Do you want to conjure up an unforgettable dessert for your holiday table? Here is a recipe that will take you into the world of delicious holiday flavors, while making it easy and fun to prepare - a recipe for Christmas pudding.
This recipe is based on Jamie Oliver's wonderful dessert - Christmas Pudding, which offers a slightly lighter version of the traditional Christmas pudding. His recipes They always impress with their use of fresh ingredients and dynamic flavors, which is also reflected in this delicious dessert.
The combination of dried fruit, pecans, candied ginger, rosemary and a touch of bourbon vanilla syrup create a festive mood. The recipe is simple and does not require much cooking knowledge, but the result is incredibly rich and delicious. If you enjoy sweet, aromatic desserts, this Christmas pudding is the right choice for you.
Christmas pudding
Ingredients
- 150 g pitted dates
- 150 g dried apricots
- 150 g pecans
- 75 g candied ginger
- 1 small sprig of fresh rosemary
- 150 g dried cranberries
- 150 g of raisins
- 150 g lard (or vegetable alternative)
- 150 g of flour
- 75 g fresh breadcrumbs
- 200 ml semi-skimmed milk
- 1 large egg
- Peel and juice of one clementine
- Syrup for topping
- A pinch of bourbon vanilla syrup
Directions
- Grease a 1.5 liter bowl with butter to prevent sticking.
- Finely chop the dates, apricots, pecans, ginger and rosemary leaves with a knife or in a food processor. In a large bowl, combine the chopped ingredients with the cranberries, raisins, flour, breadcrumbs, milk and egg. Add the zest and juice of the clementine and mix well.
- Pour the mixture into the prepared pan. Cover with one layer of baking paper and two layers of aluminum foil. Secure the lid with string to keep it tightly closed.
- Place the container in a deep pot and pour in enough water to come halfway up the container. Cook over medium heat for four hours. Check regularly to make sure there is enough water and add more if necessary.
- Once cooked, remove the foil and paper. Carefully invert the dessert onto a plate, drizzle with golden syrup and a dash of bourbon. If desired, you can slightly heat the bourbon and light it for a dramatic effect before serving.
You can make the dessert in advance. After cooling, cover tightly with new layers of foil and baking paper. Store in a dry, cool place until the day you want to serve it.
