Imagine a dessert so rich with history and flavor that it transports you straight to a cozy British Christmas celebration! This Old Fashioned Christmas Pudding, infused with robust stout beer, is not just a dessert—it's a culinary tradition that has warmed hearts for generations. Packed with dried fruits, warming spices, and a secret ingredient that adds depth and complexity, this pudding is about to become the star of your holiday table. Get ready to impress your guests with a show-stopping dessert that combines centuries-old technique with irresistible taste!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 1 cup stout beer
- 1 cup breadcrumbs
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup mixed candied peel
- 1/2 cup suet
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 tablespoon baking powder
Instructions
- Prepare a large mixing bowl and combine all dry ingredients: breadcrumbs, brown sugar, raisins, currants, mixed candied peel, ground cinnamon, ground nutmeg, salt, and baking powder. Mix thoroughly to ensure even distribution.
- In a separate bowl, whisk the eggs until well beaten. Gradually add the stout beer and suet, mixing continuously to create a smooth, consistent liquid mixture.
- Pour the wet ingredients into the dry ingredient mixture, stirring carefully to create a dense, moist pudding batter. The consistency should be thick and slightly sticky.
- Generously grease a 2-quart pudding mold or a deep ceramic basin with butter. Ensure all interior surfaces are well-coated to prevent sticking.
- Transfer the pudding mixture into the prepared mold, pressing down gently to remove any air pockets. Leave about 1 inch of space at the top for expansion during cooking.
- Cover the pudding mold tightly with a layer of parchment paper, then a layer of aluminum foil. Secure the covering with kitchen twine to create a watertight seal.
- Prepare a large pot with a steamer insert. Fill the pot with enough water to come halfway up the sides of the pudding mold when placed inside.
- Place the covered pudding mold into the steamer, ensuring it sits securely. Cover the pot and steam on medium-low heat for 2 hours, replenishing water levels as needed.
- After 2 hours, carefully remove the pudding from the steamer. Allow it to cool for 10-15 minutes before removing the covering.
- Invert the pudding onto a serving plate. If desired, traditionally serve with a brandy or rum sauce, and optionally flame the pudding with heated brandy for a dramatic presentation.
- The pudding can be stored in a cool, dark place for several weeks, and will develop richer flavors over time. Reheat by steaming for 1 hour before serving.
Tips
- Use fresh, high-quality ingredients, especially the stout beer—a rich, dark beer will enhance the pudding's depth of flavor.
- Make sure to mix dry and wet ingredients thoroughly to ensure even distribution of fruits and spices.
- When greasing the pudding mold, use extra butter and consider dusting with breadcrumbs for easier removal.
- The key to a perfect pudding is low, slow steaming—don't rush the cooking process.
- For an authentic touch, prepare the pudding weeks in advance. The flavors will develop and intensify over time.
- When storing, wrap the pudding tightly in parchment and aluminum foil to preserve moisture and flavor.
- For a dramatic serving, consider the traditional flambé method with heated brandy—it creates an unforgettable tableside presentation!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 60mg
