• Share with us:
 
 
 

Chef Christophe’s French Style Christmas pudding

York Foods

Chef Christophe’s French Style Christmas pudding

4 December 2014

Recipe for 8 people

Ingredients

  • 170 grams brown sugar
  • 200gram “fresh” bread crumbs
  • 300 grams sultana
  • 120 grams glazed orange rind
  • 230 grams glazed cherries
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon dry ginger
  • 1 teaspoon dry coriander
  • ½ teaspoon ground cloves
  • 1 pinch salt
  • 40 grams plain flour
  • 3 eggs
  • 60 mls French brandy
  • 175 grams Wagyu beef fat
  • Brandy butter
  • 80 grams unsalted butter
  • 80 grams pure icing sugar
  • 30 mls French brandy

Extra

  • Using a large stainless bowl – add brown sugar, glazed fruit and sultana. Wagyu fat, spices, salt and flour.
  • Using a wooden spoon, combine all ingredients
  • Add the eggs and brandy
  • Line a stainless steel bowl with plastic / gladwrap paper – and pour the mixture in the bowl.
  • Using a tea towel – wrap the bowl as demonstrated.
  • Cook in a hot Bain Marie – simmer for 10 hours
  • Cool down -before stabilising in the fridge – overnight.
  • Warm the pudding again using a hot Bain Marie for 2 hours.

Make the brandy butter

  • Cream soft butter and icing sugar
  • Add the brandy – mix until smooth
  • Remove the pudding from the bowl, remove the plastic wrap. Plate the large pudding on a beautiful serving dish or platter.
  • Using the extra brandy – flame the pudding – before serving.
  • 30 mls French brandy – to flame!

Reposted with permission from https://letresbon.com.au/chef-christophes-french-style-christmas-pudding/