Old Irish Flambéed Christmas Pudding with Whiskey and Dried Fruits
Baking and Desserts | World cuisine
⏳ Time
3 hours
🥕 Ingredients
17
🍽️ Servings
12
Description
Old Irish Flambéed Christmas Pudding with Whiskey and Dried Fruits
Ingredients
- Dried cranberries with sugar - 3.5 oz
- Light Raisins, Seedless - 3.5 oz
- Dried ground orange peel - 3.5 oz
- Frozen black currant puree - 3.5 oz
- Dried Apricots - 3.5 oz
- Ground Almonds - 3.5 oz
- Lemon - 1 piece
- Apple - 2 pieces
- Irish Whiskey - 7 fl oz
- Light Molasses - 6 tablespoons
- Chopped almonds - 10 pieces
- Butter - 7.1 oz
- Brown Sugar - 6.3 oz
- Farm fresh eggs - 4 pieces
- Baking Powder - 8.8 oz
- Ground Nutmeg - ¼ teaspoon
- Ground Cinnamon - ½ teaspoon
Step by Step guide
Step 1
In a saucepan, combine raisins, dried black currants, cranberries, finely chopped candied peel, and halved dates. Pour in the whiskey (100 g), place over medium heat, and warm without boiling (about 75-176°F). Then remove from heat, cover, and let sit for 1 hour.
Step 2
Meanwhile, bake unpeeled apples in the oven (20 minutes) and grate them coarsely with the skin.
Step 3
Squeeze the juice from the lemon and finely grate the zest. Mix with the apples and ground almonds.
Step 4
In two pudding basins (1 liter each), pour 3 tablespoons of molasses, place 5 whole almonds in a circle at the bottom, and add a few whiskey-soaked dried fruits.
Step 5
Grate the very cold butter into large flakes and in a large bowl, cream it with sugar and eggs using a wooden spoon until smooth.
Step 6
Add all the remaining ingredients, mix thoroughly, and spoon into the pudding basins. Gently press down to release air bubbles and smooth the surface.
Step 7
Cut out 4 circles from parchment paper: 2 the size of the pudding basins, and 2 that are 1.5-2 cm larger than the circumference of the basins. Place the first ones directly on the surface of the puddings and press lightly to adhere. Cover with the larger ones, press slightly inward, and secure with string under the rim of the pudding basins.
Step 8
Place the pudding basins in a large pot, pour in boiling water so that it covers the sides of the basins by 3/4 of their height. Set over medium heat and keep in a water bath for 3 hours, periodically adding boiling water to maintain the level. Occasionally check for doneness by gently pressing the pudding through the paper with your fingertips.
Step 9
When the pudding is ready, remove it from the water, take off the top layer of paper, and let it cool. Then invert onto a large plate and gently shake out.
Step 10
Before serving, pour whiskey over it, ignite, and wait for the flames to extinguish.
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