How to Make Christmas Pudding with Cranberry Gelatin
This traditional English dessert resembles a cannonball made from dried fruits, eggs, butter, spices, and alcohol. It can be served with custard or brandy sauce, or a tasty Christmas pudding sauce using flour, but serving Christmas pudding with gelatin is something else you might like to consider, since the gelatin gives it a texture similar to poke cake and envelopes the whole pudding so it is moist and delicious for longer. Traditionally, a three pence coin or a sixpence (neither which is still in circulation in the UK) is baked in the pudding and the person who finds it is going to have a financially good coming year.
According to the history of Christmas pudding, these desserts were boiled in a pudding cloth in the 1800s and they are steamed for many hours. Modern ones might use a pressure cooker instead to shorten the cooking time. The pudding is traditionally adorned with a sprig of holly. Recipes for this dish appear from the 1600s, so it is a very old recipe.
The following recipe for Christmas pudding is based on a genuine English recipe finished off with a coating of cranberry gelatin. It comes from “The White House Cook Book” and this recipe was used to make Christmas puddings for several presidents of the United States. The presidents did not have the gelatin coating on theirs but perhaps you think it makes the dessert even more delicious!
- 1 lb stale bread
- 1 pint hot milk
- ½ lb white sugar
- 8 eggs
- 1 lb raisins
- 1 lb currants
- ¼ lb chopped lemon
- ½ cup brandy
- ½ cup white wine
- 1 lb beef suet
- Big pinch each of nutmeg, mace, ground cloves and cinnamon
- 4 tablespoons flour
- ½ package cranberry gelatin
- ½ cup boiling water
- 1 sprig holly (for decoration)
- Soak the bread in the hot milk and let it cool.
- Add the sugar and egg yolks.
- Stir the raisins, currants, and lemon into the flour and add all this to the mixture.
- Chop the suet finely and add this, as well as the brandy, wine and spices.
- Beat everything together well.
- Beat the egg whites to a stiff froth and add them to the mixture.
- Scald a cloth and dredge it through flour.
- Pour the Christmas pudding mixture into it and tie it firmly.
- The pudding will swell so make sure you leave some space for that.
- Boil it in water for six hours.
- Dissolve the cranberry gelatin in the boiling water and let it thicken.
- Poke holes in the Christmas pudding with a fork and pour the thickened cranberry gelatin over it.
- Leave it in the refrigerator for several hours.
- Decorate the pudding with a sprig of holly and serve chilled.
The history of Christmas pudding dates back hundreds of years and this mouthwatering dessert is served in most British homes on December 25 every year. You might have tasted a Christmas steamed pudding recipe before or a plum pudding recipe. Plum pudding is actually just another name for Christmas pudding. As you can see from the picture, this combination of dried fruits, alcohol, flour, suet, butter and more makes a mouthwatering dish. This pudding is heavy and doughy and a little goes a long way. It is one of the most satisfying and rich gelatin recipes every invented!
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