Dark Christmas Pudding

A rich and festive Dark Christmas Pudding packed with dried fruits, nuts, citrus, warm spices, treacle, and a touch of brandy. This traditional holiday dessert is a showstopper, often served flaming at the table.

Ingredients

• 300 g currants
• 300 g raisins
• 120 g plain flour
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp grated nutmeg
• 1 tsp ground cinnamon and cloves
• 240 g margarine, shredded
• 120 g fresh breadcrumbs
• 120 g sugar (preferably jaggery)
• 60 g glacé cherries, chopped
• 60 g almonds, blanched
• 30 g mixed peel, chopped
• Rind of 1 orange, finely grated
• Rind of 1 lemon, finely grated
• Juice of 1 orange
• 2 eggs
• 1 tsp vanilla essence
• 6 tbsp black treacle
• 1 tbsp brandy

Method

1. Prepare dried fruits and nuts:

   • Wash the currants and raisins thoroughly to remove impurities, then pat them dry on a clean cloth. Chop the glacé cherries, almonds, and mixed peel, and set aside.
   • Grate the orange and lemon rinds finely to release their fragrant oils.

2. Mix dry ingredients:

   • In a large mixing bowl, sift together plain flour, salt, ground ginger, grated nutmeg, and ground cinnamon and cloves.
   • Stir in the shredded margarine, breadcrumbs, and sugar until the mixture resembles coarse crumbs.

3. Combine fruits and rinds:

   • Add the prepared currants, raisins, cherries, almonds, mixed peel, and grated citrus rinds to the dry mixture.
   • Mix gently to distribute evenly, ensuring all fruits are coated with flour to prevent sinking during cooking.

4. Prepare wet mixture:

   • In a separate bowl, beat together orange juice, eggs, and vanilla essence. Gradually pour this liquid mixture into the dry ingredients.
   • Stir in black treacle and brandy, mixing thoroughly until the pudding mixture is uniform and sticky.

5. Transfer to pudding basin:

   • Grease a suitable pudding basin thoroughly. Spoon the mixture into the basin, pressing down lightly to remove air pockets.
   • Cover the basin with double-thickness greaseproof paper and tie securely with kitchen string to prevent water from entering.

6. Cook the pudding:

   • Place the pudding basin in a steamer or pressure cooker. Steam gently until the pudding is fully cooked and firm. Cooking times may vary depending on the size, usually 2–3 hours for a medium pudding.

7. Cool and store:

   • Once cooked, remove the pudding from the steamer and discard the old paper. Cover with fresh greaseproof paper.
   • Store in a cool, dark, dry place until ready to serve. This allows the flavors to mature and develop depth.

8. Serving and presentation:

   • Before serving, steam the pudding again to reheat.
   • Carefully turn the pudding out onto a warm serving dish. Pour warmed brandy around the pudding and ignite for a dramatic flaming presentation at the table.

Serving Suggestion:

Serve the Dark Christmas Pudding warm, optionally with custard, cream, or brandy butter, as a decadent holiday dessert.