Christmas Pudding is the rich culmination of a long tradition of “plum puddings” which can be traced back to the early 15th century. Like early mince pies, the puddings contained meat of which a token remains in the use of suet. The name “plum” referred to prune, but it soon came to mean any dried fruit. This rich dish was served on feast days such as All Saint’s Day, Christmas and New Year’s Day.
The Christmas Pudding tradition as known today has been established since the 19th century. The pudding is traditionally served with rum or brandy butter, topped with a sprig of holly and set alight with rum or another spirit and popular in clubs all over India. We offer you here a pressure cooker variation of the classic recipe, which keeps well and can be served throughout the year. (If wished you can reduce or substitute some of the candied fruit).
Flour – 110 g
Breadcrumbs – 50 g
Mixed Spice – 1 tsp
Cinnamon – 1 level tsp
Nutmeg – 1 level tsp
Shredded suet or melted butter – 110 g
Brown Sugar – 110 g
Grated Apple – 110 g
Carrot – 1 small, grated
Mixed candied peel – 110 g
Eggs – 2
Currants – 110 g
Raisins – 225 g
Sultanas – 110 g
Prunes or dried apricots (chopped) – 50 g
Blanched Almonds (chopped) – 110 g
Grated rind and juice of 1 lemon
Grated rind of half an orange
Golden syrup or black treacle – 1 tbl sp
Ale, beer, stout or milk – 142 ml
EASY STEP-BY-STEP METHOD
1. Mix all ingredients together and leave overnight.
2. Place in one large or two small greased pudding basins and cover tightly with foil or greaseproof paper
3. Place on pressure cooker rack and pour in boiling water to come up to the sides of the basin
4. Close the pressure cooker without the weight and steam rapidly for 30 minutes. Now place the weight and build up the pressure. After one whistle, lower the heat and cook for 1-1/2 to 2 hours.
5. Allow the pressure to reduce. Remove the pudding basin from the cooker. Remove foil and allow to cool. Invert the pudding onto a serving plate and serve with Brandy or Rum Butter
BRANDY OR RUM BUTTER
Unsalted butter – 100 g
Icing sugar, sieved – 150 g
Brandy or rum – 4 to 8 dessert spoons
Cream the butter until white. Gradually add the sugar and brandy or rum. Leave in the fridge to harden. Remove from fridge and allow to soften slightly before serving, piped or piled into a dish.
From the Sommelier India archives