Christmas Plum Pudding
Submitted by joshn69
A buttery, breadcrumb-based Christmas plum pudding rich with two kinds of raisins, currants, bitter orange marmalade, and warm spice. Steamed, aged, then flamed at the table and served with silky zabaione.
YIELD
18 servingsPREP
30 minCOOK
6 hrsREADY
8 hrsFew desserts make an entrance like a flaming Christmas pudding carried to the table, and this one is a beauty. It skips the traditional suet in favor of melted butter and plenty of soft white breadcrumbs, which keep the pudding moist and rich without the heaviness.
The crumbs get tossed with two kinds of raisins, currants, sugar, and a warm blend of mace, cinnamon, and nutmeg, then bound with eggs, a dash of almond, and bitter orange marmalade that adds both moisture and a bright citrus edge. Packed into a mold, it steams for six long hours until it turns deep walnut-brown and firm.
Like all great puddings, it rewards patience: cool it and let it age, then re-steam before serving. Unmold, crown with holly, pour over warmed rum or bourbon, set it alight, and serve with silky zabaione.
Chef Tips
- Make it well ahead and age it in a cool place; the long rest deepens and mellows the flavors.
- Keep the water at a steady simmer through the 6-hour steam, topping it up so it never boils dry.
- The pudding is done when it is dark walnut-brown and firm to the touch.
- To flame it, warm the rum or bourbon gently first, pour it over, and light it just before serving; cold spirits won’t catch.
Variations
- Serve with hard sauce or brandy butter alongside the zabaione.
- Stir in chopped candied peel, glace cherries, or toasted walnuts.
- Use brandy instead of rum for both flavoring and flaming.
Ingredients
Directions
Toss the crumbs in a large mixing bowl along with the two types of raisins, currants, sugar and spices.
Then toss with the melted butter and all remaining ingredients except for the holly, rum/bourbon and zabaione.
Taste for seasoning and add more if needed.
Pack mixture into the container and cover with round of wax paper and lid.
Set the continer on steaming device and add enough water to come up ⅓ up the sides of puding container.
Cover kettle tightly bring to a simmer and let steam for 6 hours, checking water level now and then.
Pudding is done when dark walnut brown in color and fairly firm to touch.
Let pudding cool and then store in a wine cellar or the fridge.
At least two hours before serving resteam the pudding.
Unmold onto a hot flameproof serving platter and decorate with the holly.
Bring to table along with the warmed booze and pour booze around pudding.
Ignite and let flame. Serve with the zabaione
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