Traditionally the great British traditional Christmas pudding was a labor of love, I think that’s why my mother used to buy them instead of making them. The recipe would consist of a lot ingredients, soaking dried fruit overnight and steaming the pudding for 8 hours, what madness.
So after much research, I came up with a recipe with fewer ingredients, healthier (no vegetable shortening) and make individual puddings that take only 35 minutes to bake in the oven, instead of 1 large pudding. The mixture can be made 3 days in advance and kept cool in the fridge, so you can just bake them off Christmas Day and serve them nice and warm with brandy cream.
Brandy cream is the traditionally accompaniment to the Christmas pudding, it just adds a nice creamy addition to the pudding
- 26 ounces mixed dried fruit (I used golden raisins, dark raisins, dried cranberries)
- Zest from 1 medium orange
- 2 bags black tea
- 1/4 cup sherry
- 1/4 cup brandy
- 7 ounces/14 tablespoons unsalted butter, room temperature
- 2/3 cup lightly packed brown sugar
- 2 eggs room temperature
- 3/4 cup all purpose flour, sifted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 1/2 cups breadcrumbs
- 1 oz dark chocolate, finely grated
- Preheat oven to 300 degrees F.
- In a large bowl add boiling water to the 2 teabags, allow to soak for 5 minutes.
- Remove the teabags.
- Add the sherry and the brandy to the tea.
- In a large mixing bowl, add all the dried fruit and pour over the sherry, brandy tea mix and stir.
- Allow the liquid to come to room temperature.
- Cover the bowl with cling film and set aside for 1 hour.
- In a large mixing bowl whisk the butter and brown sugar until light and creamy.
- While whisking add the eggs, one at a time until mixed.
- Add the flour, ginger, nutmeg, breadcrumbs chocolate and mix until combined.
- Drain the dried fruit and add to the flour mixture, stir until combined.
- Brush 3 muffin pans with the melted butter.
- Using an ice cream scoop or tablespoon, divide the mixture between all the muffin pans, flatten the tops and make them even.
- Cover the muffin pans with parchment paper.
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the middle of each pudding comes out clean.
- Allow the puddings to cool in the muffin pan for 10 minutes, then turn onto a cool rack.
Store leftover puddings in a plastic container with lid. To reheat, put the puddings in a microwave-safe dish. Cover with plastic wrap and microwave for 1 minute.
- 1 cup heavy cream
- 2 tablespoons icing sugar (use 3 if you like it sweeter)
- 3 tablespoons brandy
- In a mixing bowl, add all the ingredients (the cream will whip faster if it is really cold)
- Whip the mixture until it develops soft peaks.
- Serve on top of warm or room temperature puddings.