Christmas Pudding with Raisins
Baking and Desserts • British
Description
It is believed that the classic version of Christmas pudding—a mixture of breadcrumbs, fat, dried fruits, brandy, dark beer, and spices—was popularized by Queen Victoria. However, the origins of its recipe remain somewhat unclear. According to one theory, the dish originated from an ancient preservation method for meat on ships: the meat was layered with plums, coated with fat, and preserved in that form. Eventually, the meat was removed from the recipe, plums were replaced with raisins and candied fruits, but the name 'plum pudding' stuck with this Christmas treat. Making pudding properly takes 7 hours for all the ingredients to meld together in a water bath, but it can last nearly indefinitely. During the holiday, the English not only eat puddings but also exchange them as gifts, wrapped in the cloth used to steep the pudding, which absorbs all the festive aromas.
Ingredients
- Raisins 10 oz
- Brandy 15 fl oz
- Dried Turkey 0 oz
- Butter 0 oz
- Almond 5 oz
- Muscovado Sugar 0 oz
- Wheat Flour 3 spoons
- Breadcrumbs 10 oz
- Unsweetened shredded coconut 0 oz
- Light Molasses ½ spoons
- Carrot 2 pieces
- Citrus Zest Mix ½ spoons
- Orange zest ¼ spoons
- Ground Cinnamon a pinch
- Ground Nutmeg a pinch
- Chicken Egg 1 piece
- Freshly squeezed orange juice 2 spoons
- Dark Ale 0 fl oz
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Soak the raisins in brandy for one hour. Drain and reserve about a third of a cup of the brandy. Preheat the oven to 445°F.
Step 2
Chop the dried fruits and mix them with 50 grams of butter, breadcrumbs, all the flour, sugar, shredded coconut, grated carrots, zest, and nutmeg. In a separate bowl, mix the eggs with the molasses, then add the beer, juices, and brandy. Incorporate the fruit mixture and raisins, and stir well. Grease two identical 500 ml molds with butter and fill them with the batter. Cover with foil, securing the edges. Pour boiling water into a deep baking tray and place the molds in the water so that they are covered to a third of their height. Cover the tray with a suitable lid and bake for about 4.5 hours, adding more water to the tray as needed. Remove the molds and let them cool.
Step 3
Leave in a cool, dark place for at least a day.
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