Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in other European countries. It has its origins in medieval England. This pudding is also called plum pudding .Despite the name “plum pudding”, the pudding actually doesn’t contain plums, ancient times plums refers to raisin,so you will find a lot of raisins in this kind of pudding.
Generally a special ingredient ‘suet’ is used in christmas pudding.Suet is raw,hard fat of animal which has a melting point of 45 degree C to 50 degree C. But I used vegetable shortening in place of suet as I do not like to use animal fat in my pudding. And also I didn’t use alcohol to soak my dry fruits. Instead I used fruit juice and it comes out really good alternative to alcohol.
Here is my simple and aromatic christmas pudding recipe which you can try during this christmas.
- Preparation time: 20 min
- Resting time: overnight
- Cooking time: 3 hours
- Serves: 6
- 1/3 cup fruit juice (I used pomegranate) apple/orange juice can also be used
- 1/2 cup black Raisin
- 1/4 cup golden Raisin
- 1/4 cup dried and candied fruits like pineapple, strawberry, kiwi, coconut etc
- 1/4 cup homemade murabba pieces (optional)
- 1/2 of a Lemon juice and zest
- 1/2 of an Apple grated
- 1 medium Egg
- 4 & 1/2 tbsp plain white flour (all purpose flour)
- 1/4 cup powder Jaggery
- 2 tbsp Vegetable shortening
- 2 tbsp fresh white breadcrumbs
- 1/4 tsp dry Ginger
- 1pinch grated nutmeg
- 1/2 tsp cinnamon powder
- 1/2 tsp baking powder
Put all the mixed candied fruit and raisins in a large bowl .
Pour pomegranate juice and give it a mix. Pop in the microwave for 1 minute. Stir again.
Add in the lemon zest and juice of 1/2 of a lemon. Give it another mix.
Add the grated apple and egg.Mix well.
Add the flour, powder sugar, vegetable shortening, breadcrumbs, dry ginger powder, grated nutmeg, cinnamon powder and baking powder.
Fold together to give a wet, loose batter.
I also added homemade ash gourd murabba to my pudding to make it extra flavourful. But it is totally optional step.
Cover the bowl tightly and chill in the refrigerator for overnight . This step is very important to release flavours from the fruits.
Transfer the mixture into a greased pudding mould. I used a microwave safe glass bowl. Cover the bowl with lid or with foil.
Add boiling water to a big saucepan with a wired rack at the centre.
Place the pudding bowl on the wired rack. Water should cover 1/3 of the bowl).
Place the lid on the saucepan and simmer for 3 hours. Check the water level occasionally and top it up if it looks like it might boil dry.
Carefully remove the pudding from the saucepan and leave to cool with the lids off. Once cold, demould the pudding and place to a serving dish.
Dust with some icing sugar. Garnish with some whipped cream, cherries and mint leaves.
Enjoy at room temperature with some whipped cream or icecream.You can store this pudding in the refrigerator for 2-3 days.
I used jaggary to my pudding, you can use brown sugar also.
Try to use fresh juice to soak the dry fruits. It will enhance the flavour.
Refrigerate the pudding overnight or atleast 4 hour before steaming to get the desired texture and flavour.