Try This Delicious Christmas Pudding Recipe.

The holiday season is synonymous with indulgent feasts and decadent desserts, and what better way to cap off a festive meal than with a rich and flavorful Christmas pudding? This article will explore a delectable recipe from the culinary maven Nigella Lawson. 

Her "Ultimate Christmas Pudding" promises to be a showstopper, boasting luxurious ingredients and a preparation method that transforms a traditional dish into a mouthwatering masterpiece.

Tidbits About Christmas Pudding

Image Source: Christinacucina.com


Before we dive into the specifics of Nigella's recipe, let's explore some exciting tidbits about Christmas pudding. Traditionally enjoyed during the holiday season, Christmas pudding is a steamed or boiled dessert laden with dried fruits, spices, and, often, a generous splash of spirits. In this case, Nigella's recipe takes a unique twist by incorporating Pedro Ximénez sherry, infusing the pudding with notes of liquorice, fig, and treacle.

If you're accustomed to thinking of Christmas pudding as heavy and dry, think again. According to Nigella, her version defies expectations, with moist and sticky fruit melding into a mysteriously light and meltingly delightful pudding. The recipe, featured in her 2008 book "Nigella Christmas," has earned the title of the "Queen of Christmas puddings."

Ingredients

Here's what you'll need to recreate Nigella's Ultimate Christmas Pudding:

• 150 grams currants

• 150 grams sultanas

• 150 grams of roughly chopped prunes

• 175 millilitres Pedro Ximénez sherry

• 100 grams plain flour

• 125 grams of fresh breadcrumbs

• 150 grams suet

• 150 grams dark brown muscovado sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 1 teaspoon baking powder

• Grated zest of 1 unwaxed lemon

• 3 large eggs

• 1 medium cooking apple (peeled and grated)

• 2 tablespoons honey

• 125 millilitres vodka (for flaming the pudding)
   

Recipe

Preparation of Dried Fruits: Combine currants, sultanas, and prunes with Pedro Ximénez, letting them steep overnight or up to a week.

Basin Prep: Butter a heatproof plastic pudding basin, including the lid. Ensure it is watertight for the steaming process.

Mixing the Pudding: Combine all dry ingredients except vodka in a large bowl. Add steeped fruits, ensuring to scrape in every drop of liquor. Fold in coins or charms if desired.

Steaming: Press the mixture into the prepared basin, cover with the lid, and wrap with foil. Steam for 5 hours, checking water levels periodically.

Resting Period: Unwrap the pudding and let it rest until Christmas Day.

Christmas Day Steaming: Re-wrap the pudding and steam for 3 hours.

Flambé: Just before serving, heat vodka, ignite it (with caution), and pour the flaming vodka over the pudding.

Serving: Unmold the pudding onto a plate, garnish with a holly sprig, and serve with Eggnog Cream.

Freezing & Thawing

Nigella's recipe offers the convenience of making the Christmas pudding well in advance. You can make it up to six weeks ahead and store it in a cool, dark place. Alternatively, freeze it for up to a year. Thaw overnight at room temperature before proceeding with the Christmas Day cooking instructions.

If you opt for reheating in a microwave, be cautious about any metal charms. Follow the provided microwave instructions to ensure a piping hot and delicious pudding.

Enjoy!

As you savour this decadent Christmas pudding, envision a table adorned with festive decorations and the warmth of holiday cheer. Whether shared with family or gifted to friends, Nigella's Ultimate Christmas Pudding is not just a dessert; it's a culinary celebration that captures the season's essence. May your holidays be filled with joy, laughter, and the delightful aroma of this sensational pudding that deserves the title Queen of Christmas Desserts!


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