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.
baked
dessert
Ingredients
Servings
12
Measurement units

Maceration

  • 100 grspitted prunes (remove the pit) and chopped
  • 125 grsdried apricots (orejones)
  • 250 grsCorinth raisins
  • 50 grsdried red cranberries
  • 100 grscandied cherries
  • 50 mlkonjac
  • 150 mlorange juice (the original recipe is with Guiness beer)
  • 2 oranges (zest of the peel)
  • 1 lemon (zest of the peel)
  • 1 culleradetaground cinnamon
  • ½ dessertspoon ground ginger
  • 3 cloves crushed by mortar and pestle
  • ½ grated nutmeg
  • black pepper
  • 1 culleradastar anise finely ground
  • 1 OPTIONAL: peeled and grated apple

Base batter

  • 2 large eggs (about 140 g)
  • 100 grspork lard (or clarified butter)
  • 75 grssoft wheat flour
  • 75 grssoft bread, or an ensaimada, or cookie crumbs (breadcrumbs)
  • 50 grsalmond flour
  • 200 grsmuscovado or dark cane sugar
  • 75 grsraw sliced almonds or chopped walnuts
Nutritional Information

Per serving

Calculated for 12 servings

Calories
351 kcal
Protein
5.9 g
Fat
14.8 g
Carbohydrates
53.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

One day before making the cake

  1. 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

The Next Day, We Make the Cake
  1. Beat the eggs with the sugar in a large bowl until you obtain a homogeneous and frothy mixture.
  2. 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.
  3. Add the macerated fruits to the dough and continue kneading for 5-10 minutes until achieving a fine and uniform consistency.
  4. Cut two circles of parchment paper to the size of the diameter of the mold to be used and set them aside.
  5. 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.
  6. Pour the batter into the prepared mold and spread it out evenly.
  7. Place the other baking paper circle over the batter to protect it during baking.
  8. Cover the mold with another sheet of baking paper, allowing it to extend over the sides to prevent water from entering.
  9. Place two layers of aluminum foil over the baking paper, also allowing them to extend over the sides of the mold.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Light the heat and, when it begins to boil, reduce the flame to maintain a gentle but constant simmer.
  16. Allow to cook in a bain-marie for 6 to 8 hours; it should be sufficiently cooked after 7 hours.
  17. 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.
  18. After the cooking time, remove the mold from the pot by holding the string handles and let it cool completely.
  19. 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.
  20. 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

  1. 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.
  2. 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.
  3. Carefully unmold the cake directly onto the serving plate. This procedure can make it fall apart slightly; if in doubt, remove it from the refrigerator the day before so that it reaches room temperature and is easier to unmold.

When presenting it at the table

  1. 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
  • Make it several days before serving; it can be prepared 10 days ahead with good results.
  • It cooks in a bain-marie for 8 hours; allow about 9 hours in total and stay in the kitchen to top up the water.
Original recipe
View or download the original PDF document.
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    Christmas Pudding | The Catalan Table