British Christmas Pudding

I was first introduced to Christmas Pudding when we were in the UK. Usually a fan of Christmas Fruit Cake, I immediately took a liking to the dessert. Three years after moving back to India, I couldn't help craving for it again and decided to Google up the recipe for Christmas 2020. Here is my version, adapted from the recipes I found on BBC Food and The Spruce Eats.

Ingredients:

Dry Fruit Mix:

150g currants, chopped, seeds removed
100g raisins, chopped
100g sultanas, chopped
100g prunes, chopped
50g dried dates, finely chopped
25g candied orange peels, finely chopped
1 tsp candied ginger, finely chopped
1 granny smith apple, finely diced
1 cup dark brown sugar
1/4 cup rum/brandy
2 tbsp orange juice
1 tbsp lemon juice

Other Ingredients:

100g walnuts, chopped
100g almonds, blanched and chopped
100g almonds, ground
100g glace cherries, chopped
100g white breadcrumbs
100g butter (at room temperature)
50g flour
3 large eggs

1 tbsp rum
1/2 tsp freshly grated nutmeg
1 tsp cinnamon powder
2 tsp mixed spice

3 tbsp rum/brandy (for soaking)

3 tbsp rum/brandy (for flaming)

Method:

Mix all the ingredients for the dry fruit mix and leave them to marinate in the fridge overnight or for a couple of days.

Mix the walnuts, almonds, cherries, breadcrumbs, flour, and spices in a large mixing bowl.

Add the butter, eggs, and the dry fruit mix, along with all the soaking liquid from the dry fruit mix. Add 1-2 tbsp of rum and stir the mixture till combined.

(Traditionally, every family member takes a turn stirring the mixture and makes a wish!)

Cover in cling film and keep aside in a cool place (in Nagercoil, this is the fridge 😜) for 24 hours.

Grease a pudding basin or any round bottomed dish generously with butter.

Transfer the pudding mix into the basin, pressing it down with every spoonful so that it is packed tight.

Cover with a layer of parchment, followed by a layer of tin foil, and secure the foil around the edge of the pudding basin by tying it with a piece of string.

Steam the pudding in a saucepan containing simmering water for 7-8 hours (Frequently check the water level to ensure the water doesn't boil dry).

Remove the pudding and allow it to cool completely. The cooked pudding will be dark brown in color.

Remove the foil and parchment paper, poke a few holes into the pudding, and pour some rum to allow it to soak.

Cover with foil again, and allow the pudding to rest in a cool dry place until Christmas day.

Reheat the pudding by steaming it again for about an hour.

Once heated, remove the foil and turn it out onto a plate.

To flame the pudding, heat some rum over a flame by placing it in a metal ladle. When you see the vapors rising, light the rum on fire with a lighter or candle.

Pour the flaming rum over the Christmas Pudding. This is the part I love the most!

The pudding is ready to serve when the flame goes out (usually in a couple of seconds).

Serve with custard, brandy butter or brandy sauce.