Caribbean Christmas pudding
Levi Roots shows us how to do Christmas Caribbean style! Today he serves up a delicious Christmas Pudding with a kick!
Serves approximately 8-10Prep: 20 minutes, plus 1 week for the fruit to soakCook: 6 hours
Ingredients:125g mixed dried tropical fruit100g mixed currants and raisins125g dried figs125g dried apples50g dried sour cherries35g chopped candied orange peel1½ tsp ground cinnamon1½ tsp ground ginger1½ tsp freshly grated nutmeg½ tsp ground allspiceGrated rind and juice of 1 lemonGrated rind and juice 1 orange300ml white rum, plus extra for flaming (optional)125g butter, softened, plus extra for greasing150g soft light brown sugar2 large eggs, lightly beaten125g plain flour, sifted½ tsp baking powderPinch of salt150g fresh white breadcrumbs50g mixed nuts, roughly chopped1 tsp vanilla extract3 tbsp apricot jam warmed with 1 tbsp brandy (optional)
Method:
Chop any large bits of the dried fruits into smaller chunks. Put the tropical fruit, currants, raisins, figs, apples, cherries, candied peel, cinnamon, ginger, nutmeg, allspice, lemon and orange rind and juice and rum into large bowl. Cover with cling-film and leave to sit, at room temperature, for a week, stirring every day.
Grease a 1.7 litre (3 pint) pudding basin with butter
Beat the butter and sugar together in a large mixing bowl until light and fluffy. Beat in the eggs a little at a time, then stir in the flour, baking powder, salt, breadcrumbs, nuts and vanilla extract. Stir the dried fruit and all its soaking liquid into the pudding mixture and mix thoroughly. Spoon into the pudding basin.
Lay two large rectangles of grease proof paper that will fit over the top of the pudding generously, and then a piece of foil the same size on top of each other. Pleat them together across the middle. Use to cover the top of the pudding, with the pleat in the centre, and fold over the sides.
Tie the cover tightly around the rim of the basin with kitchen string – you will need someone to help you. Make a string handle and attach to the sides so that you can easily lift the pudding in and out of the water as you steam it. Trim the foil and paper to leave about 5cm (2in) below the string.
Lower the pudding into a large saucepan with a trivet set in the base. Add enough boiling water to come halfway up the side of the basin. Cover with a lid and steam over a low heat (the water should always be simmering), adding more boiling water as necessary for six hours.
Leave to cool slightly, then remove the paper, foil and string. Cover the pudding as before.
On Christmas day, reheat the pudding by steaming again for 45-60 minutes. Turn it out on a plate and brush with the apricot glaze, if liked, and decorate it with a sprig of artificial holly.
If you are brave, you can flame the pudding before you carry it to the table. Warm extra rum in a saucepan until only just beginning to boil, pour into a ladle and set alight with a match, then pour over the pudding. Serve with brandy butter or cream if liked.