Robin Daumit

CHRISTMAS PUDDING

Robin Daumit
CHRISTMAS PUDDING

Charles Dickens, A Christmas Carol, I believe was the first and only time I had encountered The Christmas Pudding. Now, married to a British Gentleman, I accepted the challenge to – Recreate The Christmas Pudding.

Traditions are like that. Particularly at holiday time, we reach deep into our memories to bring to life the flavors, smells, and tastes we remember as a child. And so, I wanted to see if I might possibly do this for my husband.

Fruit, nuts, spices, and custard, all simmering in a bath tucked away deep inside the oven, filling the house with aromas that bring a sparkle to the day and a lick to the lips.

This recipe that I have created, is fast and easy to assemble. Cook time is the only timely aspect, but then who doesn’t long for something warm in the oven on a cold winter day!

Ingredients:

-        Persimmons – 4 ripe, peeled and pureed (apples can be used as an alternative

-        Whole Milk – 1 ½ cups

-        Lemon juice – from one whole lemon

-        Baking soda - 1 teaspoon

-        Eggs – 3

-        Brown sugar – 1 ½ cups

-        Whipping Cream – ¼ cup

-    Almond meal - 1/4 cup crushed almonds

-        Butter – ½ stick – melted

-        Flour – 1 ½ cups

-        Baking powder – 1 teaspoon

-        Salt – ½ teaspoon

-        Cinnamon – 1 heaping teaspoon

-        Nutmeg – 1 teaspoon

-        Mace – ½ teaspoon

-        Blazing syrup – 1/8 cup of Brandy and 1 teaspoon powdered sugar

Add lemon juice and baking soda to the milk. Stir and let set to foam and thicken while you begin to mix the other ingredients.

In a large bowl, add eggs, sugar, almonds and cream. Mix.

Brush a little of the melted butter all around the inside of your baking dish.

Add the remaining melted butter to the egg batter. Mix.

Add the dry ingredients. Stir. Pour the foam from the milk to the egg batter and stir. Gently pour the remaining milk into the batter and mix.

Pour the batter into the prepared baking dish. This dish will be placed into a larger baking dish, but first pour a little water in the larger baking dish to create a steam bath. Set the bowl of batter into the baking bath and cover with foil to create a loose tent.

Bake at 325 for about an hour, or until the pudding looks firm and no longer jiggles.

Blazing syrup. Mix the brandy and sugar together.

Place a serving plate on top of the warm pudding and flip it over to invert the warm pudding onto the plate. Drizzle the syrup on top of the pudding and immediately light with a match. The blaze will die down and the pudding is ready to indulge all of you Christmas memories!

My husband reminded me that I was to place a silver coin into the batter before baking for good luck to the person who found it in their serving. Next year.