Christmas Pudding

Ingredients for 1 servings:

• 225 g raisins
• 225 g currants
• 225 g sultanas
• 75 g candied orange peel
• 75 g candied lemon peel
• 450 g dark muscovado sugar
• 50 g walnuts, chopped
• 225 g breadcrumbs
• 225 g coconut oil, e.g. Palmin, melted
• 75 g flour
• 1 tsp nutmeg, grated
• ½ tsp cinnamon powder
• 1 pinch(s) salt
• 2 lemon(s), juice and zest
• 1 apple, grated
• 50 g carrot(s), grated
• 3 tbsp brandy
• 3 eggs, size L
• Fat for the mold, e.g. butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

English Christmas pudding

Mix all ingredients in a food processor. Pour the mixture into greased molds or bowls. Cover the surface of the pudding with baking paper and cover the mold with a lid made of aluminum foil. Steam in a water bath for 3-7 hours, depending on the size of the molds. Example: two 1.2 kg molds are steamed for 7 hours each. The original recipe calls for beef tallow instead of coconut oil. However, this must be ordered in advance from the butcher, is difficult to work with, and also has a certain odor. I therefore prefer coconut oil. Shelf life: Due to its high sugar and fat content, Christmas pudding can normally be kept for several months. After steaming, I first removed the aluminum foil and baking paper, let the surface of the pudding dry, and then covered it with cling film. If you want to use the bowls for something else before serving, you can let the pudding cool down first (it will then set) and then place it back in a hot water bath to warm it up again on the outside so that it can be removed from the mold. If you then turn it out onto a plate and allow it to cool and dry in the air, you can wrap it in cling film (or aluminum foil if necessary). If you want to be on the safe side, you can also simply preserve the Christmas pudding. To do this, simply pour the mixture into greased jars, seal them, and leave to preserve for the appropriate time. Serving: Before serving, warm the Christmas pudding. You can do this either in a traditional water bath or simply in the microwave. It goes well with vanilla sauce or brandy butter: butter sweetened with honey and sugar, mixed with brandy. It is particularly effective if the pudding is poured over with warmed brandy and lit on fire as soon as it is served.