English Christmas Pudding is a traditional dessert with its roots in British cuisine that has become a symbol of Christmas celebrations in many cultures. Its origin dates back to the Middle Ages, when similar versions were prepared using ingredients available in the winter season. Over time, this recipe evolved with the incorporation of dried fruits, spices, and suet, essential elements that give it its characteristic flavor and texture.
In various Latin American countries, this delight is known by different names, though it maintains its essence. For example, in Mexico it is commonly found as "Fruit Pudding," while in some Caribbean countries it is called "Christmas Pudding." Regardless of the name, it is always a dessert full of tradition and with a strong connection to the festivities.
How to Make English Christmas Pudding
English Christmas Pudding is a festive and comforting dessert that combines candied fruits, nuts, and aromatic spices, linked to traditional English celebration cuisine. Below, we show you step by step how to prepare it, as well as an exquisite hot vanilla sauce to accompany it.
Ingredients: Flour, baking soda, salt, cinnamon, nutmeg, clove, molasses, milk, mixed candied fruits, raisins, walnuts, beef fat (suet), sugar, egg yolks, cornstarch, vanilla bean.
Steps:
Mix all the dry ingredients, fruit, raisins, nuts, and suet.
Add molasses and then milk to rinse all the molasses into the mixture.
Mix well.
Grease and flour an empty 3-pound Crisco can or a similar can with smooth sides.
Put the mixture into the can.
Cover with a double layer of aluminum foil.
Tie the aluminum foil with string.
Place the can in a large pot or boiler filled halfway with water.
Cover and steam for 2 hours and 30 minutes after the water boils.
Serve the slices topped with hot vanilla sauce and real whipped cream.
To prepare the sauce, boil 3 and a half cups of milk together with the vanilla bean.
Whisk sugar and egg yolks over hot water until warm.
Add cornstarch to the rest of the cold milk and mix.
Add the cornstarch mixture to the boiling mixture and bring to a full boil.
Pour the boiling cornstarch-milk mixture over the warm egg and sugar mixture, whisking vigorously.
Keep warm on a steam table or in a bain-marie.
This sauce is ideal for accompanying puddings and soufflés, making this pudding an even more special dessert.
