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Restaurants›Slug & Lettuce - Wolverhampton›Christmas Pudding Recipe

Christmas Pudding Recipe

Name: Slug & Lettuce - Wolverhamptons CHRISTMAS PUDDING Recipe
Cook time: 5 h
Total time: 5 h
Yield: 8 servings
Cuisine: British
Ingredients: 3 cups stale breadcrumbs (or finely chopped dried fruitcake); 0.75 cups all-purpose flour; 1 cups fresh breadcrumbs (from day-old white bread), lightly packed; 0.75 cups dark brown sugar, packed; 0.5 cups suet or chilled grated unsalted butter; 2 cups mixed dried fruit (raisins, sultanas, currants); 0.25 cups candied peel, finely chopped; 0.25 cups glazed cherries, chopped; 0.25 cups blanched almonds, chopped; 2 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp ground allspice; 1 tbsp orange zest (finely grated); 1 tbsp lemon zest (finely grated); 0.5 cups fresh orange juice; 0.25 cups dark rum (or brandy); 2 tbsp treacle or molasses (or blackstrap molasses); 2 pieces eggs, lightly beaten; 0.5 cups cold strong brewed black tea (or stout), cooled; 0.25 tsp salt; 1 cups heavy (double) cream; 2 tbsp icing (confectioners') sugar; 0.5 tsp vanilla extract; 0.25 cups amaretto liqueur (for syrup); 0.25 cups granulated sugar (for syrup); 2 tbsp water (for syrup); 0.25 cups extra warmed brandy (for flaming, optional); 1 tsp edible gold glitter (luster dust or edible gold flakes); 1 tbs butter or oil (for greasing mold); 1 tsp flour (for dusting mold)

Inspired by Slug & Lettuce - Wolverhampton

Time5h

Serves8

With whipped cream, amaretto syrup and gold glitter.

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Ingredients

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Pudding

3 cups stale breadcrumbs (or finely chopped dried fruitcake)

3/4 cups 00 bread flour

1 cups fresh breadcrumbs (from day-old white bread), lightly packed

3/4 cups dark brown sugar, packed

1/2 cups suet or chilled grated unsalted butter

2 cups mixed dried fruit (raisins, sultanas, currants)

1/4 cups candied peel, finely chopped

1/4 cups glazed cherries, chopped

1/4 cups blanched almonds, chopped

2 tsp Ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1 tbsp orange zest (finely grated)

1 tbsp lemon zest (finely grated)

1/2 cups fresh orange juice

1/4 cups dark rum (or brandy)

2 tbsp treacle or molasses (or blackstrap molasses)

2 pieces eggs, lightly beaten

1/2 cups cold strong brewed black tea (or stout), cooled

1/4 tsp Celtic sea salt

Whipped cream & Amaretto syrup

1 cups heavy (double) cream

2 tbsp icing (confectioners') sugar

1/2 tsp Watkins vanilla extract

1/4 cups amaretto liqueur (for syrup)

1/4 cups granulated sugar (for syrup)

2 tbsp water (for syrup)

Finishing

1/4 cups extra warmed brandy (for flaming, optional)

1 tsp edible gold glitter (luster dust or edible gold flakes)

1 tbs butter or oil (for greasing mold)

1 tsp flour (for dusting mold)

Method

Pudding

Prepare the mold

Choose a 1.2–1.5 liter (4–6 cup) pudding basin or heatproof bowl. Grease thoroughly with butter or oil and dust lightly with flour, tapping out excess.

Soak fruit (optional overnight)

If time allows, combine the mixed dried fruit, candied peel, cherries and dark rum (or brandy) in a bowl, cover and leave to macerate at room temperature or in the fridge for several hours or overnight to plump the fruit and develop flavor. If short on time, proceed immediately.

Combine dry ingredients

In a large mixing bowl, whisk together stale breadcrumbs, fresh breadcrumbs, all-purpose flour, brown sugar, suet (or grated chilled butter), chopped almonds, ground cinnamon, nutmeg, allspice and salt until evenly distributed.

Add fruit and zests

Fold the soaked (or dry) mixed fruit, candied peel and chopped cherries into the dry mixture. Stir in orange and lemon zest so the citrus oils are evenly distributed.

Wet ingredients

In a separate bowl, whisk together the beaten eggs, orange juice, treacle (or molasses), cooled tea (or stout) and the rum/brandy used for soaking (if any). Pour the wet mix into the dry mixture and fold thoroughly until evenly combined — the mixture should be moist but not soup-like. Add a little extra tea or juice (1–2 tbsp) if too dry, or a touch more breadcrumbs if too wet.

Fill and level

Spoon the pudding mixture into the prepared basin, pressing down lightly to eliminate large air pockets. Fill to about 1 cm (1/2 inch) below the rim to allow expansion. Smooth the surface and cover with a sheet of parchment or wax paper cut to fit, then a double layer of aluminum foil, pleating the foil in the center to allow for expansion; secure tightly with kitchen string.

Steam

Place a trivet or an inverted heatproof saucer in a large deep saucepan. Add enough simmering water to come halfway up the outside of the pudding basin. Put the covered basin on the trivet, bring the water to a gentle simmer, cover the saucepan with a lid and steam gently for 4 hours, topping up the water as needed to maintain level. For an oven method, bake the covered basin in a water bath at 160°C (320°F) for about 4 hours.

Rest and store

When cooked, remove the basin carefully and allow to cool slightly. Replace the covering with fresh parchment and foil and store in a cool place for at least a day to mature; reheat by steaming for 1–2 hours before serving. Pudding can be made weeks ahead and keeps well, improving in flavor.

Whipped cream & Amaretto syrup

Make amaretto syrup

Combine granulated sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle simmer. Cook 2–3 minutes until slightly syrupy, then remove from heat and stir in the amaretto. Allow to cool slightly. Reserve some syrup warm for glazing and a little cooled syrup to serve with the pudding.

Whip the cream

Chill a mixing bowl and beaters if possible. Pour the heavy cream into the bowl, add icing sugar and vanilla, and whisk to soft peaks for a light, billowy whipped cream. Taste and add a teaspoon or two of amaretto if you want the cream flavored (optional). Keep chilled until ready to serve.

Finishing

Turn out and reheat

To serve, remove any string and foil from the basin, run a thin knife around the edge to loosen, and invert onto a warmed serving plate. To reheat if the pudding is cold, cover loosely with foil and steam for 1–2 hours or warm in a water bath in a 160°C (320°F) oven for 1–1.5 hours until heated through.

Glaze with amaretto syrup

Brush the top of the warm pudding with the warm amaretto syrup so it soaks in and gives a glossy finish. Reserve some syrup to pour at the table if desired.

Optional flambé

For a dramatic presentation, warm 1/4 cup brandy gently (do not boil), pour over the pudding, light carefully with a long match or lighter and allow the flame to burn off the alcohol (stand back and keep a lid handy to extinguish). Exercise caution with flambéing.

Plate and serve

Spoon or pipe a generous dollop of whipped cream beside or on top of the pudding. Drizzle additional amaretto syrup over the cream and pudding. Sprinkle a light dusting of edible gold glitter or gold flakes over the cream and top of the pudding for festive sparkle. Serve immediately.