There is only 41 days till Christmas and I am hoping that I’m not the only one who is going into panic by this thought? I feel I have every reason to panic though as this year is the first time I am ever throwing Christmas…*gulp* and for 6 people *double gulp*. If you are anything like me (especially when it comes to food) everything has to be just right. The stress is already kicking in so I am trying to get organised as early as possible. Silly things on my list includecounting the cutlery, yep, only moving into my own home this year I don’t think I quite have enough cutlery yet – if it’s your first Christmas too, check you have enough. I have got a table cloth, enough plates, bowls and candles ready, and now the Christmas pudding, Yipee! Being organised does help relieve the stress, so here’s a helping hand with a recipe with a twist I have created with Waitrose that you can make now and keep till Christmas (I wish I could do that with all the food prep). The ingredients list may look scary but this is such an easy peasy pudding to prepare, all you need is time. This fig, orange and almond pudding isn’t your ordinary traditional pudding, slightly more sticky, indulgent, with a burst of orange, and luxurious almonds. It is a great way to finish your Christmas meal. I decided on the flavours down to my picky boyfriend. Like my Dad, he isn’t over keen on dried fruit, especially currents. This time of year I know he loves oranges and Clementines and he is always snacking on almonds. When I was trying to think of traditions at Christmas time two things came to mind. Firstly, Figgy pudding. We all sing the song about Figgy pudding but figs have seemed to be forgotten about at Christmas time. Secondly, stir up Sunday, a tradition where you make your Christmas pudding and everyone in the family takes a turn to stir (apparently it’s the stirring and soaking that make a Christmas pudding). So there you have it, a traditional yet modern take on classic Christmas pudding. If this doesn’t take your fancy check out some more alternative Christmas Pudding ideas on the Waitrose page here. Not in the spirit of Christmas yet? Just wait until you smell this pudding in the making, it is divine. 5.0 from 1 reviews Save Print Orange, Fig and Almond Christmas Pudding Recipe Author:CookBakeEat Prep time: Cook time: Total time: Serves:6 Ingredients Instructions Orange, Fig and Almond Christmas Pudding Recipe was last modified: July 10th, 2017 by Emma Thompson
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FAQs
Why is my Christmas pudding not dark? ›
After the first 5 hours of steaming the puddings may not look that dark but do not worry as the colour deepens on the second steaming.
How to know if Christmas pudding is cooked? ›Follow your recipe for the steaming times of your pudding, but if you do need to check then you can insert a skewer through the foil and parchment to check that it comes out clean. Simply patch up the hole with more foil if your pudding needs more time to steam.
Why is my Christmas pudding soggy? ›The basin is wrapped in a layer of foil to help prevent the lid from popping off during steaming. This should keep the pudding watertight, but if the water in the pan boils too hard then it can still seep into the pudding basin.
What alcohol is best for Christmas pudding? ›Brandy works wonderfully well and we've added more punch by infusing it with fantastically festive flavourings.
Why is my Christmas pudding so pale? ›We would also mention that after the first steaming the pudding may look a little lighter in colour than you may expect. On the second steaming the pudding will darken in colour. As it re-heats it will also become slightly softer in texture and should be easy to cut once it has been turned out from its basin.
Why is my pudding not setting? ›Mixing too vigorously can make the pudding watery, while mixing too little can prevent the ingredients from combining properly. Adjusting the mixing technique and following the recipe carefully can help achieve the desired thickness [3]. Adding gelatin: Gelatin can be used to thicken pudding.
Does the alcohol cook out of Christmas pudding? ›Conclusion: Christmas puddings contain ethanol that does not all evaporate during the cooking process. However, the rise in BAC after ingestion of a typical slice of Christmas pudding was negligible and unlikely to affect work performance or safety or impair a health care worker's ability to make complex decisions.
Is it better to boil or steam Christmas pudding? ›Ideally we would suggest that when the pudding is made it is steamed for 8 hours (the combined time of the first and second steamings) as the steaming is important for the flavour of the pudding. The pudding can then be microwaved to reheat it on Christmas Day.
Is it possible to overcook a Christmas pudding? ›If it tastes too heavy or overcooked then unfortunately it may be best to start again. However the pudding does not need a long maturing time so 1-2 days before Christmas would be fine.
Can I eat a 10 year old Christmas pudding? ›Any pudding using fresh fruit for moisture will go off more quickly, whereas a Christmas pudding soaked in booze with high sugar and dried fruit content will last much longer. Some Christmas puddings, made with dried fruit in the traditional way, are fine to be eaten as much as two years after they were made.
Why doesn't Christmas pudding go bad? ›
Since traditional Christmas pudding is made with a variety of dried fruits and nuts along with eggs and suet (animal fat)- the high content of the liquor helps it taste better and better over time, with no risk of spoiling even two years after they are made!
Why do you have to boil Christmas pudding for so long? ›Most Christmas puddings are made with suet (shredded beef fat) and this tends to take longer to melt than butter, so the pudding needs a long cooking time to make sure that the fat has melted and combined properly with the other ingredients.
Can I use butter instead of suet in Christmas pudding? ›It's best not to. Suet is a very hard fat, which melts slowly through a mixture during the cooking, whereas butter melts very easily and quickly through a mixture. They are different types of fats and shouldn't be substituted for each other.
Why set fire to Christmas pudding? ›Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. Brandy is also traditionally poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ.
What to use instead of brandy in Christmas pudding? ›You can use any other high alcohol liquor that you have to hand for flaming the pudding (though not a fortified wine, such as port) and cognac/brandy and whisky are often traditional choices. Port could be used for soaking the fruits for the pudding but make sure it is a sweet variety of port.
What gives black pudding its color? ›Black pudding is made from animal blood. If that makes you squeamish, it's worth remembering that lots of processed meat is made from unorthodox parts of animals, although the dark colour of black pudding can make it particularly off-putting.
How do you change the color of pudding? ›Separate the prepared pudding into 6 individual bowls. Add 2 drops of food coloring to each bowl to make the rainbow colors. For orange, use one drop yellow and one drop red. Layer the pudding by adding 2 tbsp of the first pudding color into four small, thin parfait glasses (about 8 oz volume works well).
Can you over steam a Christmas pudding? ›Can you over-steam a Christmas pudding? While the pudding won't dry out if it's steamed for too long, some of the ingredients inside may be spoiled by being overcooked.