Did you know that the great British Christmas pudding has a French connection? The fruit traditionally used in Christmas pudding came from Apt in Provence. And, the pudding as we know it was reinvented more than 100 years ago by a French chef working for the British Royal Family! You can read more about the fascinating French connection on British Christmas Pudding here!
And here’s how to make a traditional British pudding with a French influence?
To make a 1kg pudding for 8 people
125g raisins
125g currants
95g sultanas
75g mixed peel
125g suet or vegetarian suet
125g breadcrumbs
45g flour
6g mixed spice
1 whole egg
45g demerara sugar
140ml beer
20ml dark rum
20ml brandy
First, mix all the dry ingredients and stir together. Then stir in the beaten egg and liquid ingredients.
Grease your pudding basin and press the mix into the basin. Cover the basin with a circle of parchment paper, muslin or foil (aluminum) paper so that the pudding bowl is sealed.
Put the basin in a large saucepan and fill with enough water to cover ¾ of the basin and cover the pan with foil.
Steam for 6 hours – making sure to check regularly to keep the water topped up to the ¾ mark.
Allow the pudding to cool, cover the top with fresh parchment paper or foil and store and wrap the whole basin in 2-3 layers of clingfilm in cool, dark place (or the fridge) until Christmas.
On Christmas Day, reheat the pudding. Remove the plastic wrapping, cover the top with foil and boil for one hour, or remove all the wrapping and hear in a microwave oven for 10 minutes in a microwave.
Before serving, pour a couple of tablespoons of warmed brandy over the top, set fire to it. Let the flames burn out, which burns off the alcohol and serve with cream, ice cream, brandy butter or crème anglaise (custard!).
More fabulous French desserts for Christmas
Snow eggs – meringue islands floating in a sea of crème Anglais (custard)
Recipe for French gingerbread men!
Chocolate büche de Noêl
How to make Eiffel Tower biscuits – perfect for hanging on a Christmas tree
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