Traditional Christmas Pudding

Based upon an early 1836 Victorian recipe that brings back an old time favourite recipe. A moist Victorian traditional Christmas Pudding with a modern twist with mascertaed fruit and flaors of orange and Grand Marnier. The green holy leaf is the perfect decoration to bring this traditional pudding to its full glory and to keep the essence of Christmas at heart.
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Recipe

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Fruit Cake Recipe

  • Butter 150g
  • Sugar 110g
  • Eggs 135g
  • Flour T45 225g
  • Baking Powder 7g
  • Raisins 50g
  • Candied Orange Peel 70g
  • Candied Black Cherry 50g
  • Candied Mix Fruit 100g
  • Grand Marnier 50g
  • Total 947g

Fruit Cake Recipe

Cream butter and sugar. Gradually add eggs, then flour gradually. Beat for 3-5 minutes. Add baking powder and fruits (previuoisly mascerated overnight in the grand Marnier). Pour mix into lined 6-8 cm fluted silicone moulds and bake for 45 minutes at 160°C. Leave to cool and demould. Brush with the Grand Marnier moistening syrup. 

Grand Marnier Syrup

  • Sugar 200g
  • Glucose 30g
  • Grand Marnier 50g
  • Joypaste Arancia 5g
  • Lemon Zest 5g
  • Water 125g
  • Total 415g

Grand Marnier Syrup

Heat sugar, water and glucose to boil. Add Grand Marnier and zests. Leave to chill. Strain and reserve for service.

Spiced Sugar Powder

  • Confectionary Sugar 200g
  • All-Spice 5g
  • Cinnamon Powder 1g
  • Ground Clove 1g
  • Total 207g

Spiced Sugar Powder

Blend all ingredients together.

Assembly, layout and finishing

Place the pudding on a serving dish, finish with the Holy green leaf and sprinkle with a dusting of spiced sugar powder.

Enjoy this exciting recipe.

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