Indian Spiced Christmas Pudding

Ingredients

In this Indian adaptation of the Christmas Pudding, we have incorporated Indian spices such as cardamom, cinnamon, and nutmeg to infuse the dessert with a distinct Indian flavor profile. Additionally, we have added chopped dates, pistachios, and raisins to enhance the sweetness and texture of the pudding. The traditional steaming method remains the same, ensuring a moist and dense texture. We alse have the original recipe for Christmas Pudding, so you can check it out.

• 1 cup (200g) all-purpose flour 1 cup (200g) all-purpose flour
• 1 cup (200g) breadcrumbs 1 cup (200g) breadcrumbs
• 1 cup (200g) suet 1 cup (200g) suet
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 cup (200g) chopped dates 1 cup (200g) chopped dates
• 1 cup (200g) raisins 1 cup (200g) raisins
• 1 cup (200g) currants 1 cup (200g) currants
• 1 cup (200g) chopped pistachios 1 cup (200g) chopped pistachios
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 eggs 4 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) brandy 1/4 cup (60ml) brandy
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, breadcrumbs, suet, brown sugar, chopped dates, raisins, currants, chopped pistachios, ground cardamom, ground cinnamon, ground nutmeg, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the eggs, milk, brandy, orange zest, and lemon zest.
3. 3.
   Pour the egg mixture into the dry ingredients and mix until well combined.
4. 4.
   Grease a pudding basin or heatproof bowl with butter or oil. Transfer the pudding mixture into the greased bowl, pressing it down firmly.
5. 5.
   Cover the bowl with a double layer of greased parchment paper or aluminum foil, ensuring it is tightly sealed.
6. 6.
   Place the bowl in a large pot or steamer filled with boiling water, making sure the water reaches halfway up the sides of the bowl.
7. 7.
   Cover the pot with a lid and steam the pudding over medium-low heat for 4-5 hours, adding more boiling water as needed to maintain the water level.
8. 8.
   Once cooked, remove the pudding from the steamer and let it cool for a few minutes before carefully turning it out onto a serving plate.
9. 9.
   Serve the Indian Spiced Christmas Pudding warm, drizzled with caramel sauce and sprinkled with crushed pistachios.

Treat your ingredients with care...

• Chopped dates — Ensure the dates are pitted and finely chopped for even distribution throughout the pudding.
• Chopped pistachios — Lightly toast the pistachios before chopping to enhance their flavor and crunch.
• Orange and lemon zest — Use a microplane or fine grater to zest the fruits, avoiding the bitter white pith.

Tips & Tricks

• For a boozy twist, soak the dried fruits in brandy overnight before adding them to the pudding mixture.
• Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• If you prefer a lighter texture, substitute half of the suet with butter or vegetable oil.
• Make the pudding ahead of time and store it in a cool, dark place for up to a month. Reheat before serving.
• Customize the spice blend to your liking by adjusting the amounts of cardamom, cinnamon, and nutmeg.

Serving advice

Serve the Indian Spiced Christmas Pudding warm as a centerpiece dessert during your festive celebrations. Cut it into slices and drizzle each portion with warm caramel sauce for an extra touch of sweetness.

Presentation advice

Garnish the Indian Spiced Christmas Pudding with a sprinkle of crushed pistachios and a dusting of powdered sugar. For an elegant touch, decorate the serving plate with fresh mint leaves or edible flowers.