Christmas Pudding Flambe

Turn batter into a well greased 2 quart steam pudding mold with a tight fitting cover.

Christmas pudding flambe. Remove from the basin using a rounded knife or palette knife flip out onto a plate garnish or flambé and serve with brandy. Gently heat some brandy in a small saucepan until very hot but not boiling. Make and freeze the christmas pudding for up to 1 year ahead. The water in the kettle should boil gently.

How to light a christmas pudding. On christmas day reheat the pudding in a bain marie for 3 to 4 hours. A steamed confection not unlike fruitcake in its abundance of fruits nuts and spices christmas pudding has the holiday spirit and spirits in their full glory. To flambe the pudding warm a ladleful of brandy over direct heat and when it is hot carefully light the brandy.

Turn the pudding out onto a gorgeous and large enough serving plate with a rim. In my household as in many others setting fire to the pudding on christmas afternoon is a traditional and much loved way of getting into the christmas spirit in a more literal. Add more water as needed. Pour in enough boiling water to come halfway up the side of the mold.

Thaw overnight at room temperature and proceed as recipe on christmas day. Place mold on a trivet in a large kettle. Place the flaming ladle over the pudding but do not pour until at the table. Few occasions call for a flambe dessert as much as christmas and the british have it covered.

Light your christmas pud using our method below and serve with may we suggest brandy butter while cream or good ol custard will also be just as delicious. I was asked to show how to light a christmas pudding by a subscriber some time ago and so i thought i would make this video. Garnish or flambé and serve with brandy sauce and cream. Steam pudding for four hours.

On christmas day reheat your pudding in a bain marie for 3 4 hours. Then remove the basins using a rounded knife or palette knife and flip the pudding onto a plate.