adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Queen's Christmas Pudding
The Queen's Christmas Pudding
0 Likes
Prep Time:
50 minutes
Cook Time:
250 minutes
Total Time:
300 minutes
Royal British Christmas pudding: Moist, sticky, fruity, and deliciously textured - fit for royalty!
Ingredients:
  • 15 medium Medjool dates, pitted and chopped
  • 1 cup dried apricots, chopped
  • 0.25 cup currants
  • 0.333 cup golden raisins
  • 1 cup dried cranberries
  • 0.333 cup finely chopped crystallized ginger
  • 3 tablespoons bourbon whiskey
  • 1 large orange, zested and juiced
  • 10 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 0.5 cup heavy cream
  • 0.75 cup buttermilk
  • 0.5 teaspoon kosher salt
  • 1.25 cups roughly chopped pecans
  • 0.5 cup dry bread crumbs
  • 1.25 cups all-purpose flour
  • 4 chopsticks
  • 0.25 cup maple syrup
Instructions:
  • Choose a heat-proof bowl and coat it generously with butter.
  • Mix together dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a bowl until well combined. Enjoy the vibrant flavors!
  • Drizzle in melted butter, stirring until all ingredients are fully coated. Incorporate egg, heavy cream, and buttermilk. Fold in salt, pecans, bread crumbs, and flour until a dense, sticky batter forms.
  • Place the dough in the bowl and flatten it with a spatula. Cover the dough with parchment paper, seal it by pressing down. Cover the bowl with plastic wrap and secure tightly. Finally, wrap the bowl with foil and tie it securely with string.
  • For best results, chill the pudding in the refrigerator for at least 8 hours or overnight before serving.
  • Arrange chopsticks at the bottom of a large Dutch oven. Position the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
  • Bring to a boil over high heat with the lid on. Once boiling, reduce the heat to medium and steam covered for 4 hours, checking hourly to add water if needed.
  • Gently transfer the pudding from the Dutch oven onto a plate, removing the string, foil, plastic wrap, and parchment. Invert the pudding to unmold it.
  • Drizzle maple syrup over the dish before serving promptly.

Similar Recipes