Classic Gourmet Flaming Christmas Pudding
For this Christmas, make this decadent and zesty Classic Gourmet Flaming Christmas Pudding with brandy or rum, oranges, lemons and dried fruits!
Recipe - Coal Harbour
Classic Gourmet Flaming Christmas Pudding
Prep Time40 Minutes
Servings10
Cook Time360 Minutes
Ingredients
200g dried currants
200g sultanas
150g raisins
100g chopped dried figs
100g chopped dried apricots
100g mixed candied peel, finely chopped
Zest of 1 orange
Zest of 1 lemon
150ml brandy (plus extra for soaking)
150g unsalted butter, softened
150g dark brown sugar
4 large eggs, beaten
100g self-raising flour
100g fresh white breadcrumbs
1 tsp ground mixed spice
1 tsp ground cinnamon
½ tsp ground nutmeg
Pinch of salt
100ml brandy or rum
Directions
- Prepare the Fruit Mixture (the day before):
- In a large mixing bowl, combine the currants, sultanas, raisins, figs, apricots, mixed peel, and citrus zest. Pour over the 150ml brandy, stir well, cover with plastic wrap, and let it soak overnight, stirring occasionally to ensure the fruit absorbs the liquor evenly.
- Make the Pudding:
- The next day, grease a 1.5-liter pudding basin and line the base with a circle of parchment paper.
- In a large bowl, cream together the softened butter and dark brown sugar until fluffy. Gradually add the beaten eggs, a little at a time, beating well after each addition.
- Fold in the flour, breadcrumbs, mixed spice, cinnamon, nutmeg, and a pinch of salt. Then, stir in the soaked fruit mixture and any remaining liquid. Mix thoroughly until well combined.
- Steam the Pudding:
- Spoon the mixture into the prepared pudding basin and smooth the top. Cover with a layer of parchment paper, then a layer of foil, and tie securely with kitchen string.
- Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and steam for 6 hours, topping up the water as needed to prevent it from boiling dry.
- Once done, let the pudding cool completely before removing the parchment and foil. Store in a cool, dry place until needed, for at least a few days or up to 1 month.
- To Serve (with the Flaming Liquor):
- On Christmas Day, steam the pudding for another 2 hours before serving.
- Turn the pudding out onto a heatproof plate. Warm the 100ml of brandy or rum in a small saucepan until hot, but not boiling.
- Carefully pour the warm liquor over the pudding and, using a long match or lighter, ignite the brandy. Gently spoon the flames over the pudding until the alcohol burns off, creating a stunning flaming presentation.
- Serve:
- Optional: Slice and serve warm with brandy butter, custard, or cream.
40 minutes
Prep Time
360 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Not Available
Sun-Maid - Natural California Raisins, 500 Gram
$9.29$1.86/100g
Healthy & Happy - Royal Figs, 180 Gram
$4.99$2.77/100g
Happy & Healthy - H&H Golden Apricot, 180 Gram
$4.99$2.77/100g
Not Available
Oranges - Navel, Extra Large, 385 Gram
$2.54 avg/ea$0.66/100g
Lemons - Large, 1 Each
$0.99
Not Available
Western Family - Unsalted Creamery Butter, 454 Gram
$6.99$1.54/100g
Rogers - Demerara Brown Sugar, 1 Kilogram
$5.99$0.60/100g
Born 3 - Omega-3 Large Eggs, 12 Each
$6.89$0.57 each
Not Available
Kraft - Kraft Shake And Bake Extra Crispy, 152 Gram
$5.99$3.94/100g
Not Available
Not Available
Not Available
Windsor - Table Salt, 1 Kilogram
$2.69$0.27/100g
Not Available
Directions
- Prepare the Fruit Mixture (the day before):
- In a large mixing bowl, combine the currants, sultanas, raisins, figs, apricots, mixed peel, and citrus zest. Pour over the 150ml brandy, stir well, cover with plastic wrap, and let it soak overnight, stirring occasionally to ensure the fruit absorbs the liquor evenly.
- Make the Pudding:
- The next day, grease a 1.5-liter pudding basin and line the base with a circle of parchment paper.
- In a large bowl, cream together the softened butter and dark brown sugar until fluffy. Gradually add the beaten eggs, a little at a time, beating well after each addition.
- Fold in the flour, breadcrumbs, mixed spice, cinnamon, nutmeg, and a pinch of salt. Then, stir in the soaked fruit mixture and any remaining liquid. Mix thoroughly until well combined.
- Steam the Pudding:
- Spoon the mixture into the prepared pudding basin and smooth the top. Cover with a layer of parchment paper, then a layer of foil, and tie securely with kitchen string.
- Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and steam for 6 hours, topping up the water as needed to prevent it from boiling dry.
- Once done, let the pudding cool completely before removing the parchment and foil. Store in a cool, dry place until needed, for at least a few days or up to 1 month.
- To Serve (with the Flaming Liquor):
- On Christmas Day, steam the pudding for another 2 hours before serving.
- Turn the pudding out onto a heatproof plate. Warm the 100ml of brandy or rum in a small saucepan until hot, but not boiling.
- Carefully pour the warm liquor over the pudding and, using a long match or lighter, ignite the brandy. Gently spoon the flames over the pudding until the alcohol burns off, creating a stunning flaming presentation.
- Serve:
- Optional: Slice and serve warm with brandy butter, custard, or cream.