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Royal Christmas Pudding

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PREP TIME
50 min
COOKING TIME
250 min
TOTAL TIME
300 min
SERVINGS
8 servings
Dessert British English
Royal Christmas Pudding
Ingredients
  • 15 medium Medjool dates, pitted and chopped
  • 1 cup dried apricots, chopped
  • 1/4 cup currants
  • 1/3 cup golden raisins
  • 1 cup dried cranberries
  • 1/3 cup finely chopped crystallized ginger
  • 3 tablespoons bourbon whiskey
  • 1 large orange, zested and juiced
  • 10 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1/2 cup heavy cream
  • 3/4 cup buttermilk
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups roughly chopped pecans
  • 1/2 cup dry bread crumbs
  • 1 1/4 cups all-purpose flour
  • 4 chopsticks
  • 1/4 cup maple syrup
Instructions
1
Choose a suitable-sized bowl that can withstand high temperatures, and generously apply butter to its interior surfaces.
2
Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a large mixing container. Thoroughly mix all the ingredients together to achieve an even blend.
3
Add melted butter to the mixture and stir until everything is evenly coated. Incorporate egg, heavy cream, and buttermilk into the mixture to create a smooth batter.
4
Add salt, pecans, bread crumbs, and flour to the batter and mix until it reaches a thick, sticky consistency.
5
Transfer the dough mixture to the prepared bowl and use a spatula to flatten it down. Cover the top with parchment paper, then press it firmly onto the surface to seal.
6
Place two pieces of plastic wrap over the bowl, followed by a third piece on top. Bring the ends together and seal them tightly to create a secure package.
7
Cover the bowl with two layers of foil, securing it in place with a piece of string. This will help to retain heat and moisture during the cooking process.
8
The pudding can be cooked immediately, but it's recommended to let it rest in the refrigerator for 8 hours or overnight to achieve the best results.
9
Place a layer of chopsticks at the bottom of a large Dutch oven, followed by the wrapped pudding. Fill the Dutch oven halfway with water to create steam.
10
Place the Dutch oven over high heat, cover it, and bring the mixture to a boil. Once boiling, reduce the heat to medium and steam, covered, for 4 hours, checking every hour to see if additional water is needed.
11
Use kitchen towels to carefully lift the pudding out of the Dutch oven. Remove the string, take off the foil, and discard the plastic wrap.
12
Peel off the parchment paper, place a plate over the bowl, and invert the pudding to unmold it. Brush maple syrup over the top of the pudding before serving it immediately.