Michel Roux Jr.'s Christmas Pudding Recipe


Nutrition

Cal/Serving: 646
Daily Value: 32%
Servings: 16

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat31g47%
Saturated13g67%
Trans0g0%
Carbs86g29%
Fiber5g22%
Sugars57g0%
Protein10g20%
Cholesterol86mg29%
Sodium144mg6%
Calcium127mg13%
Magnesium65mg16%
Potassium635mg18%
Iron3mg17%
Zinc1mg8%
Vitamin A783IU16%
Vitamin C8mg14%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg20%
Niacin (B3)2mg11%
Vitamin B60mg10%
Folic Acid (B9)40µg10%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E4mg19%
Vitamin K4µg5%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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It is difficult to make Christmas pudding in small batches – it just doesn’t seem right – so make plenty and give extras away as presents. This recipe makes enough for two large basins but you can make whatever size you want. Only the cooking times will vary. I usually make the puddings in September and store it in a dark cool place or in the fridge until Christmas. They can, however, be kept for a year if refrigerated."

The flavours of Matusalem Sherry are so intense it is almost like drinking Christmas pudding – not a wine for glugging. Surprisingly, Port is a good match for the pudding and you can carry on drinking it with the Stilton afterwards “à l’Anglaise”. But at home we usually have Sauternes – à la Française!

INGREDIENTS

  • 500 grams raisins
  • 300 grams sultans
  • 300 grams currants
  • 190 grams whole blanched almonds
  • 375 grams suet juice and zest of 1 orange and 1 lemon
  • 1 medium carrot peeled and grated
  • 200 grams breadcrumbs (white bread and brioche)
  • 375 grams soft light brown sugar
  • 6 whole eggs
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 2 teaspoons mixed spices
  • 125 grams candied peel, chopped
  • 125 grams glacé cherries
  • 330 milliliters Guinness
  • 60 milliliters brandy
  • 200 grams plain flour

DIRECTIONS

Put all the ingredient in a very big mixing bowl – or even the kitchen sink! Mix well, then cover and refrigerate for at least 24hours – if you don’t have space in the fridge, just leave in a cool place. Fill the pudding basins up to 2cm below the rim. Cover with greaseproof paper, then a cloth and tie tightly with a string. Place in a double boiler or steamer and cover. Bring to a simmer and cook for 1 hour, topping up with boiling water when necessary. Transfer to a bain-marie or a shallow pan filled with water and bake in the oven, 150°C / gas 2, for a further hour and half without the lid. Remove and check whether the pudding is cooked by gently pressing the top with your fingers – it should be firm to the touch. Alternatively, insert a knife into the pudding – it should come out clean. Leave to cool. Tie on a clean cloth and wipe the basin before putting away.

To serve, put the pudding back into a double –boiler or steamer with a loose-fitting lid and simmer for 3 hours. Turn out on to a dish. Warm some brandy or dark rum, pour over the pudding and ignite to serve. Accompany with some double cream.

Recipe Details

Servings: 16
Cuisine: Dessert

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