Christmas Pudding 

Directions

Marinated Fruit (overnight)  

1. In a large bowl combine candied fruit, fresh fruit, lemon and orange zest and juice. Add ¼ cup brandy and mix together. Cover with plastic wrap and store in the refrigerator overnight. 

Christmas Pudding  

1. Combine Kinnikinnick All Purpose Flour Blend, baking powder, salt, baking soda, allspice and cinnamon in mixing bowl. Mix until combined. 
2. Add beef suet, brown sugar and Kinnikinnick Panko Bread Crumbs. Mix until combined. 
3. Add eggs one at a time and mix until combined. 
4. Add marinated fruit and mix until combined. 

Cooking  

1. Generously grease a pudding bowl with butter (heat proof medium size deep ceramic bowl). 
2. Fill with Christmas Pudding and press contents slightly to make a smooth top and ensure there are no gaps. 
3. Cover top of bowl with a piece of parchment. 
4. Wrap bowl tightly with tin foil. Secure in place with kitchen twine and tie at top of bowl creating a handle. 
5. Place Christmas Pudding bowl in a large pot. Fill with water (just below top of Christmas Pudding bowl). Cover with a lid.
6. Cook on medium heat for 10 minutes. Reduce heat to low and steam in water bath for 7 hours. Check water during cooking process. Top up if needed. 
7. Carefully remove Christmas Pudding bowl from water using the aid of your kitchen twine handle. 
8. Remove twine, foil and parchment paper. Let cool slightly. 
9. Invert bowl on a plate. Remove bowl and finish cooling Christmas Pudding. 
10. Wrap cooled Christmas Pudding tightly with parchment, tin foil and a plastic bag. Store until Christmas Eve/Day in a cool area. You can store in the freezer if you live in a humid area. 

Finish Christmas Pudding 

1. Generously butter Christmas Pudding Bowl (same bowl you used to make it).
2. Unwrap Christmas pudding (if frozen, thaw the day before).
3. Place cooked Christmas Pudding on a plate. Place buttered bowl on top of Christmas pudding and flip back into buttered bowl (same way it came out, smaller side in the bottom of the bowl). 
4. Cover top of bowl with a piece of parchment. 
5. Wrap bowl tightly with tin foil. Secure in place with kitchen twine and tie at top of bowl creating a handle. 
6. Place Christmas Pudding bowl in a large pot. Fill with water (just below top of Christmas Pudding bowl). Cover with a lid.
7. Cook on medium heat for 10 minutes. Reduce heat to low and steam in water bath for 1 hour prior to serving.
8. Carefully remove Christmas Pudding bowl from water using the aid of your kitchen twine handle.
9. Remove twine, foil and parchment paper. Let cool slightly. 
10. Invert bowl on serving plate. Remove bowl. Place an optional piece of holly on top of Christmas Pudding. 
11. Optional: Flambé with brandy prior to serving. Heat ¼ cup brandy on the stove.
12. Place heated brandy into a metal ladle. Light brandy in ladle and carefully pour over the top of Christmas Pudding (brandy will burn a beautiful blue colour on the top of Christmas Pudding and go out by itself). 
13. Serve Christmas Pudding warm with optional Vanilla Custard or fresh cream.