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Buttermilk Christmas Pudding

Buttermilk Christmas Pudding

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Submitted by supergran81

Buttermilk Christmas pudding: a warmly spiced, molasses-dark steamed pudding studded with raisins and made tender by buttermilk and suet. The traditional British holiday dessert, served with brandy sauce or custard.

YIELD

12 servings

PREP

15 min

COOK

5 hrs

READY

5 hrs

A steamed pudding is the heart of a traditional British Christmas, and this buttermilk version is a touch lighter than the boozy, months-aged classic while keeping all the cozy spice. Warm cinnamon, ginger, nutmeg, and clove perfume a molasses-dark batter studded with plump raisins, and the whole thing steams to a moist, dense, deeply festive pudding.

The buttermilk is the clever twist. Its acidity reacts with the baking soda to give the pudding a lighter, more tender crumb than the brick-dense puddings of old, while suet keeps it rich and moist as it steams. Molasses brings both the dark color and that deep, almost caramel-bitter backbone.

Steaming, not baking, is what gives Christmas pudding its signature texture: covered tightly and set over simmering water for a couple of hours, it stays moist and gently cooked all the way through. Keep the water at a steady simmer and top it up so it never boils dry. The pudding is done when it springs back at the center. Serve it warm, drenched in brandy sauce or a pour of custard, the way the holidays demand.

Kitchen Tips

  • Grease the mold well and cover it tightly with a lid or foil so no steam or water seeps in.
  • Keep the steaming water at a steady simmer and top it up as it evaporates, so it never boils dry.
  • The pudding is done when it springs back at the center when touched lightly.
  • Like all Christmas puddings, it’s even better made ahead; it keeps and the flavors deepen.

Variations

  • Add chopped dried figs, dates, currants, or candied peel along with the raisins.
  • Stir in a splash of brandy or rum, or soak the raisins in it first.
  • Serve with hard sauce, brandy butter, or whipped cream instead of custard.

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
79
CUP ML SUGAR
1 ¼ 6.3
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML GINGER
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML CLOVES
1 237
CUP ML SUET *
1 237
CUP ML BUTTERMILK
1 237
79
CUP ML MOLASSES

Directions

Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves.

Stir in suet, buttermilk or sour milk, raisins, and molasses.

Mix until dry ingredients are moistened.

Turn into well-greased 2-quart mold or casserole.

Cover with tight cover or aluminum foil. Place on rack in large steamer or kettle.

Add boiling water to height of 2 inches in steamer, cover.

Steam 2 to 2½ hours or until pudding springs back when touched lightly in center.

Serve with brandy sauce or custard if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 338 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 561mg 23%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 2%
Calcium 11% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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