Why do we only eat Christmas puddings at Christmas?
This pudding can be made and eaten straight away, the flavours will develop as it sits, but it’s still really nice on its first day. Tradition is to make them in November to eat on Christmas day, but who’s got time for that these days. We love this pud so much at our house, sometimes I make it, just because. After all, winter is the best time to eat a Christmas Pudding, not in the heat of our Aussie Summer.
Steaming Christmas Puddings
The puddings photographed above were steamed off in my steamer oven, which I love. I think I could probably fit 10 x 1-litre puddings in there at once. Before this oven, I use to make them one at a time in a steamer pot over the stove. The Thermomix is a great tool for steaming but my pudding dishes are too big to fit in the Varoma or the steamer basket. Of course, you could make individual ones and use your TM Varoma.
Here’s my recipe for a 1-litre mix. Times it by as many puddings you need to make. I made 5 x 1-litre puddings.
- 35 gm glace cherries
- 70 gm dates
- 130 gm currants
- 130 gm sultanas
- 70 gm raisins
- 35 gm mixed peel
- 5 gm orange rind
- 5 ml orange juice
- ½ Granny Smith apple grated
- 15 gm Grand Marnier
- 5 - 20 g brandy
- 130 gm unsalted butter
- 60 gm caster sugar
- 10 gm soft brown sugar
- 3 whole eggs
- 65 gm soft breadcrumbs
- 95 gm plain flour
- Pinch salt
- Pinch cinnamon
- 1 tsp vanilla extract
- ½ tsp bicarbonate of soda
- Pinch mixed spice
- Pinch nutmeg
- 60 gm golden syrup
- Wash all dried fruit and drain well
- Mix together all the dried fruit with the rind, juice, Grand Marnier and brandy and grated apple and set aside best if you can leave this overnight
- Cream the butter, caster and soft brown sugar until light and fluffy
- Add in the eggs, one at a time (don’t panic if this seems to curdle it’s the number of eggs used)
- In a separate bowl mix together all the dry ingredients and breadcrumbs
- Blend the dry ingredients into the creamed butter mix till fully incorporated.
- Add this mix to the dried fruit and stir to fully combine.
- Grease a pudding basin with melted butter
- Place a round of baking paper in the bottom of the mould to prevent sticking when turning out.
- Place the mix into a 1-litre pudding basin and seal.
- In a large pot pour enough water to come halfway up the sides of the basin and cover tightly.
- Bring to a rolling boil for around 4 hours.
- This is now ready to set aside for Christmas. Best practice is that on the day, you put the pudding back on to boil for 1 to 2 hours, serve with brandy custard, brandy butter, warming spice ice-cream whatever you like really.
- But if you’re desperate for a little rest, as I’ve been known to do by the time dessert needs to be dished up, warm it whatever way you wish. It’s been cooked through and it'll be fine.
- Eaten any time of year.
Place a clean 10c coin in the bottom of your large pot, add your pudding to the steamer section, pop the lid on, then start the steaming process. When the water starts to boil you’ll hear the coin bouncing on the bottom of the pot. When you can no longer hear the coin bouncing you know the water has run out and you need to top up.