The Post I Never Thought I Would Write: Christmas Pudding

Having grown up in France, Christmas pudding was an alien concept to me until a few years ago. I had heard tales of steamed puddings made months in advance, and containing some sort of animal fat, but I  just assumed it was one of those popular stories that have very little to do with reality. After all, us Frenchies are always ready to believe that our British friends would eat all sorts of weird concoctions… (Which is a bit ironic when you consider that we eat snails and frogs’ legs).

As it turns out though, the legend was true. I started coming across Christmas pudding recipes in all the food magazines I was buying during the run-up to my first Christmas in England. And there it was, among the numerous ingredients listed: shredded beef suet.  I won’t lie to you: my first reaction was made up of equal parts of disbelief and disgust. There was no way I was ever eating that!

hen one day, someone offered me a mince pie (another recipe I had never heard of before, more on this in a future post). I ate it, liked it, then discovered I had just consumed suet. And I had enjoyed it. This was when I decided that I would give Christmas pudding a go. But I wasn’t going to buy it; oh no, not I! I was going to make it. So off I went to the shops, I purchased a pudding basin, the dreaded shredded suet, and some brandy and set to work.

What I produced looked and smelt ok, but I had to wait a few weeks for Christmas to come round before I could taste it. In the meantime, I dutifully “fed” my pudding with more brandy at regular intervals, reasoning that even if it turned out to be revolting, it might at least get me a little bit tipsy…

The long-awaited day finally arrived, I reheated my pudding, and served it (not flambé, as I couldn’t find any matches). I took my first bite, and was instantly hooked. It was warm, rich, moist, had a lovely flavour, and yes, you could definitely taste the brandy. I did not tire of the leftovers either, in fact I was rather disappointed when we eventually finished it. Which is why I would encourage anyone to have a go at making this, especially if like me, you have a pre-conceived idea that it will be revolting.

 This is a James Martin recipe which I copied out from somewhere a few years ago (very, very vague credits, but credits nonetheless); I like it because of the ginger, which gives it a lovely, warm flavour. Enjoy!

Post-Christmas edit: I just thought I would let you all know that my family loved this pudding. Even my very sceptical Dad grudgingly admitted that it was “rather nice”. Not bad…

You will need (for 1×1.5l pudding):

175 g sultanas
175 g currants
70 g dried figs, chopped
50 g mixed peel
45 g glacé cherries, halved
50 g dried apricots, chopped
100 ml brandy
50 g stem ginger, chopped + 2 tbsp of their syrup
1 apple, grated
Juice + zest 1 orange
3 large eggs, beaten
125 g shredded suet
125 g fresh, white breadcrumbs
175 g light muscovado sugar
90 g self-raising flour
1/2 tsp mixed spice
Butter, for greasing

Method:

In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight.image

The following day, mix in a large bowl the ginger, syrup, apple, orange juice and zest, eggs, suet, breadcrumbs, sugar, flour and mixed spice. Mix in the soaked fruit.

Butter the pudding basin, fill with the mixture. Smooth the top and cover with a circle of greaseproof paper. Cover with a sheet of foil with a folded pleat down the centre, and secure it by tying it tightly with some string. Tie a loop of string on either side of the basin to act as handles.
image
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Stand the basin on top of an upturned saucer placed in a deep, large pan. Pour boiling water in the pan so it comes about a 1/3 of the way up. Cover and steam over a gentle heat for 5h, topping up with more water if necessary.

Cool the pudding in the pan, then remove foil and paper. Cover with cling film and store in a cool, dry place. Every so often, prick the surface with a skewer and drizzle a bit more brandy.

To reheat, steam for an hour or so.

To serve, heat up about 50 ml of brandy, pour over the pudding and light straight away with a match. Let the flames die down, then serve.

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19 Comments

Filed under Cakes, Christmas, Desserts

19 responses to “The Post I Never Thought I Would Write: Christmas Pudding

  1. I remember my mom making her puddings every year in September. I love Christmas pudding, and will buy a tinned one if I can find it here in the British shop. (I’m not going to make one for just me!)

  2. Unfortunately, right now, I live in Turkey, so I cannot get suet, they don’t sell it in the stores. I really am dying to try a christmas pudding, though. Maybe next year.

    • I have come across recipes using butter instead, but the pudding only keeps for a few days.
      You might have to make do with all these delicious Turkish pastries for now… 🙂

  3. Reading your post, I could totally pictured your wrinkled french nose in front of the pudding 😉 I have never had a Xmas pudding. It looks yummy! I’ll centainly try to make it.

  4. I just baked my first Christmas cake! Though it uses butter not suet. I’ll be posting about it when it’s finally done in a few weeks. 🙂 It’s quite the project, isn’t it?

  5. petit4chocolatier

    No nose wrinkling. Looks so delicious!!

  6. I just came over here to check out what your were cooking for Christmas and was happy to see this recipe. I might torture my American family with a Dickens Christmas themed dinner this year . . .

    • It is the first time this year that my parents are coming over to England for Christmas. I am determined to show them what a British Christmas is like; however my Dad has already made it clear that he has strong doubts about this pudding… I shall post about his reaction once he has tried it!

  7. I’m glad the Christmas pudding went down well! I hope you served it with Brandy sauce! 🙂

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