It’s the most wonderful time of the year – especially when there’s a smorgasbord of desserts readily available.
Christmas – love it or hate it – it’s the one day of the year when all of our favourite desserts are available. And, for those that feel that the leftovers seem to last well into January, can you really complain? No, we didn’t think so.
Of course, in true 2020 fashion, we’ve taken our love for all things homemade to the next level. And if you’ve successfully ticked the famed dalgona coffee and sourdough bread off your ‘to-make’ list of lockdown goods, we’ve now partnered with Australia’s favourite premium home appliance brand, AEG, and renowned chef and creator of one of Sydney’s premium restaurants, Mark Best, to share with you a recipe that is sure to put the flavourful spirit back into Christmas 2020 – a Traditional Christmas Pudding.
Doubling as an ultimate gift for the foodie in your life; Christmas just wouldn’t be Christmas without a pudding or two.
Duration: 3 hours 30 minutes | Difficulty: Medium | Servings: 4
2 cups Bundaberg Rum
440g muscovado sugar
5 eggs, room temperature
250g plain flour
2 tsp baking powder
250g butter, softened to room temperature
1 tsp garam masala
1 tsp ground cardamom
1 tsp mace
1 tsp ground star anise
1 tsp freshly ground black pepper
280g dried rye breadcrumbs
Brandy, to serve
1. Boil your oranges until soft. Cool, then chop finely.
2. Add the orange, sultanas, currants, zest and juice of the lemon to a large bowl. Add the Bundaberg Rum and mix well.
3. Cover the bowl tightly with plastic wrap and store in a cool place for a week, stirring daily.
4. Beat the butter and sugar in a large bowl with a wooden spoon until just combined.
5. Beat in eggs, one at a time, beating until only just combined with each addition.
6. Add the butter mixture to the fruit mixture then sift in dry ingredients and breadcrumbs. Mix well.
7. Brush your pudding bowl with softened butter. Cut a small circle of baking paper to line the bottom. Add the pudding mix. Cover the top with baking paper and then add the lid to the pudding bowl. Tie it down tightly.
8. Place it in a pot and fill it with water until 3/4 full. Add the lid to the pot and simmer for three-and-a-half hours.
9. Once cooked, remove and slightly cool. Then, once ready to consume, pour a small but generous amount of brandy over the cooked pudding, immediately light it with a matchstick and step back to watch the magical show. Serve with custard or ice-cream.