It’s a time to celebrate Christmas pudding Ceremony all over the global. Christmas and New year Preparations begain with mixing of plum pudding.
The Plum pudding should be rich and finely matured; it can be kept for a year or so. What goes in to the Plum pudding? So many ingredients, you will be amazed to know. There are altogether 29 ingredients of them.
They are: - Seedless Raisins / Tutti-Frutti / Cut Peel / Cherries / Red & Black Currents / Walnut / Ginger / Dates / Apricots / Figs / Prunes / Cashew nuts / Pista / Eggs / Vanilla / Rum / Brandy / Cloves / Nutmeg / Sugar / Caraway seeds / Javeetri / Cinnamon / Cardamom / Caramel / Flour / Butter / and Salt.
The dark and rich plum pudding mixture is matured for the season; spirits are poured into the mixture. And the mixture is stored in tight plastic drums until mid December. When the time is right, steam the mixture in an oven with the water bath for 4 to 5 hrs at 225 degrees.
Chef tip: - Plum pudding cannot be baked because the caramel and sugar in the mixture will burn and spoil the pudding, that’s why it has to be steamed, before steaming the mixture is poured into small moulds of 500 gms and one kilo and these are glazed with butter. Butter is also applied on the top of the mixture and the moulds are covered with butter paper. Butter gives the pudding its moisture, other wise it will get dry while steaming. Rum and Brandy Act as Natural Preservatives.
Serving suggestion: -Plum pudding is best had with brandy sabayon sauce.
BON APPETIT
