Dark Christmas Indian Pudding
10 servings
60 minutes
Dark Christmas Indian pudding is a delightful blend of Eastern spices and traditional European Christmas baking. Its rich flavor is revealed through nutmeg, cinnamon, and cloves, while orange and lemon zest add a subtle citrus freshness. This dessert has roots in the colonial era when British traditions mixed with Indian culinary motifs. The pudding has a dense and rich texture, with molasses and brandy giving it a pleasant depth of flavor. Sprinkled with brandy before serving, it becomes a truly festive treat that warms the soul and creates an atmosphere of coziness. Such pudding is perfect for winter holidays when one craves something aromatic, rich, and truly special.
1
In a bowl, mix currants and raisins. Add slightly chopped cherries, some crushed almonds, and finely chopped citrus zest.
- Zante currants: 300 g
- Raisins: 300 g
- Cocktail cherries: 60 g
- Blanched almonds: 60 g
- Orange zest: 15 g
- Lemon zest: 15 g
2
In another bowl, mix flour, salt, and spices. Stir in grated margarine, breadcrumbs, and sugar.
- Wheat flour: 120 g
- Salt: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Margarine: 240 g
- Crushed breadcrumbs: 120 g
- Sugar: 120 g
3
Combine both mixtures.
4
Squeeze the juice from the orange and beat it with eggs and vanilla. Add molasses and brandy and beat again.
- Oranges: 1 piece
- Chicken egg: 2 pieces
- Vanilla essence: 1 teaspoon
- Blackstrap molasses: 6 tablespoons
- Brandy: 1 tablespoon
5
Add the egg mixture to the other ingredients and gently mix.
6
Place the dough in a greased pudding mold, cover with greased paper, and cook in a steamer until done.
7
Remove the paper, cover with a new sheet. Serve warm.
8
Sprinkle with brandy before serving.
- Brandy: 1 tablespoon
