Name: Christmas Pudding
Yield: 4 servings
Ingredients: 100 g pitted prunes (remove the pit) and chopped; 125 g dried apricots (orejones); 250 g Corinth raisins; 50 g dried red cranberries; 100 g candied cherries; 50 ml cognac (DO NOT add more quantity because then it dominates too much and it becomes too strong when eating it); 150 ml orange juice (the original recipe is with Guiness beer); 2 oranges (zest of the peel); 1 lemon (zest of the peel); ground cinnamon; 1 ginger powder; 3 cloves crushed by mortar and pestle; 1 grated nutmeg; black pepper; 1 tablespoon star anise finely ground; 1 OPTIONAL: peeled and grated apple; large eggs size L; 100 g pork lard (or clarified butter); 75 g soft wheat flour; 75 g soft bread, or an ensaimada, or cookie crumbs (breadcrumbs); 50 g almond flour; 200 g muscovado sugar or red cane sugar; 75 g raw sliced almonds or chopped walnuts; Necessary utensils; metal mold for pudding; parchment paper; aluminum foil; a little butter; konjac

Christmas Pudding

A rich and sweet Christmas pudding, with a moist texture thanks to macerated dried plums and dried apricots that provide a rich and aromatic flavor.

Ingredients

Servings:

Ingredients

100 gpitted prunes (remove the pit) and chopped
125 gdried apricots (orejones)
250 gCorinth raisins
50 gdried red cranberries
100 gcandied cherries
50 mlcognac (DO NOT add more quantity because then it dominates too much and it becomes too strong when eating it)
150 mlorange juice (the original recipe is with Guiness beer)
2 oranges (zest of the peel)
1 lemon (zest of the peel)
ground cinnamon
1 ginger powder
3 cloves crushed by mortar and pestle
1 grated nutmeg
black pepper
1 tablespoonstar anise finely ground
1 OPTIONAL: peeled and grated apple
large eggs size L
100 gpork lard (or clarified butter)
75 gsoft wheat flour
75 gsoft bread, or an ensaimada, or cookie crumbs (breadcrumbs)
50 galmond flour
200 gmuscovado sugar or red cane sugar
75 graw sliced almonds or chopped walnuts
Necessary utensils
metal mold for pudding

Ingredients

parchment paper
aluminum foil
a little butter
konjac

Nutritional Information

Per Serving (Approx.)

Calories

1253 kcal

Protein

19 g

Fat

48 g

Carbohydrates

195 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

One day before making the cake

Place all the indicated ingredients for maceration in an appropriately sized bowl. Cover the bowl with plastic wrap or a suitable lid and let them rest for 24 hours. Stir the mixture occasionally, approximately every 8 hours, to ensure the flavors are evenly distributed.

The Next Day, We Make the Cake

Beat the eggs with the sugar in a large bowl until you obtain a homogeneous and frothy mixture.
Add the beaten eggs to the rest of the base dough ingredients in the same bowl. Knead everything by hand or with a spatula until well integrated.
Add the macerated fruits to the dough and continue kneading for 5-10 minutes until achieving a fine and uniform consistency.
Cut two circles of parchment paper to the size of the diameter of the mold to be used and set them aside.
Place one of the paper circles at the bottom of the mold and grease it with butter. Also, butter the sides of the mold. Reserve the other paper circle.
Pour the batter into the prepared mold and spread it out evenly.
Place the other baking paper circle over the batter to protect it during baking.
Cover the mold with another sheet of baking paper, allowing it to extend over the sides to prevent water from entering.
Place two layers of aluminum foil over the baking paper, also allowing them to extend over the sides of the mold.
Tie the aluminum foil and oven papers with a string around the mold, and trim the excess paper leaving a one-finger border below the string.
Make a few loops with the string around the mold to create two handles, which will allow us to lift it easily without burning ourselves after cooking.
Place a metal trivet or a dessert plate upside down at the bottom of a large pot, approximately 8 liters, for cooking in a bain-marie.
Place the pudding mold on top of the trivet or plate in the pot. If available, place small molding rings around it for stabilization during cooking.
Fill the pot with boiling water until it covers three-quarters of the mold. Ensure that the water does not reach the edges of the mold.
Light the heat and, when it begins to boil, reduce the flame to maintain a gentle but constant simmer.
Allow to cook in a bain-marie for 6 to 8 hours; it should be sufficiently cooked after 7 hours.
Every 30 to 45 minutes, check the water level and add more boiling water if needed. Always use water that has been preheated in a separate pot.
After the cooking time, remove the mold from the pot by holding the string handles and let it cool completely.
Once it is cold, remove the string, the aluminum foil, and parchment paper, as well as the circle of parchment paper on top. Do not unmold the cake.
Cover the mold with aluminum foil and store it in a cool, dry, and dark place until the day of consumption.

We can also leave it in the fridge

On the day of consumption, 3 hours before serving, place a circle of baking paper on top of the cake and cover it again with another layer of baking paper and aluminum foil. Tie everything together with a string, creating a handle for easier handling. Repeat the entire process as indicated for cooking it in a water bath for 1 or 2 hours, ensuring the water in the bath remains at a gentle temperature, between 80 and 90 degrees Celsius.
Once heated, carefully remove the papers to avoid steam condensation and let the cake temper at room temperature for about 20-30 minutes, until its internal temperature is more suitable for unmolding.
Carefully unmold the cake directly onto the plate where it will be presented at the table. Note: the explained procedure is theoretical, but when I did it this way, the cake slightly fell apart. It is recommended to repeat it with caution, but if in doubt, you can take the cake out of the fridge the day before so it reaches room temperature and unmolding becomes easier.

When presenting it at the table

The English warm a bit of cognac in a metal ladle, holding it directly over the gas flame for about 30 seconds until the cognac begins to slightly evaporate. Then, carefully pour the ignited cognac over the pudding, creating a flambé effect at the moment of serving it at the table. Note: Don't overdo it with the cognac, as it can become too strong. Make sure not to use more than a quarter cup to avoid an overly intense flavor.

Recommendations & Tricks

*Planning:* Begin preparing the pudding at least two weeks before Christmas to allow for proper maceration and flavor development. The English typically do this at the end of November to ensure a strong taste.
*Water Bath Cooking:* Prepare a large pot with enough water to submerge the pudding mold halfway. Keep in mind that you will need to add more hot water occasionally to maintain the correct level during the 8 hours of cooking.
*Effective Maceration:* Combine 100 g of dried prunes (pitted and chopped), 125 g of dried apricots, 250 g of currants, 50 g of dried cranberries, and 100 g of candied cherries in a bowl. Cover with brandy or rum, stir well, and let it rest in a cool, dark place for at least 24 hours.
*Constant Monitoring:* Carrying out water bath cooking requires continuous supervision to ensure that the water does not reduce too much and to maintain a constant temperature. Be sure to have a hot water bottle on hand to add as needed.
*Using the Mold:* Use a pudding mold with a tight-fitting lid or cover the mold with aluminum foil and a cloth to prevent water from entering during cooking. This will help maintain the proper texture of the pudding.