Flaming…… Orange and Cardamon Christmas Pudding….

By Simon  ,   

November 4, 2014

Taking our traditional, "handed down the generations, with family all taking a hand in the stirring of the pudding, making a wish, before its 1st steaming Christmas pudding" to a whole new level. We love the way the orange and cardamon permeate into the pudding. What a taste explosion!

  • Prep: 1 hr
  • Cook: 8 hrs
  • Yields: 1

Ingredients

150 Grams Currants

150 Grams Sultanas

150 Grams Prunes or a mixture of prune & figs

175 ml Dark sweet sherry

100 Grams Plain flour

100 Grams Breadcrumbs

150 Grams Suet

150 Grams Dark muscovado sugar

1 tsp Ground cinnamon

1/4 tsp Ground cloves

1 Medium Lemon

3 Medium Eggs

1 Large Cooking apple

2 tbsp Honey

1 Medium Orange

1 Handful Cardamon Pods

100 ml Vodka

1 Sprig Holly & berries

Heaped tbsp Cream, brandy butter/ sauce or a freshly made custard

Directions

To Steep the fruits.

The week before you give the pudding its first steaming, place the currants, sultanas and chopped prunes in a large non metallic bowl and pour over the dark, sticky sweet sherry.  Give a jolly good stir, cover with cling film and place in a cool place to infuse and plump up the fruits.  Every day when you pass the bowl give it a loving toss.

The First Steaming.

Place a large pan of water on to boil, or use a steamer ready to take your pudding bowl.  In a separate pan of simmering water with a lid, place your orange and scatter with crushed cardamon pods and simmer for 1 hour.  Butter the plastic pudding basin and the lid.  Now it's time to reveal the amazing aromas from the steeped fruits.

In a large mixing bowl, combine all the remaining pudding ingredients.  Add the stepped fruits and all the sticky juice, scrapping every last morsel of flavour into the bowl and combine thoroughly and as I shared in the excerpt, it's time for the family to get involved, all giving a stir with a large open loving heart, making a wish for the coming feast.

Remove the orange as it's now ready to plunge into the centre of the pudding, pour 1/3rd of the mixture into the buttered basin, add the whole orange then carefully emtomb in the remaining mixture.  Press it down a place the lid on.

Wrap the basin in double foil making sure it's watertight, place in the boiling water, so the water line is half way up the basins side and merrily steam for 5 hours, topping up with warm water as necessary.  Notice how the kitchen starts to give the aromas and feel of Christmas.  Once it's had its 5 hours, carefully remove the foil and store in the pudding bowl somewhere out of the way, a larder is good, until the big day.

Giving the pudding as gift, re-wrap in foil, wrap in coloured film, tie with string and attach a label with 'on the day' cooking instructions.

The Big Day.

Bring a large pan or steamer of water to the boil, with the pudding re-wrapped in double foil, steam as before for a final 3 hours.

To serve, remove the foil and lid, turn out upside down onto a warmed serving dish, place a sprig of holly on top, heat the vodka in a small pan, until hot, just before boiling, light and pour over the gleaming pudding straight to the waiting table.  Serve with all your favourite accompaniments. Merry Christmas and peace for all from all at Heart Kitchen.

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