Recipe for 8 people
Ingredients
- 170 grams brown sugar
- 200gram “fresh” bread crumbs
- 300 grams sultana
- 120 grams glazed orange rind
- 230 grams glazed cherries
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon dry ginger
- 1 teaspoon dry coriander
- ½ teaspoon ground cloves
- 1 pinch salt
- 40 grams plain flour
- 3 eggs
- 60 mls French brandy
- 175 grams Wagyu beef fat
- Brandy butter
- 80 grams unsalted butter
- 80 grams pure icing sugar
- 30 mls French brandy
Extra
- Using a large stainless bowl – add brown sugar, glazed fruit and sultana. Wagyu fat, spices, salt and flour.
- Using a wooden spoon, combine all ingredients
- Add the eggs and brandy
- Line a stainless steel bowl with plastic / gladwrap paper – and pour the mixture in the bowl.
- Using a tea towel – wrap the bowl as demonstrated.
- Cook in a hot Bain Marie – simmer for 10 hours
- Cool down -before stabilising in the fridge – overnight.
- Warm the pudding again using a hot Bain Marie for 2 hours.
Make the brandy butter
- Cream soft butter and icing sugar
- Add the brandy – mix until smooth
- Remove the pudding from the bowl, remove the plastic wrap. Plate the large pudding on a beautiful serving dish or platter.
- Using the extra brandy – flame the pudding – before serving.
- 30 mls French brandy – to flame!
Reposted with permission from https://letresbon.com.au/chef-christophes-french-style-christmas-pudding/
