Michel Roux Jr.'s Christmas Pudding

Michel Roux Jr.'s Christmas Pudding
Staff Writer

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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!

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.

Nutrition

Calories per serving:

419 kcal

Daily value:

21%

Servings:

16
  • Carbohydrate, by difference 64 g
  • Protein 8 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 508 IU
  • Vitamin A, RAE 102 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 2 µg
  • Ash 2 g
  • Beta-sitosterol 13 mg
  • Calcium, Ca 122 mg
  • Carotene, beta 96 µg
  • Cholesterol 3 mg
  • Choline, total 10 mg
  • Cryptoxanthin, beta 20 µg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 5 g
  • Folate, DFE 21 µg
  • Folate, food 21 µg
  • Folate, total 52 µg
  • Glutamic acid 1 g
  • Iron, Fe 4 mg
  • Lutein + zeaxanthin 32 µg
  • Magnesium, Mg 53 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 176 mg
  • Phytosterols 14 mg
  • Potassium, K 373 mg
  • Selenium, Se 1 µg
  • Sodium, Na 511 mg
  • Sucrose 1 g
  • Sugars, total 32 g
  • Water 59 g
  • Zinc, Zn 1 mg
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