Steamed Christmas Pudding

Don’t let the lengthy list of ingredients put you off trying this holiday classic. It isn’t a pudding as we know it in Canada, but rather a richly spiced, steamed dessert made from dried fruit. And it’s utterly delicious. It keeps well, so you can make it weeks ahead of the holidays. We love it served with Delectable Caramel Sauce and/or Crème Anglaise.

MAKES: 8 to 10 servings

PREP TIME: 30 minutes

SOAKING TIME: 24 hours

COOKING TIME: 4 ½ to 5 hours

INGREDIENTS:

• ¾ cup currants
• ½ cup dried cranberries
• ½ cup chopped dried apples
• ½ cup golden raisins
• ½ cup chopped pitted prunes
• ¼ cup chopped candied citrus peel
• ⅓ cup freshly squeezed orange juice (1 to 2 oranges)
• ¼ cup whisky
• 1 ¼ cups all-purpose flour
• ½ cup dry bread crumbs
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground cloves
• ½ tsp ground ginger
• ½ tsp ground allspice
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened
• ⅔ cup firmly packed dark brown sugar
• 2 large eggs
• 2 Tbsp fancy molasses
• 1 Tbsp finely grated orange zest
• 1 tsp vanilla extract
• ½ cup chopped pecans
• Delectable Caramel Sauce (optional)

INSTRUCTIONS:

1. In a large bowl, toss together the dried fruit and peel, orange juice and whisky. Cover and let soak at room temperature for 24 hours.
2. Grease an 8-cup heatproof bowl (slightly larger is fine). Line the bottom with a small disc of parchment paper, then grease the paper. Set aside.
3. In a second large bowl, whisk together the flour, breadcrumbs, baking soda, spices and salt. Set aside.
4. In a third large bowl and using an electric mixer, beat the butter with the sugar until smooth. Beat in the eggs one at a time, beating well after each addition. Beat in the molasses, orange zest and vanilla extract.
5. Using a wooden spoon or spatula, stir the flour mixture into the sugar mixture in two additions. Stir in the dried fruit, along with any liquid that remains in the bowl. Stir in the pecans.
6. Spoon the batter into the prepared bowl, packing it firmly. Cut a disc of parchment paper the same size as the top of the bowl. Grease it and place, greased side down, directly on the batter.
7. Cut a second disc of parchment paper 4 inches larger than the diameter of the bowl. Make a ½-inch pleat across the centre of the parchment disc, then place itover the bowl, pressing down to fold the excess paper around the sides of the bowl. Tie the paper around the bowl tightly with kitchen twine.
8. Repeat the previous step with a disc of foil 6 inches larger than the diameter of the bowl.
9. Loop a piece of kitchen twine around the twine holding the foil and tie it on the opposite side to create a small handle.
10. Place the pudding in a saucepan large enough to accommodate both its height and diameter. Boil a full kettle of water and pour enough water into the saucepan to reach halfway up the sides of the bowl. Cover the saucepan and place it over low heat.
11. Steam the pudding until a large skewer inserted through the foil and parchment paper and into the centre of the pudding comes out clean, 4 ½ to 5 hours. If the pudding isn’t done when tested, patch the testing hole in the coverings with a small piece of foil and continue to steam the pudding. When the pudding is done, use the twine handle to carefully remove the bowl from the saucepan.
12. To serve the pudding immediately, carefully remove the foil and parchment paper. Run a knife around the edge of the bowl, then invert the pudding onto a warm serving plate. Drizzle over some caramel sauce (if using). Cut into wedges to serve. If making ahead, see the sidebar for storage and serving instructions.

BAKING DAY SECRETS

• No time to soak the dried fruit mixture overnight? Simply combine the orange juice and whisky in a small saucepan, then bring to a simmer over medium heat. Pour over the fruit in a large bowl, then cover with a towel and let stand at room temperature for 2 hours.

GET A HEAD START

• If making the pudding ahead, remove the foil and parchment paper and let the pudding cool completely in the bowl. Wrap the bowl tightly in plastic wrap and store in a cool, dark place for up to 3 months.
• Every 2 weeks, unwrap the pudding. Drizzle with 1 tablespoonful of whisky or brandy (using the same liquor each time), then rewrap tightly in the plastic wrap.
• Alternatively, let the pudding cool and turn it out as described in Step 12 of the recipe. Wrap it tightly in plastic wrap and seal in a freezer bag. Freeze for up to 6 months. Thaw at room temperature for 3 hours before reheating.
• To reheat the pudding, place it back in its steaming bowl (if necessary), rewrap as before with parchment and foil, then steam for 2 hours.