Christmas Pudding
A Festive Classic
The cupcakes are perfect with an afternoon cup of tea.
Ralahami’s Christmas Pudding recipe brings together a combination of traditional luxurious ingredients of dried fruits and nuts, sweet spices like Ralahami Cinnamon and cognac, creating a pudding with distinctive rich and intoxicating flavours and aroma.
Serves 10-12 persons
45 mins.
Preparation
4 hrs.
Steaming
1 week
Resting
Pudding Ingredients
- 150g glaced cherries
- 150g mixed peel
- 150g sultanas
- 150g raisins
- 150g ginger perserve
- 150g pumpkin perserve (puhul dhosi)
- 150g cashews- chopped
- 10g Ralahami cinnamon
- 10g nutmeg
- 10g mace
- 125ml brandy
Pudding Binding Ingredients
- 75g semolina
- 50g unsalted butter
- 2 eggs- beaten
Extras
- Butter
- Brandy for the flame
- To serve: Brandy cream
- To serve: Brandy sauce
- To serve: Vanilla Ice cream
Utensils
- Frying pan
- Mixing bowl
- Bowl/ Pudding Bowl
- Kitchen Foil
- Greaseproof Paper
- Ballon whisk
- String
- Large Saucepan with lid
- Serving Tray/ Cake stand
- Large pan- for the brandy flame
Instructions
1.
- 150g glace cherries
- 150g mixed peel
- 150g sultanas
- 150g raisins
- 150g ginger preserve
- 150g pumpkin preserve
- 150g cashews
Finely chop the mixed fruits and place them in a bowl.
2.
- 10g Ralahami Cinnamon
- 10g Nutmeg
- 10g Mace
- 125ml Brandy
Add the spices to the bowl of dried fruits and mix to combine well.
When mixing the dried fruits and spices, gradually add the brandy- to easily combine all the ingredients.
3.
* The dried ingredients can be prepared ahead- then cover the bowl with cling-film or kitchen foil and store in a warm and dry place and on the day of making the pudding, proceed to step 4.
4.
- 75g semolina
Roast the semolina in a frying pan for about 2-3 minutes.
When roasting the semolina- there should be a change in texture with the semolina feeling dry in texture.
Do not burn the semolina.
5.
- 50g unsalted butter
Place the unsalted butter in a large mixing bowl.
Add the roasted semolina to the bowl and mix with the butter.
6.
- 2 eggs- beaten
Using a balloon whisk, whisk the eggs in a bowl.
7.
Alternatively, add the eggs and semolina, and butter mixture to the dried fruits and mix to combine all the ingredients.
8.
Generously butter a pudding basin or a large cereal bowl.
9.
Spoon in the dried fruits to the prepared bowl, and press the mixture down, using the back of a spoon.
10.
Cover the pudding bowl with a single sheet of baking parchment; then place two sheets of kitchen foil on top.
11.
Tie a piece of string around the bowl and ensuring that the kitchen foil is tightly wrapped and ensuring its watertight.
Create a handle from the piece of string used to wrap around the bowl.
12.
Place the bowl in a large pan and fill with water- to come up half-way up the sides of the bowl.
13.
Bring the water to a boil and cover the pan with a lid.
Reduce the heat, bringing to a simmer, and continue cooking for 4 hours.
14.
Regularly check on the water and keep topping up with boiling water when needed.
15.
When the time is up- carefully remove the bowl from the pan, and remove the kitchen foil and baking parchment.
16.
Carefully turn out the pudding onto a plate or cake stand.
17.
For the brand flame: place a pan on medium heat and pour a good quantity of brandy onto the pan and carefully angle the pan towards the flame.
Gently pour the brandy flame on the Christmas pudding.
18.
Serve a piece of the pudding with Brandy cream, or Brandy sauce, or a scoop of vanilla ice cream.
Have you tried this recipe?
Mention us @ralahamivillage and tag #ralahamichristmas
More Delicious Recipes For You
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse a libero et diam rhoncus mollis. Donec non arcu elit. Nam consequat, elit nec efficitur elementum, tellus tellus pharetra ante, nec hendrerit risus metus sed metus. Sed egestas, urna eu posuere pretium, mauris augue aliquam lectus, vitae iaculis odio nunc
Lamb Baharat with Moroccan Couscous
A Middle Eastern inspired lamb made using Ralahami Baharat spice mix, served with a Moroccan inspired couscous bringing together flavours.
A Classic Sri Lankan Christmas Cake
This homemade Christmas cake is made in advance, by feeding the fruits with brandy and allowing the absorption of the liquor, making a rich and flavourful cake.
Cinnamon Brandy Bûche de Noël
Ralahami Organic Cinnamon and Brandy- Christmas must have flavours, makes this Bûche de Noël a required Christmas centerpiece.
Le Chocolat Chaud, French inspired Hot Chocolate
At the comfort of your own home enjoy a deliciously creamy French-inspired hot chocolate, whilst imaging yourself at a cafe in Paris.
Bûche de Noël au Chocolat [Yule Log]
This scrumptious chocolate cake filled with double cream and topped with chocolate frosting, and is a must have dessert during the festive season.
Gingerbread Cheesecake
For you festive dinner table impress your guests with a Gingerbread cheesecake which is bound to be a crowd-pleaser.