8 or 10)
Ingredients:
1/2 cup butter (softened)
1/2 cup light brown sugar
3 large eggs
1/2 cup all-purpose flour
4 slices of fresh bread (processed into crumbs)
1 small apple (peeled, cored and grated, about 1/2 cup)
zest of 1 orange
1 cup raisins soaked in rum
1 cup prunes (processed into small pieces)
1 cup craisins
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/2 teaspoon all spice powder
1/4 teaspoon grated nutmeg
2 tablespoons rum (alcohol not essence)
1 tablespoon molasses or caramel
Method:
Grease a 1.5 quart glass bowl with butter. Line only the bottom with greased parchment paper.
In a separate bowl, beat butter and sugar until creamy with an electric hand beater. Add molasses and then, eggs combining well. Using a spatula, mix in breadcrumbs, orange zest, fruits, flour, spices, apple and rum, ensuring to incorporate well after addition of each ingredient.
Transfer mixture into the prepared bowl.
Cover pudding on top with a greased parchment paper. Alternatively, the bowl can be covered with parchment paper and secured with a twine.
Put 2 cups water in an instant pot. Place the trivet and pudding bowl on top. Cover the pot and steam for 2 hours. (Note: I checked the water level at intervals and 2 cups was more than enough for 2 hours of steaming in an instant pot.)
Besides instant pot, pudding can also be steamed on the stove in a pan with water half way up the side of the bowl for 4 hour or longer for a rich, dark colour. During this time, if water level is low, top up with more boiling water.
Cool, unmould, wrap pudding in parchment paper and aluminum foil to age. Some feed the pudding with more liquor.
To serve, reheat by steaming back in the bowl or warm in the microwave.
Serve onto a platter, douse with liquor of choice and light in a safe area.
Cut and serve with hard sauce (brandy or rum butter), custard, coconut or lemon cream or dust with icing sugar.
Note:
- I did not feed the pudding with extra rum. Only used raisins that were soaking in rum for several months. Pudding is amazingly delicious.
- Rum butter sauce - in a saucepan heat 2 tablespoons butter and 1/2 cup light brown sugar. Once dissolved, whisk in 1/2 cup whipping cream and 1 teaspoon rum essence. Cool.
- Use choice of fruits and if desired, nuts (whole and ground) too. Ensure that you maintain the above measures for a moist pudding.
- No baking powder or soda is required. This is a pudding not a cake.