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How to Reheat your Christmas Pudding

By Emma Jane

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On the big day, remove the tea towel that is wrapping the pudding (still in its basin), leave the paper and foil on the basin.

 

Have large pot one-quarter full of boiling water, place the tea towel in the bottom of the pot and place a saucer upside down on the tea towel. Gently lower pudding basin into pot, (the water should come up two thirds of the basin) simmer for 1 to 2 hours.

 

To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the basin a little tap to help unmould the pudding. Then remove the basin – and voilà.

 

Heat the vodka in a small pan and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests.

 

 

 

 

INGREDIENTS

 

Sultanas, currants, raisins, glace cherries, citrus peel, prunes, dates, dark brown sugar, bread crumbs, beef suet, plain flour, eggs, apples, cinnamon, nutmeg, cloves and the zest and juice of orange.

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