The Queens Christmas Pudding Recipes

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THE QUEEN'S CHRISTMAS PUDDING



The Queen's Christmas Pudding image

Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.

Provided by Chef John

Categories     Custards and Puddings

Time 12h55m

Yield 8

Number Of Ingredients 18

15 medium Medjool dates, pitted and chopped
1 cup dried apricots, chopped
¼ cup currants
⅓ cup golden raisins
1 cup dried cranberries
⅓ cup finely chopped crystallized ginger
3 tablespoons bourbon whiskey
1 large orange, zested and juiced
10 tablespoons unsalted butter, melted
1 large egg, beaten
½ cup heavy cream
¾ cup buttermilk
½ teaspoon kosher salt
1 ¼ cups roughly chopped pecans
½ cup dry bread crumbs
1 ¼ cups all-purpose flour
4 sprigs fresh rosemary
¼ cup maple syrup

Steps:

  • Select a heat-proof bowl of any size or shape and generously grease with butter.
  • Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
  • Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
  • Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
  • Place in the refrigerator, 8 hours to overnight.
  • Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
  • Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
  • Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
  • Brush maple syrup over top. Cut and serve immediately.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg

QUEENS PUDDING



Queens Pudding image

Provided by Moira Hodgson

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2/3 cup soft white bread crumbs
1 tablespoon vanilla sugar (see note)
Grated rind 1 large lemon
1 1/2 cups milk
1 tablespoon unsalted butter
4 large eggs
1 tablespoon good-quality raspberry or blackberry jelly or jam
3 tablespoons sugar

Steps:

  • Put the bread crumbs, vanilla sugar and lemon rind into a pudding basin. Bring milk to boil and stir it into the crumbs. Leave for 10 minutes.
  • Preheat oven to 325 degrees.
  • Butter a shallow baking dish that will hold about two-and-a-half pints.
  • Separate the eggs, putting the whites in a large bowl. Beat the yolks into the milk-and-bread-crumb mixture. Bake for 20 to 30 minutes or until just firm. Remove from the oven and cool slightly. Turn the oven down to 250 degrees.
  • Meanwhile, spread the jam or jelly over the custard.
  • Whisk the eggwhites until they stand up in stiff peaks and fold in one tablespoon of sugar. Whisk again until satiny and fold in one more tablespoon of the sugar. Spoon the mixture over the custard and sprinkle with the rest of the sugar. Bake for 15 to 20 minutes, until the meringue is firm and lightly brown. Serve hot or cold, with heavy cream.

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