Your how-to guide to making the most perfect Christmas pudding
Nothing says Christmas like a fragrant, steaming pudding, heady with spice and studded with moist, sticky fruit. Don’t forget the custard!
Every good Christmas feast needs a delectable dessert to finish things off. The Christmas pudding is a tried and true classic that is sure to please all of your guests, especially if you serve it hot and drenched in custard.
Here is a recipe from taste.com.au that will serve as your how-to guide for a perfect Christmas pudding.
Plan ahead
The further in advance you make your Christmas pud the better because the flavours develop and become richer and deeper with age. However, there’s no need to panic if you’re not that organised, as a few easy shortcuts can still save the day.
Get the best ingredients
This is a dish where quality ingredients really make a difference, especially if you’re doing a last-minute cheat’s pud. Don’t buy old packets of dried fruit from the local supermarket and expect it to taste incredible. Splash out on top quality dried fruit and citrus peel. Using premium liquor, and plenty of it, also goes a long way, as does best quality unsalted butter and dark muscovado sugar.
Soak your fruit properly
Soak your fruit for as long as possible, at least overnight, ideally a few days. Rum and brandy are traditional but you could also try sherry. Don’t soak your fruit in a metal bowl as this can taint the flavour; use a Tupperware container or a ceramic or plastic bowl covered in plastic wrap.
Add a touch of tradition
Place a lucky coin in the centre of your pudding before cooking it. Traditionally, the person who finds it is thought to receive a year of good luck. Just be sure to sterilise the coin first using boiling water or vodka and warn eaters in advance so no one breaks a tooth!
Cooking and storing
After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas Day.
Reheating your pudding
To reheat your pudding, remove all wrapping, and then use one of the following methods:
Wrap in foil and reheat in the oven for one hour or until hot at 150°C.
Wrap tightly in foil, place on a trivet in a saucepan over simmering water and steam gently for 45 minutes to one hour or until hot.
Wrap pudding in plastic wrap, poking a couple of holes in the top to release steam, then microwave on medium power for approximately 15 minutes depending on the size of the pudding and the strength of your microwave.
Let stand for five minutes before serving.
Decorating with flair
Add the traditional sprig of holly on top or try miniature Christmas ornaments, decorations made from marzipan, or tie festive ribbon all around the pudding’s edges.
Serving suggestions
There are many delicious accompaniments to your pudding that can help make up for any lack of richness caused by last minute preparation. These include homemade or store-bought custard, ice cream, brandy butter, eggnog cream, hard sauce and lemon butter. Or, flame the turned out pudding with brandy or other liqueur for dramatic effect.
Christmas pudding recipes
From the traditional to the cheat’s, try these recipes for a lovely end to your festive feast:
• Traditional Christmas pudding
For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.
Originally published as Your how-to guide to making the most perfect Christmas pudding
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