Steamed Christmas Pudding

Ingredients:

• 1/2 cup (75g) Golden Raisins
• 1/2 cup (65g) Dried Cranberries
• 1/2 cup (96g) Turkish Apricots, diced
• 1/2 cup (90g) Diced Dates
• 1 cup (100g) Pecan or Walnut Pieces
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1 tsp Ground Nutmeg
• 1 tsp Salt
• 1/2 cup (118ml) Brandy or Rum
• 5 Large Eggs, room temperature
• 1/2 cup (100g) White Fine Sugar
• 1/2 cup (105g) Dark Brown Sugar
• 1 cup (240ml) Buttermilk, room temperature
• 2 cups (240g) All-Purpose Flour
• 2 cups (200g) Bread Crumbs, plain
• 1 cup (240g) Unsalted Butter, melted
• 1 tsp Baking Soda
• 1 tbsp Warm Water

Topping:

• 1 cup (240ml) Half and Half Cream, room temperature
• 2 Egg Yolks, room temperature
• 2 tbsp White Fine Sugar
• 1 tsp Vanilla Extract

Directions:

1. In a bowl add the Raisins, Cranberries, Apricots, Dates, Pecans or Walnuts, Cinnamon, Cloves, Nutmeg and salt.
2. Add the Brandy or Rum to the fruit and nut mixture. Let soak for about 30 Minutes.
3. In a separate bowl, crack the eggs and add sugars. Whisk together.
4. Add the Buttermilk and Flour to the egg mixture. Mix until all the flour is combined.
5. Add the breadcrumbs to the milk and egg mixture and fold in till the crumbs are moist.
6. Add the fruit mixture to the flour mixture and mix together completely.
7. Stir in the melted butter.
8. In a small bowl add the baking soda and warm water. Stir until soda is dissolved.
9. Add to the mixture and stir.
10. At this point you have 2 options for steaming. You either steam for 4 hours in a large steamer pot or if you are lucky enough to own an Instapot then steam for only 1 hour. Either way you must prep for steaming the same way.
    Steaming with an InstaPot: Place the mixture into a heat proof bowl that will fit into the Instapot. Add a ring to the bottom of the Instapot. Cover the top of the mixture with parchment, then a piece of tinfoil shiny side up ensuring the tinfoil is pinched tight. Place the bowl on top of the ring and fill the Instapot with water halfway up the bowl with the pudding. Set your Instantpot to seam for 1 hour. Close the lid and vent.
    Steaming on the Stovetop: If you are steaming on the stove, fill a pot with water halfway up. Place the ring at the bottom of the pot and the bowl of mixture on top of the ring. Place a lid on the pot and steam for 4 hours. If the pot steams dry add more water.
11. Once steamed, carefully remove from the pot and let cool for about 10 minutes. Invert onto a serving dish and prepare the custard.
    Custard Topping:
    • Add egg yolks and sugar to a bowl and whisk together.
    • In a medium sized pot over medium low heat, heat your cream until right before simmering.
    • Slowly whisk half the warm cream into the egg mixture. Doing this will prevent you from making scrambled eggs.
    • Pour this mixture into the pot with the remaining cream.
    • Heat the custard on medium low heat, stirring constantly until the custard thickens. Immediately take pot off heat.
12. Serve the pudding and top with custard.

Notes: Store leftovers in the fridge for 5-7 days.

• Prep Time: 1 Hour
• Cook Time: 4 Hours
• Total Time: 5 Hours
• Yield: 1 Large Bowl