Christmas Pudding Terrine: A Festive Delight

Christmas pudding is a traditional English dessert, commonly served during Christmas. It is a sweet, dried-fruit pudding, with a sticky, dense texture, similar to a fruitcake. The dessert is usually steamed and set alight with brandy when served. It is often served with brandy sauce, brandy butter, custard, whipped cream, or ice cream.

History of Christmas pudding

Christmas pudding, also known as plum pudding or figgy pudding, has its roots in medieval England. Early recipes included dried fruit, suet, breadcrumbs, flour, eggs, spices, and liquids such as milk or fortified wine. The ""plum" in plum pudding referred to what we now call a "raisin". Pudding predecessors often contained meat, as well as sweet ingredients, and were stuffed into the gut or stomach of an animal before being cooked.

In the 15th century, "plum pottage", a savoury dish heavy on meat and root vegetables, was served at the start of a meal. By the end of the 16th century, dried fruit was more readily available in England, and plum pudding shifted from savoury to sweet. The development of the pudding cloth also helped to free the pudding from its dependence on animal products.

By the mid-1600s, plum pudding was associated with Christmas. However, when Oliver Cromwell came to power in 1647, he banned it, along with Yule logs, carol-singing, and nativity scenes, as he believed such festivities were reminiscent of paganism and idolatry. In 1660, the Puritans were deposed, and Christmas pudding, along with the English monarchy, was restored.

In 1714, the first record of a plum pudding recipe appeared in Mary Kettilby's book, 'A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery'. There is an unsubstantiated rumour that, in the same year, George I of Great Britain requested plum pudding be served at his first Christmas banquet in England, earning him the nickname "Pudding King".

In 1845, cookery writer Eliza Acton wrote the first recipe for a dish called "Christmas pudding" in her bestselling book, 'Modern Cookery for Private Families'. The custom of eating Christmas pudding was then carried to many parts of the world by British colonists.

How to make Christmas pudding

Christmas pudding, also known as plum pudding, figgy pudding, and frumenty, is a traditional English dessert. It is a steamed cake-like dessert made with breadcrumbs, flour, suet, sugar, eggs, brandy, lemon zest, candied citrus peel, spices, and dried fruits.

Ingredients:

• 50g blanched almonds
• 2 large Bramley cooking apples
• 200g box candied peel (in large pieces) or all citron
• 1 whole nutmeg (you'll use three-quarters of it)
• 100g soft fresh white breadcrumbs
• 100g light muscovado sugar, crumbled if it looks lumpy
• 2 tbsp brandy or cognac, plus extra to light the pudding
• 250g packet butter, taken straight from the fridge
• 2 large eggs

Method:

• Chop the almonds coarsely. Peel, core, and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three-quarters of the nutmeg.
• Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs, and 2 tbsp brandy or cognac in a large bowl.
• Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 minutes – the mixture is ready when it subsides slightly after each stir. Ask your family to stir too, and get everyone to make a wish.
• Generously butter two 1.2-litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string. Keep the paper in place with a rubber band while tying.
• Now stand each bowl on a large sheet of foil and bring the edges up and over the top, then put another sheet of foil over, making a double package. This makes the puddings watertight. Tie with more string, and make a handle for easy lifting in and out of the pan.
• Boil or oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil, and string. Store in a cool, dry place until Christmas.
• On Christmas Day, boil or oven steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding, and set light to it.

Tips:

• Zest before juicing - Be sure to zest your oranges and lemons first before juicing them.
• Plan ahead - This traditional pudding recipe requires at least 4 to 5 weeks to mature and mellow.
• Make your own mixed spice - If you can't find mixed spice, combine 1 tablespoon each of ground cinnamon, nutmeg, and allspice, 2 teaspoons ground mace, and 1 teaspoon each of ground cloves, coriander, and ginger.
• Prep everything beforehand - Although the number of ingredients may seem daunting, the recipe will come together quickly if you prep everything in advance.

How to reheat Christmas pudding

Christmas pudding is a sweet, dried-fruit pudding traditionally served as part of Christmas dinner in Britain and other countries. It has its origins in medieval England, and early recipes included dried fruit, suet, breadcrumbs, flour, eggs, and spice, along with liquids such as milk or fortified wine.

Christmas pudding is typically made well in advance and steamed for many hours. It is then reheated on the day of serving. Here are some detailed instructions on how to reheat your Christmas pudding:

Reheating in the Oven:

• Remove any existing wrappings from the pudding.
• Wrap the pudding in foil, ensuring that it is tucked in well at the outer rim.
• Place the wrapped pudding in a preheated oven at 300°F (150°C) for about an hour or until hot.

Reheating on the Stovetop:

• Remove the wrappings from the pudding.
• Place the pudding back into its original mould and cover it tightly.
• Set the mould on a trivet inside a large saucepan and steam for 45 minutes to an hour, or until hot.

Reheating in the Microwave:

• Remove the kitchen foil and check that the pudding is in good condition.
• Replace the parchment layer and loosely cover the pudding with cling film to allow steam to escape.
• Stand the pudding in a deep oven dish and add boiling water until it reaches halfway up the pudding dish.
• Turn the microwave to full power (800W) and cook for 3 minutes.
• Let the pudding stand for 2 minutes, then microwave on low/defrost for another 7 minutes.
• Stand for a further 5 minutes before unmoulding.

Flaming the Pudding:

After reheating, you can flame the pudding by dousing it with warm brandy or rum and setting it alight.

There you have it! Your Christmas pudding is now ready to be enjoyed with family and friends.

Christmas pudding presentation

Christmas pudding, also known as plum pudding, figgy pudding, and frumenty, is a traditional English dessert. It is a steamed cake-like dessert made with breadcrumbs, flour, suet, sugar, eggs, brandy, lemon zest, candied citrus peel, spices, and dried fruits. It is typically served with brandy sauce, brandy butter, custard, whipped cream, or ice cream.

The Christmas pudding presentation can be made more festive and visually appealing by following these steps:

Choose a Suitable Serving Dish:

Select a festive serving dish or platter that complements the colours of the Christmas pudding. A white or neutral-coloured dish can showcase the pudding's rich, dark hues. Alternatively, a contrasting colour, such as red or green, can be used for a bolder presentation.

Garnish with Holly:

Garnishing the pudding with holly is a traditional and visually appealing touch. The vibrant green leaves and bright red berries add a festive touch to the presentation. However, it is important to remember that holly is inedible and should be removed before serving.

Flambé the Pudding:

Flambéing the Christmas pudding with brandy is a dramatic and traditional way to present the dessert. Warm a few tablespoons of brandy in a small pan or ladle and carefully light it with a match. Once the brandy is flaming, slowly pour it over the pudding, allowing the fire to transfer. Wait for the flame to extinguish naturally before serving. This technique not only adds a stunning visual effect but also enhances the flavour of the pudding.

Accompany with Traditional Sauces:

As mentioned earlier, Christmas pudding is often served with brandy sauce or brandy butter. These sauces not only provide a delicious complement to the pudding but also continue the festive theme. The brandy sauce can be drizzled over the pudding, and the brandy butter can be served on the side, allowing guests to add a generous dollop to their slice.

Add a Festive Touch with Edible Gold or Silver Leaf:

For an extra touch of opulence, decorate the pudding with edible gold or silver leaf. This will give the dessert a luxurious and festive appearance. The shiny metallic flakes will catch the light and create a stunning visual effect.

Serve with Fresh Berries:

Fresh berries, such as raspberries, strawberries, or redcurrants, can be used to garnish the pudding. Their bright red colours and fresh flavours complement the rich, dense pudding beautifully. Arrange the berries around the pudding or on top, creating a visually appealing and tasty addition.

Include a Sprig of Fresh Mint:

A sprig of fresh mint adds a pop of colour and a refreshing flavour to the dish. It also provides a contrast to the rich, sweet pudding. Place the mint sprig on top of the pudding or use it to garnish individual servings.

Use a Festive Table Setting:

Present the Christmas pudding on a festively decorated table. Use a tablecloth in festive colours, such as red, green, or gold, and add some candles or fairy lights to create a warm and inviting atmosphere. You can also place some small gifts or festive decorations around the table to enhance the Christmas spirit.

Christmas pudding alternatives

Christmas pudding is a sweet, dried-fruit pudding, traditionally served as part of Christmas dinner in Britain and other countries. It is a descendant of savoury puddings, which often contained meat and sweet ingredients. The dessert is often steamed and served with custard, cream, ice cream, or a sweet sauce.

If you are looking for alternatives to the traditional Christmas pudding, there are plenty of options. Here are some ideas for festive desserts that will impress your guests and offer something different:

Mochaninno Pots

These stylish little pots can be prepared ahead of time and are a rich, decadent alternative to Christmas pudding.

Individual Boozy Trifles

Trifle is a classic festive dessert, but making individual trifles takes it to the next level. They are more about assembling than cooking, so they are a great low-effort option.

Chocolate Fudge Popsicles

Don't underestimate these frozen treats as a festive dessert. They are a fun and unexpected choice that both children and adults will enjoy.

Cranberry and Walnut Tart

This tart is a vision of Christmas with its festive colours. It is a light, moist, and not-too-sweet dessert option, perfect for those who don't like their desserts too rich.

Moscow Mule Delicious Pudding

This rich, golden pudding is a tribute to the famous cocktail, usually served in a copper mug. It is a unique and impressive dessert to serve at Christmas.

Baked Rice Pudding with Raspberries

The sharp bite of raspberries pairs well with the rich, creamy rice pudding. This dessert is a great choice for those who want something comforting and indulgent.

Panettone and Nutella Bread Pudding

Bread and butter pudding is a classic comfort dish, but using panettone and Nutella elevates it to a new level. This pudding will wow your guests and is a fun twist on a traditional dessert.

Snickers Cheesecake Loaf

This dessert combines a rich chocolate cake with a creamy cheesecake layer, crunchy nuts, and caramel sauce. It is a unique and indulgent option, perfect for those who want a cake-like pudding.

Fig and Blackberry Crumble

These individual puddings are topped with oats and quinoa instead of flour, creating a crisp, buttery, and gluten-free finish. They are a tasty and healthy alternative to traditional Christmas pudding.

Date and Ginger Sticky Toffee Pudding with Brandy Toffee Sauce

This moist and flavourful pudding is served with a rich, sticky, and warming brandy toffee sauce. It is a boozy and indulgent alternative to Christmas pudding.

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