Christmas has a habit of sneaking up on me.
Despite preparing for this moment for five weeks, I still feel like it arrived fast.
Its commonly made in the UK and various countries including New Zealand, Canada, and Australia.
It certainly didnt disappoint.
Theres a lot to go over in this post.
Before it’s possible for you to even think about flambeing, we have to reheat the pudding.
Lets get to it.
Well, I had to steam it again, but this time for two hours instead of five.
(Check this post for pictureson how to wrap the bowl and set up the steamer.)
The idea of steaming it again is simply to thoroughly reheat the pud without losing moisture.
(If youve ever forgotten a soft roll in the microwave you know what I meanmummified.)
The steamer creates a humid environment with gentle heat.
The way I see it, you put all this work in already, why risk ruining it?
As Ive mentioned in the earlier parts of this series, Im usingNigella Lawsons recipeas a guide.
Some folks say one hour of steaming is sufficient, and Lawsons instructions say three hours.
It should be cool enough to handle but still warm; this took about 20 minutes for me.
Remove the bowl and there you have it.
Does it look like a mottled big brown blob?
But I know what it really is.
A softly steaming spiced pudding speckled with plump fruits and exhaling tablespoons of alcohol.
A few small sections of my pud stuck to the bowl, but it wasnt catastrophic.
If your cake doesnt easily dislodge, flip it back right-side up and run a knife around the edge.
Sneak a knife or fork down the side toward the bottom.
That being said, dont skip it.
Light a candle and put the plated pudding next to it.
To flambe, use a high proof alcohol.
I used the sameNeversink Spirits Orchard Brandythat Ive been using this whole time to feed Lil Pud.
Bring a metal ladle over to the table, too.
Pour the alcohol into it; you only need about 2 or 3 ounces.
Hover the ladle over the lit candle and move it around so the alcohol can warm up.
I did this for about 20 seconds or so.
Then tilt the ladle toward the flame and venture to ignite the fumes.
So I needed to bring a lighter over for assistance.
I warmed the brandy again over the candle and finally lit the edge of the ladle with the lighter.
The blue flames flourished and I poured the ignited brandy onto the Christmas pudding.
Its the closest Ill get to feeling like a wizard.
The flames extinguish themselves in a matter of seconds but its thrilling to witness for that short time.
I can say with confidence: fruitcake haters can go kick rocks.
This is damn good pud.
The weird greasy smell the beef tallow had (suet didnt work out) was completely undetectable.
Only warming spices and the deep, treacly flavors of molasses and fruit were present.
Oh, and the brandy.
That weekly anointing absolutely penetrated through the entire pudding, and it makes quite a statement.
The texture was light, spongey, and incredibly moist.
I can see why making a Christmas pudding is something to look forward to every year.
Have a merry Christmas.
I hope you enjoyed my Christmas Pudding Chronicles.
