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Quick & Easy Christmas Pudding
This quick and easy Christmas pudding recipe is perfect if you've long missed stir-up Sunday but still want to make a traditional pudding yourself. Simply combine the ingredients 24 hours before and steam on Christmas Day. And with a Thermapen on hand to cook your pudding perfectly to temperature, it couldn't be easier.
How to Make Christmas Pudding Perfectly
According to experts, the perfect Christmas pudding temperature is 71 °C. If it gets hotter than 89 °C the sugar within the fruit in the pudding starts to caramelise and become bitter.
How Long to Steam Christmas Pudding
You should steam your Christmas pudding for 3-4 hours. But make sure to keep an eye on the temperature and remove it from the heat when it reaches 71 °C.
Quick Christmas Pudding Recipe
- 2 cups plain flour
- 1 cup sugar
- 1 cup sultanas
- 1 cup raisins
- 1 cup toasted chopped pecan nuts
- 1 tsp mixed spice
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tbsp melted butter
- 1 cup cold water
How to make Christmas pudding
- Combine all of the ingredients in a large mixing bowl. Cover and leave in the fridge for 24 hours.
- Use a heatproof bowl with a lip for tying the cover around. Place a square of buttered greaseproof paper into the bottom of the bowl and add the mixed ingredients.
- Cover the bowl with greaseproof paper and foil and tie with string. The foil needs to be loose to allow the pudding to expand slightly.
- Tie the edge of the foil around the lip of the bowl and tie a string handle across the top, to help lift the bowl in and out of the cooking pot.
- Place the bowl into a pan with enough space round the edge to top up the water when cooking. Pour in water until it reaches around two thirds up the sides of the bowl.
- Bring the water to the boil and steam the pudding for 3 to 4 hours. Top up with boiling water as necessary and keep an eye on the temperature using your Thermapen — ensure water doesn't get into the pudding when you probe. Remove it from the heat when it reaches 71 °C.
- Use the string handle to lift the bowl out of the pan. Remove the foil and run a knife around the edge of the pudding. Place a serving plate on top and allow the pudding to release on to the plate. Help it along with a little shaking.
- To flame, warm the brandy or rum in a small pan, pour it over the hot pudding and set light to it. Serve with thick, boozy brandy cream!
"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."
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