A Holiday Tradition: Christmas Pudding

During the holidays, it’s always interesting to hear about different holiday celebrations and traditional foods from around the world. A traditional dish I enjoy making each year is Christmas pudding, also known as figgy pudding and plum pudding.

Christmas pudding has a long history, originating in England during the 14th century as a fermented porridge made with hulled wheat, boiled in milk, seasoned with cinnamon and colored with saffron. During the early 15th century, plum pudding recipes were heavy on meat and root vegetables; after the 16th century, they shifted from savory to sweet as dried fruits became more available. It was in the Victorian era that Christmas pudding evolved to today’s best-known recipe, as families throughout England began to celebrate the last Sunday before Advent as “Stir-up Sunday.” Family members take turns stirring up the Christmas pudding and making a wish, then the pudding is wrapped and boiled and set aside to mature until Christmas Day.

Christmas pudding is a perfect finish to a festive meal, whether you’re in the UK or elsewhere. I’m sharing one of my favorite recipes from UK Food Innovation Director, Sodexo Live!, Chef Ben Dutson, whose recipe features orange, lemon, apple and cranberry flavors. Ben’s recipe yields two puddings, so you can enjoy one on Christmas Day and one on New Year’s Day!

Happy Holidays!?#sodexo #loveoffood #chef

Lloyd Mann Ben Dutson

?Christmas Pudding Recipe

Yield:?Two 1-litre puddings?

Be sure to leave time to prepare the recipe before Christmas as this method requires soaking, steaming and cooling time. This pudding recipe is vegetarian-friendly.?

Ingredients

• 1 orange
• 1 unwaxed lemon
• 100g prunes
• 1 eating apple
• 75g self-rising flour
• ? tsp sea salt
• 2 tsp mixed spice
• 1 tsp ground nutmeg
• ? tsp ground cloves
• 175g unsalted butter, plus more for the pudding bowls
• 200g sultanas (gold raisins)
• 200g raisins
• 100g currants
• 75g mixed peel
• 50g dried cranberries
• 100ml each stout and brandy
• 200g dark muscovado sugar
• 25g black treacle
• 3 eggs, lightly beaten
• 75g fresh breadcrumbs

Equipment

• Zester and juicer
• Box grater and sieve
• Two 1-litre ceramic pudding bowls (or plastic bowls with lids)

Preparation

• Zest and juice the orange and zest the lemon.
• Chop the prunes and apple.
• Sift the flour, salt and spices together.
• Butter two 1-litre pudding bowls.

Method

1. Soak the dried fruit, peel, cranberries, apple and zests in the orange juice with the stout and brandy. Add the sugar and treacle, then leave it overnight to soak.
2. Once the fruit has been soaked, stir in the eggs and fold in the breadcrumbs.
3. Melt the butter in a pan and add it to the mixture, then gently fold in the flour.
4. Divide between the bowls. Cut circles of baking parchment larger than the tops of the bowls, fold the parchment over the lips of the bowl and secure it in place with string. If you’re using plastic bowls, cover them with the lids.?You want the basin to be watertight.?
5. Steam in low heat for 6 hours either in a pan of boiling water (halfway up the bowl) or in the top of a lidded steamer, keeping an eye on the water level so that it doesn’t run dry, then remove and cool.
6. Keep them in the bowls, cover with fresh parchment paper and retie with string and store them until Christmas Day in a cool spot.
7. On the day you will serve the pudding, rewrap the bowl with foil and steam for 2 hours to heat through properly.
8. To serve, remove the pudding from the steamer, take off the lid, put a plate on top, and turn it upside down.
9. Serve with brandy custard, double cream or ice cream, depending on your taste.?Enjoy!