Christmas Pudding (English)

This light, fruity Christmas pudding makes buying one from the shops a thing of the past. The different dried fruits are a nice change from the usual glace cherries. Get creative and find your own fruit and nut combinations. You'll notice the quantities are the same for most of the ingredients which makes it easy to multiply. Instead of a hard sauce, this one tastes great with some heavy whipped cream, especially when it is with the same liqueur the pudding was flambéed with.

⅔ cup (5.2 oz) dried cranberries, chopped (150 g)
⅔ cup (5.2 oz) raisins (150 g)
⅔ cup (5.2 oz) dried cherries, chopped (150 g)
⅔ cup (5.2 oz) dried apricots, chopped (150 g)
⅔ cup (5.2 oz) pecan nuts, chopped (150 g)
crystallized ginger, finely sliced
1 sprig rosemary, stalk removes, finely sliced
1 clementine, freshly zested
1 clementine, freshly juiced
⅓ cup (2.6 oz) breadcrumbs (75 g)
⅔ cup (5.2 oz) all-purpose flour, unbleached (150 g)
⅔ cup (5.2 oz) suet or butter (150 g)
1 egg
1 cup (8 oz) milk (250 mL)

Flambé:
2-3 oz bourbon, cognac or brandy

Whipped Cream:
1 oz bourbon, cognac or brandy
1 cup whipped cream

Thoroughly butter your baking bowl and set aside. Set a pot large enough to hold your baking bowl on the burner and fill halfway with water. Set to high and bring to a boil.

In a large bowl, mix together the fruits, nuts, ginger, rosemary, breadcrumbs, flour and butter. Add the egg and milk and mix together with your hands.

Spoon into the prepared baking bowl and level off the top.

Create a cartouche (round circle of parchment paper) and place on the top of the bowl. Wrap the bowl in aluminum foil overlapping half way down the bowl edge. Use a long rope to tie the foil at the top of the bowl. Make a double knot. Take the ends of the rope and swing it over to the other side and tie a knot to make a handle.

Using the handle, lower the bowl into the boiling water. Turn the heat down to Medium-Low. Cover and let steam for 4 hours. Check every hour and top up the water if needed.

Using the handle remove the bowl from the water. Remove foil and parchment paper. Place a serving plate on top of the bowl and flip. Lift the bowl gently.

Flambé the pudding with bourbon, cognac or brandy.

For the Whipped Cream:
Blend 1 oz liqueur with 1 cup of whipped cream.

Serve with whipped cream.