Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Christmas pudding

Author
Cookinero 7 Nov 2022
19950
Christmas pudding

How to cook Christmas pudding

Step 1

Peel the apple from the skin and core. Grind the pulp using an immersion blender. Remove the zest from the orange with a grater, squeeze the juice out of the pulp. Using an immersion blender, grind the almonds into fine crumbs.

Step 2

Christmas pudding

Sift flour into a bowl, add nutmeg, allspice, salt, sugar and breadcrumbs, mix. Beat the egg and protein in a blender bowl. Continuing to beat, add the melted butter, orange juice, zest and beer. Pour the resulting mixture into flour, knead until a homogeneous dough is formed.

Step 3

Add both types of raisins, almonds and chopped apple. Mix well again. Lubricate the cake mold with vegetable oil, put the dough with a spoon. Cover with parchment paper and tie tightly. Place the mold in a larger pot. Pour in boiling water so that it reaches half the height of the mold. Cook 6 hours

Christmas pudding - FAQ About Ingredients, Baking Time and Storage

Yes, you can often substitute ingredients based on your preferences or dietary needs. For example, you can use a different type of dried fruit instead of raisins, like cranberries or chopped dates. If you don't have beer, you can try using apple cider or more orange juice. For a vegetarian alternative, ensure the breadcrumbs used are vegetarian-friendly (some contain animal fats).
Once cooled completely, wrap the cooked pudding tightly in parchment paper and then foil, or place it in an airtight container. Store it in a cool, dark place like a pantry or refrigerator. It can last for several weeks in the fridge, improving in flavor over time. Freezing is also a great option for longer storage; it can last for up to 3 months.
Yes, Christmas pudding freezes very well. Allow the cooked pudding to cool completely, wrap it tightly in several layers of plastic wrap and then foil, or place it in a freezer-safe container. To thaw, place it in the refrigerator overnight. Steam or microwave to reheat.
The best way to reheat Christmas pudding is by steaming it for about 1-2 hours, or until heated through. Alternatively, you can microwave individual slices for a minute or two until warm. Add a splash of brandy during the reheating process for extra flavor.
To make this Christmas pudding gluten-free, substitute the regular flour with a gluten-free flour blend. Be sure to use gluten-free breadcrumbs as well. Check all other ingredients to ensure they are gluten-free.
Yes, you can replace the beer with an equal amount of apple cider or ginger ale. These will add a similar depth of flavor without the alcohol content.
The pudding is cooked when it feels firm to the touch and a skewer inserted into the center comes out clean. The cooking time may vary depending on your pot and mold, so checking regularly after 5 hours is advisable.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Czech style pork knuckle
Pork dinner, Dinner with potatoes, Collection of recipes, Hot dishes for new year, Shank,

Czech style pork knuckle

Total Reviews:

The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro

Cookinero Cookinero
Carp in kvass in Russian
Carp, Kvass recipes,

Carp in kvass in Russian

Total Reviews:
Cookinero Cookinero
Beef tartare with truffle flavored parmesan mousse and spinach cream
Beef, Parmesan, Tartar, Spinach,

Beef tartare with truffle flavored parmesan mousse and spinach cream

Total Reviews:
Cookinero Cookinero
Azu in Tatar style
Azu with potatoes, Azu with pickles, Dinner with potatoes, Collection of recipes, Does not contain common allergens,

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero Cookinero
Pike cutlets
Pike, Fish cakes, Smoked bacon,

Pike cutlets

Total Reviews:

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Cookinero Cookinero
Ragu alla Romagnola
Tomatoes, Celery, Ham, Brisket,

Ragu alla Romagnola

Total Reviews:
Cookinero Cookinero
Tashkent Salad with Radish
Salads with egg, Salads with sugar, Beef dinner, Salads with vegetable oil, Salads with garlic,

Tashkent Salad with Radish

Total Reviews:

The recipe for a salad with radish and beef is called "Tashkent". The root vegetable is popular in Uzbekistan. It is used to make a variety of salads, appetizers and even lagman. The Tashkent salad is an excellent option for a simple and he

Cookinero Cookinero
Azerbaijani kutabs
Baking with sour cream, Sour cream flatbreads, Collection of recipes, Is it waiting, Flatbreads,

Azerbaijani kutabs

Total Reviews:

Kutaby (or gutaby) is a traditional Azerbaijani snack, a thin pie with a filling of ground beef or lamb with the addition of lamb fat. Onions, herbs, cheese, and sometimes even pumpkin are also used for the filling of kutaby. Kutaby are fried in a dr

Cookinero Cookinero
Categories Menu Recipes
Top