Christmas Pudding

December 1, 2009 8:42:39 AM PST
Chef Mark Payne of the Ritz-Carlton Chicago shares one of his family favorites --Christmas Pudding.Makes 1- large 2 pint pudding basin or a 2 smaller 1 pint pudding basins
  • 5 oz raisins
  • 7oz golden raisins
  • 6 oz currants
  • 3 oz almonds, chopped fine
  • 7 oz suet, shredded
  • 1 each lemon zest
  • 1 each orange zest
  • 1 each grated apple, do not peel
  • 4 oz bread crumbs
  • 4 oz all purpose flour
  • 7 oz brown sugar
  • Pinch salt
  • ¼ teaspoon ground cinnamon
  • 4 oz whole mixed candied peel, finely chopped
  • 4 oz brandy
  • 6 oz stout beer (dart)
  • 3 each eggs
  • Method

  • Place the suet, flour, breadcrumbs, sugar and spices together in a large bowl.
  • Mix all of the ingredients together very thoroughly.
  • Add the chopped candied fruits and nuts to the ingredients in the bowl. Add and mix in the raisins along with the apple and citrus zest.
  • Combine the stout beer, brandy and eggs together in a separate bowl and mix completely
  • Pour over the dry mix and combine well
  • Pack the mixture in a lightly greased pudding basin and cover the opening with a double sheet of parchment paper and a sheet of foil. Tie the aluminum with string.
  • Place the pudding in a steamer set over a pot of simmering water and steam for 8 hours.
  • After steaming, let the pudding chill and set aside for the next day.
  • Replace the parchment paper and foil with new and store it in a cool dry place until ready to steam again. (At least one day)
  • To cook: Place the pudding back on the steamer set and steam for 2 ¼ hours.
  • To serve: remove the pudding from the steamer and take off the parchment. Slide a flat spatula to remove the pudding and turn it out on a warmed plate. Garnish with holly on top.
  • Serve with warmed brandy and flambé. Be cautious with the flame.


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