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!

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
  • medium carrot peeled and grated
  • 200  Grams  breadcrumbs (white bread and brioche)
  • 375  Grams  soft light brown sugar
  • 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.

Nutritional Facts

Total Fat
12g
17%
Sugar
31g
34%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
66g
51%
Protein
9g
20%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
117mg
12%
Choline, total
10mg
2%
Fiber, total dietary
7g
28%
Folate, total
71µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
261mg
37%
Selenium, Se
8µg
15%
Sodium, Na
522mg
35%
Water
61g
2%
Zinc, Zn
1mg
13%

Roux Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Roux Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!