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A dark, fruit-rich British Christmas pudding steamed until moist and tender, with raisins, sour cherries, candied orange peel, apple, warm spices, and brandy. Make it ahead for a pudding that improves as it rests.
Imagen generada por IA
Imagen generada por IA
Soaked fruit brings concentrated sweetness and moisture, while apple and breadcrumbs keep the pudding tender. Long, gentle steaming melds the spices and brandy into a rich, cohesive crumb without drying the fruit.
Cool the pudding completely in its basin, cover tightly, and refrigerate for up to 2 weeks. For longer keeping, wrap the pudding and basin securely and freeze for up to 3 months.
Steam the refrigerated pudding for 90 minutes to 2 hours, or the frozen pudding for about 3 hours, until piping hot throughout. Check that the center reaches at least 74°C before serving.
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