No sugar Healthy Classic Christmas Pudding

It’s always bitter-sweet when you remember your ex-boyfriend’s family recipe, and this Christmas Pudding is no exception. I thought about deleting this post, as our break-up was exceptionally bitter. But I winced, because I still have a good relationship with his family, and knowing their support is exceptionally sweet, and also warm; -just like his grandmother’s Christmas Pudding.

So there you go, Grandma’s Christmas Pudding!

I had to alter the recipe a bit, since I do not eat suet. So, instead of using 100g of suet, I substitute with unsalted butter for just 40g. Also, I used no sugar. I changed a bit, but I still think of this recipe as Grandma’s recipe. It is not mine, and knowing that it’s hers somehow makes me really happy. I think true recipes are not supposed to be original; it’s supposed to be told. Probably that makes me a terrible food blogger, but I hope some of you would understand what I mean.

It shocked me when I saw the list of things I need to get for Christmas Pudding. I wrote it down on a piece of paper and I remember I needed to go to 3 different stores in my town! *giggles*

 

 

1: Chop the dry fruits and soak them overnight. 
Soak them with 1/3 cup water, 3 tbsp brandy, 1 tbsp rum.

Next day…..

2: Work on the orange and lemon.
Find a big bowl then make a lemon and orange zest.  Then make freshly squeezed juices from the same orange and lemon into the bowl. Then chop the almonds into small pieces and mix them with the rest. 

3: Add apple, soaked dried fruits, and all the rest of the ingredients except for the egg.
Peel half an apple and shred it. Add it in a bowl with soaked dried fruit, flour, bread crumbs(panko), cinnamon, salt, and thinly cut butter, brandy, and rum. 

4: Mix well.
Mix until all the ingredients are combined, then flat the mixture with a back of the spoon and wrap it. 

5: Put the bowl in a refrigerator and leave it overnight.

next day(again)…..

6: Add an egg.
After a night, beat an egg and put it in your Christmas Pudding bowl. The mixture should have a fairly soft consistency.

7: Put some coins in it.
Here comes the British Tradition; taking turns in stirring, adding a few coins, making a wish.

I added a Japanese 5 yen, Thai 2 baht, American quarter, and Hong Kong 2 dollar coins. 4 main currencies I use at the moment. I recommend washing coins with vinegar before the tradition.

8: Flatten the mixture and wrap it.
Use a back of a spoon, or hitting the bowl itself to the ground to flatten the mixture. Then prepare a lightly buttered aluminum foil. Wrap it around the container with a string.   

9: Wrap it again, this time with a cloth.
Slowly put the bowl in a big pot with a half-full of water. I did this way because I simply did not have a steamer. This is a great way to make Christmas Pudding without a steamer. Steam this way with the lowest heat for 8 hours. Enjoy your entire kitchen smelling like a British Christmas all day. *giggles*

8 hours.

You might notice water might be running low at some point, then simply add more water from time to time. Meaning, you need to take full attention to the kitchen all day today. Have fun!

10: Done.
After many hours of seaming, here comes the Christmas pudding! if the pudding looks lighter than this, try steaming 2~3 hours more. You want your pudding to be perfectly brown.

11: Stick holes using chopsticks.
Then pour a little extra Brandy. That way, it’s easier for the pudding to absorb the liquid.

12: Wrap it with a fresh aluminum foil, then rest it in a refrigerator until Christmas. 

Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavors will not have had time to mature.

Grandma rested her Christmas Pudding for more than a half of a year, and that is just so impressive to me. Longest I waited so far was 3 weeks, and still tasted great.

 

On the Christmas night……

 

13: Reheat the pudding.
Reheat it by steaming again with a pot with half-fill water for about an hour.  Slice the edge with a table knife and place the pudding on a flat plate. 

Looks good! Cool it down the pudding for 20~30 minutes, because Christmas Pudding is not as delicious when it’s hot.

14: Pour a lot of rum and ignite the fire!
Turn off the lights in the room, so it would look very Grandma-Chrismasy. 

The classic British Christmas Pudding on fire. 

15: Pour single cream.  p.s. Don’t forget that you put some wishing coins in your pudding! If you do find your coins in your piece, that means there is a good chance your wishes might come true. I had a lot of fun hunting for one.

Ever since I made this Grandma’s Christmas Pudding, I became addicted to having a Christmas tradition. You see, I’m Japanese, and we do not have any “Christmas traditions”. I’m so thankful for the Grandma and her family who shared this recipe with me. Now every Christmas I think of them; and it makes me feel so sweet and warm, just like their Christmas Pudding.

 

Thanks for reading.
-Yuki