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Classic Steamed Pudding: The Ultimate Christmas Delight

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When it comes to Christmas desserts, few things capture the essence of holiday tradition as well as a classic steamed pudding. This recipe is a holiday favorite, and for good reason. With its rich blend of dried fruits, warming spices, and a hint of brandy or sherry, this dessert is a comforting and festive treat. The beauty of steamed pudding lies in its ability to develop deep, layered flavors as it steams, allowing the ingredients to meld together beautifully. The pudding is dense yet tender, with a luxurious richness that can only be described as indulgent. When served with a generous pour of homemade crème anglaise, this dessert becomes a decadent finale to any holiday meal. The moist, flavorful pudding is guaranteed to be the showstopper of your Christmas dinner, leaving your guests in awe and asking for seconds.

Ingredients

Scale
  • 2 cups sultanas: Sultanas are small, plump raisins that bring a natural sweetness to the pudding. Their soft texture and light flavor work wonderfully alongside the other dried fruits. They provide a gentle chewiness that complements the pudding’s rich, moist texture.
  • 1 cup raisins: Raisins, like sultanas, are a staple in fruitcakes and puddings. Their slightly wrinkled exterior hides a burst of sweetness inside, offering a deep, fruity flavor that’s perfect for soaking up the alcohol and spices in the recipe.
  • 1 cup chopped pitted dates: Dates add a distinct caramel-like sweetness to the pudding. Their dense, sticky texture helps create a moist base for the pudding while also imparting a natural richness that balances out the other fruits and spices.
  • 100g packet glacé cherries: Glacé cherries are a festive addition to any Christmas dessert. They add both color and sweetness, making the pudding not only delicious but visually appealing as well. Their glossy finish and sweet flavor create a nice contrast to the more robust dried fruits.
  • ½ cup currants: Currants are tiny, tart berries that add a touch of acidity to the pudding, balancing the sweetness of the other dried fruits. Their small size ensures that they spread evenly throughout the batter, providing pops of flavor in every bite.
  • ½ cup finely chopped glacé ginger: Glacé ginger introduces a lovely heat and spice to the pudding. The ginger’s zesty kick adds depth to the pudding’s flavor profile and complements the other spices, particularly the cinnamon and mixed spice.
  • ½ cup brandy, port, or sherry: The alcohol in the recipe is key to both flavor and texture. It helps to soften and plump the dried fruits, infusing them with a rich, deep flavor. The alcohol also adds an aromatic quality that enhances the spices and fruits, creating a more complex taste. Brandy provides a robust flavor, while port or sherry can offer a slightly lighter, fruity touch.
  • 250g unsalted butter, softened: Butter is the base for the pudding’s rich texture. It adds creaminess and helps bind the dry ingredients together. When creamed with sugar, it contributes to the lightness and moistness of the finished pudding.
  • 1½ cups brown sugar: Brown sugar is essential in adding sweetness to the pudding while also contributing a slight molasses flavor. This deep sweetness complements the spices and dried fruits, creating a balanced flavor profile.
  • 4 free-range eggs: Eggs act as a binder in the recipe, helping to hold the pudding together and providing moisture. They also help create a smooth, velvety texture.
  • 1 Tbsp marmalade: Marmalade adds a citrusy zing to the pudding, offering a refreshing contrast to the richness of the other ingredients. The orange flavor also works beautifully with the warming spices, adding complexity to the overall taste.
  • 1 tsp vanilla extract: Vanilla extract provides a subtle sweetness and aromatic warmth that enhances the other flavors in the pudding.
  • 1 cup plain flour: Plain flour serves as the base for the pudding’s structure. It helps to hold everything together and create a dense, rich texture.
  • 2 tsp mixed spice: Mixed spice, a blend of cinnamon, nutmeg, and cloves, is the quintessential spice mix for Christmas desserts. It adds warmth, depth, and a festive fragrance to the pudding, filling the house with a delightful aroma as it steams.
  • ½ tsp bicarbonate of soda: Bicarbonate of soda acts as a leavening agent, helping the pudding rise slightly and creating a light, fluffy texture despite the dense ingredients.
  • 2 cups fresh white breadcrumbs: Breadcrumbs are a traditional addition to steamed puddings. They absorb moisture and provide the perfect balance of density and lightness, giving the pudding its unique texture.
  • ½ cup chopped pecans: Chopped pecans add a delightful crunch and nutty richness to the pudding, offering both texture and flavor. They pair wonderfully with the fruits and spices.

Instructions

  • Prepare the Pudding Basin
    Start by lightly greasing a 7-8 cup pudding basin with a lid. Line the base with a circle of baking paper. The pudding basin will help shape the pudding and ensure it steams evenly. This also makes it easier to remove the pudding once it’s cooked.

  • Soak the Dried Fruits
    In a large bowl, combine the sultanas, raisins, dates, glacé cherries, currants, and chopped glacé ginger. Add the brandy, port, or sherry, and stir to coat the fruits in the liquid. Cover the bowl and set it aside to soak overnight. This step is crucial because it allows the dried fruits to absorb the alcohol, making them plump and juicy. The longer the fruits soak, the more flavorful the pudding will be.

  • Cream the Butter and Sugar
    The next day, beat the softened butter and brown sugar together in a large bowl using an electric mixer. Beat until the mixture becomes pale and creamy. This process helps incorporate air into the batter, which is essential for creating a light and tender pudding.

  • Add the Eggs and Flavors
    Once the butter and sugar are creamed, add the eggs one at a time, beating well after each addition. After all the eggs are incorporated, mix in the marmalade and vanilla extract. These ingredients add sweetness and a citrusy kick that perfectly complements the other flavors.

  • Combine the Dry Ingredients
    In a separate bowl, sift the plain flour, mixed spice, and bicarbonate of soda. Sifting the dry ingredients helps prevent lumps and ensures even distribution of the spices and leavening agents. Gently fold the dry ingredients into the creamed butter mixture until just combined.

  • Add the Soaked Fruits and Breadcrumbs
    Next, fold in the soaked fruits, breadcrumbs, and chopped pecans. Make sure the mixture is well combined, with the fruit evenly distributed throughout the batter. The breadcrumbs will help absorb the moisture from the fruits, creating the perfect texture for the pudding.

  • Steam the Pudding
    Spoon the batter into the prepared pudding basin, making sure it is packed down firmly but not overly tight. Secure the lid in place. If your pudding basin doesn’t have a lid, cover the mixture with pleated baking paper and foil, and secure it with string. Place the basin in a large saucepan and fill the pan with enough water to come halfway up the side of the basin. Cover the saucepan with a lid and simmer the pudding on low heat for 5-6 hours, making sure to check the water level periodically, adding more if necessary.

  • Check the Pudding for Doneness
    After 5-6 hours, the pudding should be firm to the touch and a skewer inserted into the center should come out clean. If not, continue steaming for another 30 minutes and check again.

  • Cool and Store
    Once the pudding is cooked, remove it from the pan and let it cool slightly. If you’re not serving the pudding immediately, store it in a cool, dry place, allowing the flavors to develop further. You can reheat the pudding by steaming it again for about 2 hours before serving.

  • Serve with Crème Anglaise
    When you’re ready to serve, turn the pudding out onto a plate and pour over a generous helping of crème anglaise or your favorite custard. The rich, creamy custard contrasts beautifully with the dense, flavorful pudding, creating a delightful dessert experience.

Notes

  • Alcohol-Free Version: If you prefer a non-alcoholic pudding, simply substitute the brandy or port with apple juice, orange juice, or tea. The fruity flavors will still enhance the pudding without the need for alcohol.
  • Fruit Variations: Feel free to customize the dried fruits in your pudding. Swap out the sultanas or raisins for dried apricots, cranberries, or dried figs. Each fruit will bring its own unique flavor to the pudding.
  • Nuts: Pecans are a great choice, but you can also experiment with other nuts like walnuts, hazelnuts, or almonds.
  • Gluten-Free: To make this recipe gluten-free, simply substitute the plain flour with a gluten-free flour blend. Make sure to check the breadcrumbs to ensure they are also gluten-free.

Find it online: https://susanrecipes.com/classic-steamed-pudding-the-ultimate-christmas-delight/