Nigel Slater Christmas Pudding
Nigel Slater’s Christmas Pudding is a classic holiday dessert made by mixing dried fruits, breadcrumbs, flour, and spices, then steaming the mixture for hours until it forms a dense, moist pudding. The traditional method involves letting the pudding age for weeks, allowing the flavors to develop. It’s served warm and often flambéed with brandy for a dramatic presentation.
- Prep Time: 30
- Cook Time: 360
- Total Time: 6 hours 30 minutes
- Yield: 8
- Category: Dessert
- Method: Steaming
- Cuisine: British
Ingredients
- Raisins (1 cup) – Adds sweetness and a chewy texture.
- Currants (1 cup) – Provides a slightly tart flavor.
- Dried Figs (½ cup, chopped) – Adds richness and a unique taste.
- Prunes (½ cup, chopped) – Adds moisture and a slight sweetness.
- Dark Brown Sugar (¾ cup) – Adds depth and sweetness.
- Breadcrumbs (1 cup) – Helps bind the pudding and add texture.
- All-Purpose Flour (½ cup) – Provides structure to the pudding.
- Suet or Unsalted Butter (½ cup, grated) – Adds richness and moisture.
- Almonds (¼ cup, chopped) – For added crunch and texture.
- Apple (1, grated) – Adds moisture and a touch of natural sweetness.
- Orange Zest (from 1 orange) – Adds a citrusy brightness.
- Lemon Zest (from 1 lemon) – Adds a slight tartness.
- Ground Cinnamon (1 tsp) – Adds warmth and spice.
- Ground Nutmeg (½ tsp) – Adds warmth and festive flavor.
- Ground Cloves (¼ tsp) – Adds depth and spice.
- Brandy or Dark Rum (½ cup) – Adds flavor and moisture to the pudding.
- Eggs (2 large, beaten) – Binds the ingredients together.
- Salt (a pinch) – Enhances the flavors.
Instructions
Prepare the Ingredients
- Combine the Dried Fruits: In a large mixing bowl, combine the raisins, currants, chopped figs, and prunes. Pour in the brandy or dark rum and stir well. Let the fruit soak for at least an hour, or preferably overnight, for deeper flavor.
- Add Dry Ingredients: Add the dark brown sugar, breadcrumbs, flour, suet or grated butter, chopped almonds, grated apple, orange zest, lemon zest, ground cinnamon, nutmeg, cloves, and a pinch of salt. Mix until everything is evenly distributed.
- Add Eggs: Pour in the beaten eggs and mix thoroughly until all ingredients are combined into a thick batter.
Steam the Pudding
- Prepare the Pudding Basin: Grease a 1.5-liter pudding basin with butter. Spoon the pudding mixture into the basin, pressing it down gently to remove any air pockets. Leave a little space at the top as the pudding will expand slightly while cooking.
- Cover the Pudding: Place a layer of parchment paper on top of the pudding mixture, followed by a layer of foil. Fold a pleat in the middle of both the parchment and foil to allow for expansion, then secure tightly with string around the rim of the basin.
- Prepare for Steaming: Place the pudding basin on a steamer rack or trivet inside a large pot. Fill the pot with enough water to reach halfway up the sides of the basin.
- Steam the Pudding: Bring the water to a simmer, cover the pot with a lid, and steam the pudding for about 5-6 hours. Check occasionally and top up with boiling water as needed to ensure the pot doesn’t run dry.
Cool and Store
- Cool the Pudding: Carefully remove the pudding from the pot and let it cool in the basin. Once cooled, replace the parchment and foil cover with fresh ones and secure tightly with string.
- Store the Pudding: Place the pudding in a cool, dark place to mature for at least two weeks, or up to 2 months, for the best flavor.
Serve the Pudding
- Reheat for Serving: To reheat, steam the pudding for 2 hours before serving. Alternatively, microwave individual slices for a quicker option.
- Flambé the Pudding (Optional): For a dramatic presentation, pour a bit of warm brandy over the pudding and carefully ignite just before serving.
- Serve with Sauce: Serve warm with brandy butter, custard, or cream.