This Christmas pudding is spectacular and delicious Theres no sugar added and no spices either its perfect as is Serve warm with vanilla ice cream heavy cream or crème anglaise
Prep Time
5 hrs
Dificult
Medium
Servings
8
Ingredients
Instructions
Select a heat-proof bowl of any size or shape and generously grease with butter.
Combine dates
apricots
currants
raisins
cranberries
ginger
whiskey
orange zest
and orange juice in a mixing bowl. Toss thoroughly to combine.
Pour in melted butter and stir until everything is evenly coated. Mix in egg
heavy cream
and buttermilk. Add salt
pecans
bread crumbs
and flour and mix until batter is very thick and sticky.
Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl
then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil
then tie a piece of string around and secure tightly.
Pudding can be cooked immediately if need be
but better if left to rest in the refrigerator
8 hours to overnight.
Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
Place over high heat
cover
and bring to a boil. As soon as it boils
reduce heat to medium and steam
covered
for 4 hours
checking every hour to see if you need to add more water.
Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string
take off the foil
remove the plastic wrap
and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
Brush maple syrup over top. Cut and serve immediately.
Chef John
