You missed a key tradition of Christmas pudding, which is to bring it into the room flaming with brandy with the lights off and then serve it. Truly spectacular!
Just started making my grandmother’s Christmas pudding 3 years ago. It actually calls for the fruit to soak in Brandy for 2 weeks 😳. I hadn’t tasted it in 40 years but it brought tears to everyone who still remembers how good it was 40 years ago. I add dates and dried apricots just as you did.
Curruants, which are like small raisins, and raisins, which are like large currants. England doesn't have any trees left, so they need to use golden syrup. Lmao Chef John is on fire today
Haven't figured out the tree comment yet, is that a reference to Maple syrup? Well, first of all, it's not used in Christmas Pudding! Secondly, there's a reason it's produced in Canada. To harvest the sap you need temperatures below freezing at night and above freezing during the day. But he's not far wrong, we're 'developing' our countryside at an alarming rate. But that's another story. Don't get me started on that one!! 😏🇬🇧
@@rachelm7525 lol yup that one confused me and I am English and live in the heart of Maple country in the US. I wonder what it would taste like in a Christmas Pudding, maybe I’ll try it one day.
7:35-7:37 = "Since they don't have any trees left..." The best Chef John English shade since his infamous "Steak and Pancreas Pie" comment of nine years past. Looks delicious, Chef - methinks HM would approve, so look for that special invite from the Palace.
@@AmandaFromWisconsin Well, you're not far wrong!! These days, our cash-strapped Local Authorities are selling land to developers who build ghastly housing developments with no additional facilities (like shops, doctors, Post Office) Consequently all our 'food' is imported!!! My pet hate! 😏
Here in the UK "pudding" can be used to mean all kinds of things other than desserts, including some varieties of sausage. The rules are complex and, I believe, deliberately arcane just to confuse foreigners. It also provides Brits from different parts of the country as safe subject to have arguments about.
Hello U. K. From, Indiana. I grew up in New England, and my mom made the best Yorkshire Pudding to go with the Sunday roast beef. Bubble and squeek was my favorite. I like your comment about safe subject for arguments. We need similar here in this nutso country...cheers!!⚘🌱⚘🌱⚘🌱⚘
Not sure chef John reads my comment. I made this pudding for Christmas. It turned out perfect. In fact I divided the contents into 2 separate bowls and cooked them separately as this was too much for one pudding. I am planning on freezing one pudding. Friends who tried it said it is excellent. This is my first time ever making a Christmas pudding and thank you chef for the great recipe.
Wife and I made this for this Christmas. We left out the crystalized ginger and used spiced rum instead of bourbon. I made a vanilla bean Crème Anglaise following Chef John's recipe for the orange one with modifications. Wow, this thing served warm with the Crème Anglaise was simply amazing.
A true British Christmas Pudding in practically 50% alcohol & therefore doesn't need freezing. I accidentally bought 2 puddings about 10 years ago & have been eating the year old one each year as I replace it with a new one in my larder. Pudding, like the port, sherry, whisky, rum & brandy in it (plus Cointreau & cherry brandy if you are feeling fancy) NEVER goes off but merely matures.
My grandmother made something similar every Christmas, a steamed carrot pudding, which was served with hard sauce. The "sauce" was basically butter, booze and powdered sugar with maybe a grating of nutmeg or a sprinkle of cinnamon? My gran was German, so I suppose that's where that version came from. Thanks for the memories!
Cinnamon, very popular in winter in Germany and other northern countries, is considered in folk medicine to be a preventive of the common cold. Frohe Weihnachten !
The Christmas pudding my mother has always made was also served with hard sauce, just as you describe it. But it was also served with what she called caramel sauce, hot at almost too sweet ... and the two together, the hot melting the hard ... oh man I'm getting nostalgic (and hungry) :) Merry Christmas!
Since moving from South Africa, I have never had a proper Christmas pudding. My mother made hers in mid-November with brandy, she wrapped it tightly in foil, then once a week until Christmas she poured a couple of tablespoons of brandy over it and wrapped it up again. On Christmas Eve she unwrapped it and left it in the pantry until Christmas Day dinner. Served it with custard, cream, or sometimes brandy butter. I have always been intimidated to try and make. I will definitely do it this year, but add brandy and store it until Christmas.
Haha, here in Scotland we do the same, the mixing in of the brandy every week is called "feeding the pudding". Everyone in the house gets a go at stirring the pudding when you add the brandy & you're supposed to stir it clockwise & make a wish as you do so. The clockwise thing seemingly comes from the Three Wise Men travelling from East to West. Usually before cooking a silver sixpence [well it was when I was a kid] was wrapped in grease-proof paper & stirred into the pudding. The person who found it when eating it after cooking was supposed to have good luck all year. [In decades gone by it would be a whole almond instead of a coin]. We usually add candied peel [orange & lemon] instead of citrus zest in the UK. We usually added some candied angelica stem in there too... its emerald green & looks/tastes great.
I helped my grandmother make her puddings in the last years of her life to give her a hand - and to learn her recipe. It is very old - several generations now. Only bread crumbs. She would rub all the fruit with flour to take away the stickiness - she called it dry cleaning her fruit. No other flour in the pudding. Because she made them and gave them away to all the family and friends, most of the relatives don't know how. It is important to carry on the traditions.
@@Getpojke I have always had a stir up Sunday which is the sunday before Advent. Then I steam the puddings. And add brandy weekly to the cooked puddings. My husband liked them to be steamed until they were nearly black.
Don’t be intimidated by it - the hump of making it really just the long steaming, and that’s not so tough as long as you keep the heat to a simmer and don’t let it boil dry. (Putting the covers on the bowl is a bit tedious, too - choose a basin with a good lip)
I LOVE chef John's beautiful and delicate humor. Just for the records - all the ingredients and about 7/8 of the preparations - are identical to mediterranean cake that is very popular in the vast area between Spain and Morocco to Turkey, Syria, Lebanon, Israel and I think even Iraq. The only difference - we BAKE it instead of steam it, and I becomes very hard, and we then slice it to thin crunchy slices to go with our tea. Can't even recall the name of this, I guess it's just too regular and popular to have a name? Anyways, nice to know that the late Queen would enjoy such thing. And I think Chef John should have introduced a fair warning - the amount of Calories in this thing... well. This is one of the most nutrients-dense foods of all. Dry fruit are immensely packed with sugars and then you add on nuts, and butter and flour, and to seal your doom, just half a cup of whiskey. Great... Anyways this is REALLY tasty, and I would recommend the dried apricots NOT the sweet ones from turkey (although they're very tasty to eat as they are) but to use the darker, naturally dried on the roof - more sour ones from Azerbaijan -- they preserve about twice the aroma and taste and texture of summer apricot.
The rosemary sprigs in the bottom of the dutch oven looks like the most Christmasy thing ever! Thank you Chef John! I'm definitely making this for my family's Christmas Eve celebration!
Looking good chef..... However, in the UK it's typically brought to the table coated with a flaming brandy for a bit of a theatrical entrance; although I'm sure that probably constitutes an OSHA infringement in the US? It's then traditionally served with a creamy brandy sauce as an accompaniment. Conclusion: the more sweet alcohol, the better 🥳
While I don't make every recipe you post, these videos have been invaluable to my mental health and calmness. I learn a lot, and my stresses melt away. Thank you for making such great videos.
I recognize those berries: they're pyracantha. The berries are edible in the "technically you could, but why?" family. Eating a lot of them can give you a hell of an upset stomach since (like many of its cousins in the rose family) the seeds are mildly poisonous.
My childhood home had a row of those bushes in the front yard. I never thought they were particularly attractive, and owing to the nasty thorny spikes on the branches, pruning them could be a painful and bloody chore. They are the last thing I would want to see garnishing a dish for any occasion, special or otherwise.
@@dewitthobson2279 Yeah. Pyracantha is also called "fire thorn" and they are sometime placed in front of folk's bedroom windows to prevent someone from trying to climb in. Didn't know they were poisonous. I had one of those in front of one of the apartments I lived in. I was on the ground floor. Those thorns are *nasty*!
They are nice as jam or liqueur - only the seeds inside the berries are slightly poisonous, so you need to pass the jam through a sieve during preparation.
Today, just recently something very sad has happened, it's also cold and dark here. Now I'm feeling joy from watching you. It is lifting my spirit and warms my heart. Thank you for your always cheerful demeanour and quirky humour Chef John. Please stay the same and take care of yourself!! PS: I saw saw the lemon seed fall and get mixed in :O Let's hope Chef John didn't get into a lawsuit over it...
@@rachelm7525 of course it does. Suet has a unique melting point which is critical for the proper development of the boiled pudding. Butter simply doesn't work. Idk what chef john is thinking.
I absolutely love the stuff. I've already had 2 Christmas pudding desserts. In all honesty, I love the extras I put on it. Double cream, custard, Brandy butter, brandy cream, Baileys cream and Courvoisier cream all in the sane bowl! its traditional to pour a little brandy on top, and set it alight. love this recipe. Great vlig
I have never heard of pouring golden syrup or maple syrup over a plum pudding or using creme freche as an accompaniment. As far as I know, this wasn't a British thing. In the UK, my family there would pour warm custard sauce over your slice. My gran made puddings for the whole family & used to start making them a couple of weeks before Christmas. After Christmas dinner, my grandfather would bring the pudding to the table, splash a little whiskey or rum over it & light it. We kids were thrilled when the flames turned different colours as the alcohol burned off. To my knowledge, no curtains or tablecloths ignited. Slices were then doled out to everyone & the custard sauce was passed around. Great fun.
You're right about the custard, though it would only be called custard, not custard sauce, and the alcohol content was strictly brandy only. Did you ever have thrupenny-bits or sixpences in yours? 🤗
Chef John, I’ve watched many chefs make this pudding and I’ve always been intimidated because it’s seemed too complicated having to be tied up and steamed. I’m encouraged by your video and I believe I may attempted to make it. Thanks, Chef John!!!!
I like to make candied orange peel at Christmas time and add it to the pudding. This looks great, but I do add the spices of Christmas, nutmeg etc. And, I make an easy rum flavored sauce to serve with. I can’t find suet at the meat department anymore. Most of the young guys don’t even know what it is. I’ve bought it Amazon, but will try butter. You always demonstrate so well, and you crack me up to boot, chef John!
As a Canadian subject of the Crown, I am pleased to help you to write to her Majesty. The Palace recommends: Her Majesty The Queen Buckingham Palace London SW1A 1AA If you wish to write a formal letter, you can open with 'Madam' and close the letter with the form 'I have the honour to be, Madam, Your Majesty's humble and obedient servant'. This traditional approach is by no means obligatory. You should feel free to write in whatever style you feel comfortable. We Canadians know that the Queen is shown almost all of her correspondence on a daily basis by one of her Private Secretaries, and she takes a keen interest in the letters she receives.
Awesome! I’ve always wanted to make this. I lived in England and the traditional recipes I found were very involved and spread over days and weeks. I gave up before even trying. I will definitely be making Chef John’s version!! Thank you Chef and Merry Christmas 🎁
My siblings and I made ours back in October in order to make sure it got the proper minimum of 6 weeks at least to rest before the final steaming to cook it on Christmas Day.
My English mother and grandparents would pour a little brandy on top and light it before serving. It adds a little flavor and cooks some of the outside sugar.
That plant is Pyracantha, I believe. My mom liked the beautiful red ( and some have yellow berries) and green. She had a plant growing on the side of our brick garage when I was in elementary school long ago. I believe my mom said the berries will make animals, such as dogs, and humans, sick ( stomach upset ) in large amounts.
The word "pudding" is the English word for sausage (the word "sausage" itself coming instead from the French). In England, the traditional sausage would be minced pork, suet, blood, seasonings, and sometimes breadcrumbs and flour stuffed in the entrails of a pig and boiled until firm. Plum puddings were originally made very much the same way: bread crumbs and flour mixed with suet and sweetmeats (raisins, candied fruit etc) stuffed in the stomach of sheep or goat or other mammal and then boiled until firm. From there they went to being wrapped in tight-woven fabric and boiled, and now in the modern day they are more often steamed in a pudding basin. The word "pudding" to refer to types of English sausage still lives on in foods like "black pudding". "Plum" just means some sweet thing. So "plum pudding" if transliterated from Germanic-derived English to French-derived English would render to something like "desert sausage".
I loved making this for Christmas. It turned out perfect. I had holly but no berries so took white chocolate and food color and it looked great. A new holiday tradition!
Nice looking pudding! I make several every year as gifts from a very old recipe! With Rum Butter. Which ever you make, it is the flavour of Christmas! And a Merry one to you! Happy Hogmanay!
I have wanted to make a traditional English Christmas Pudding for some time, but always assumed it was too complicated to try it. This year I decided to give a go, and your recipe made it seem much less daunting. Maybe it was replacing the suet with butter? I followed the recipe to the letter (except for the buttermilk - I used the lemon instead). Wow! This was amazing! The family loved it! Thanks for providing this recipe. It is now an established tradition in our house to have a Christmas pudding at holiday time - even after just one try!
I’m sitting on my porch with a cigar and this video, laughing out loud. And no, I’m not laughing at the cigar. You’re delivery is brilliant. Oh, and I learned something. Thanks!!
In England we do not use golden syrup on Christmas puddings ever..... We put warmed brandy on and serve it with brandy sauce(white sweetened bechamel flavoured with brandy).
My parents are coming for Christmas this year and they lived in England for several years. I'm anxious to see how it all turns out! It also gives me a reason to buy a Dutch oven.
You can use a slow cooker if you have one or a large pan but then you don't get the excuse to buy a Dutch oven. I'm from England and I've been making Christmas puddings for nearly 40 years. I hope you have a great time with your family and they enjoy your pudding. I have my own recipe which I have made for years now. Traditionally the Christmas pudding is served after Christmas dinner, which very closely resembles your thanksgiving dinner as it is traditional in England to have turkey for Christmas dinner. Once dinner is eaten the lights are turned down low and the cook warms a ladle of brandy and sets it on fire. This is poured over the top of the pudding and is then marched into the dining room ablaze. If I can give you one tip to make this pudding better that would be to steam it for twice as long. It makes it much denser, richer and a deeper darker colour. I would also add some spices such as ground cinnamon, nutmeg and clove.
@@richardk5246 three of my favorite spices...in addition to cayenne of course. I like the advice to steam it longer...ill remember that if I ever make it...⚘⚘⚘⚘
@@heidicrimmings9615 I can't urge you enough to make a Christmas pudding. Use the spices and the longer cooking times. If you really want to make it EVEN better, substitute the cream and butter milk for a dark beer or stout. I use Guinness and a little splash of sherry. These puddings are traditionally made well in advance and left to age as it improves their flavour. I really do hope you make one as they are very special but I am biased as I make around 30 of these every year for friends and family.
this looks great. Nothing whatsoever like any christmas pudding I ever saw in the UK, or any recipe I've ever read (and I've read plenty), but what they heck!
Making sure the bottom of the bowl is not in contact with the pan is actually practical. While the maximum temperature the water can reach is its boiling point, the pan itself can be much hotter. So if you have a plastic bowl, it can (and likely will) melt unless there is something to insulate it from the pan. If you have a ceramic bowl this is not an issue, but then the bowl is likely much hotter than it should be and the pudding will cook faster than you expect and likely dry out or start to burn so when you tip it out, the top is a charred mess
Ok…I’m a LOYAL fan and I love everything you do, but this tops it all! I await every, “After all” rhyme and I believe this one is your BEST! I enjoy your delivery, your thoughtful insights, and your subtle humor as much as I enjoy your recipes! Keep it coming!
Seriously, I have been waiting all day for this! I’m so happy: now, I can take a nap in peace. As for the pudding, I won’t make it this year because it’s a little late for me to switch gears on the Christmas menu, but I think I definitely will next year. Hey, maybe on the Fourth of July!
In the UK, you can start making a Christmas PUD anytime. The earlier the better. It cab be stored for YEARS. We usually add a drop of brandy from time to time. It's ok for kids as the alcohol vapourises, and just leaves a lovely rich flavour. On Christmas day, we warm a ladleful of brandy, ignite it, and pour it over the hot pud. Enjoy. HAPPY CHRISTMAS.
Christmas doesn't end on Christmas day. That is the start of the Christmas season, which actually goes all through January until Feb 2nd. Candlemas Day. Although the traditional day for the tree to come down is the day following Epiphany Day ( Jan 6th) . The correct greeting for the days after Christmas is "Compliments of the Season" - except for New Year's Day. So do like the mediaevals did and traditional Catholics still do. Celebrate all through those dark January days
I made this recipe today, even had real maple syrup to brush on. Delicious. My family however, lacking a refined palate, would require more sweetness, so I whipped up a quick hard sauce. Splendid. Thanks to you and the good friend you haven't met for this new addition to my holiday arsenal of flavor.
🇹🇷 Turkish apricots and medjoul dates are my absolute fav fruit. This has to be a great dessert. I will make it alcohol free though. 😊 Wish you all a nice day. Take care, Dilek
It's a bit of a myth that cooking eliminates all the alcohol. I was contemplating substitutes myself. Maybe just a little more OJ, or some cranberry juice?
This looks tasty. As an aside, I think those are pyracantha berries you have there, especially if it has wicked thorns on the bush. They aren't poisonous, but can cause a tummy ache if you eat them. I tried eating them as a kid, and they are not good, but birds seem to like them.
that might be the type of plant that was at my childhood home that I've been trying to remember - are the berries prone to being somewhat mealy inside, and kind of yellowish? (It's what I remember most, squishing them between my fingers)
@@SangosEvilTwin yes, the insides are yellowy or or a cream white with a tiny black seed inside. They are mealy for sure! They can start to ferment on the bush, and birds will eat them and they will get tipsy. At least, that's what poison control told my mother when she called them, concerned that the birds were acting strange after eating the berries (they were hopping on the ground, having a little trouble flying straight). PC told her the birds would have to eat a ton of them to be poisoned, but they seem to like them most when they are slightly rotting, probably because they enjoy being a little drunk 😆
That's definitely pyracantha, aka firethorn. Birds ESPECIALLY like the berries when they've gotten overripe and started to ferment. Nothing quite like having a flock of birds stumbling around your lawn because they're too sloshed to fly.
A Christmas pudding custom from my parents .....before cutting and serving .....the pudding would be placed centre table on a plate ...my father would slightly warm some brandy in a saucepan...set it alight and pour it over the pudding ....the beautiful blue flame which lasted only seconds was a wonderful bit of extra magic...the pudding was delicious. thank you for this recipe...I will try it next year. Merry Christmas all. Gilly wife of Mark in Norfolk UK
So right. I was taught never to add alcohol from the bottle in case the flame shot back into the bottle and blew it up. Now makes me wonder which alcohol they used !
Hahahaha love your sense of humor ❤ thank you for making recipes accessible. I have watched 4 other pudding recipes and thought i could never make it. Thank you for explaining substitutes
A few years ago I made chestnuts roasted on an open fire. This year, I was planning to make a figgy pudding. So the timing for this recipe is perfect! Though instead of maple syrup I'll probably try to make some kind of rum sauce.
@@volcrazy89 Why would maple syrup be bad? Are you not a fan, or are you thinking of like, Mrs. Butterworth's or something like that? Presumably, they would use some nice, real maple syrup, should be lovely with the pudding.
Thats a very light version of Christmas pudding . My Mum used to add Guinness to her’s . A lot of recipes add black treacle and most add allspice . We never paint ours in syrup its covered in Rum or Brandy then flamed
Christmas pudding came before fruit cake. Flour in England was expensive. All my grandparents except one came from England. So I grew up eating both. To include boiled meat puddings.
I was just sitting here thinking - I have an unusual fruitcake recipe I actually like (with Nonesuch mincemeat). You make it and let it “ferment” for a month, wrapped in cloth, while dousing it with liquor throughout the time. I just wondered if I could use that recipe and turn it into a couple puddings. I think it would work. And I think the puddings could also be doused throughout the month, then re-steamed for a shorter time just in time for dessert.
Merry Christmas! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
That looks delicious and would be even better with a white rum cream sauce ! I am a big fan of the Harrods Matured Classic puddings ( Aged nine months ). Not available in Canada though.... Pity
Mashaallah yummy yummy yummy 😋 super delicious pudding 😋 super delicious 😋 looking very nice 🤩 I wish you more success in future 🌹 good luck 👍🏻 stay connected with us 💐💐💐💐
@@lynnecameron9976 you missed the joke. Look up “nobody likes a soggy bottom” or something like that - it is from that great British baking show he mentions.
@@zzing no I have watched all the GBBO episodes and know the comment well, but there is a genuine reason for lifting the pudding basin off the floor of the saucepan.
I'm absolutely going to try this one. Keeping the water out seems to be the most difficult part of this, and the method you've used here seems to work really, really well. I assume that just about any dried fruits would be OK to use for this, yes? I'm not the biggest fan of apricots, so I'm trying to think of a decent substitute.
Yes. Any dried Fruit is alright. The Origin for it is Figgy Pudding. This contained any Kind of available dried fruit and raisins. Happy Cooking from Germany 🇩🇪👍
Chef Johnnn! Just made this for xmas 23'..As an American all the fuss in the old Xmas songs are true! Bloody Brilliant! Yes.. I can say bloody....because after all... I am the Royal King of my Royal pudding! 😂
Haha! First thing I noticed was the highly toxic Pyracantha leaves and berries. Just kidding! It's really only the seeds and it's mild. We have them. They make an okay jelly and the birds love to get drunk eating them when they ferment. Nasty thorns though. Anyway... this looks lovely. Similar to my recipe, but a little easier, I think. Hubby says, "MORE BOOZE!!!". I use brandy and a LOT of it. :-D
I've never made pudding but i have made fruit cake from and old better homes and gardens cookbook. It was thoroughly stuffed with dried fruit. It is so good sliced and toasted with butter in top. Mmmmm.
I've never seen the JO version, but I have watched Max Miller (Tasting History) do a couple of puddings and I can say the main reason I was put off was due to needing the special equipment. I love the change of using butter for the suet, and that bowl! Does one need to make sure the bowl is ovenproof, or anything special? You make me think I could maybe give this a try!
I think any ceramic bowl will work. The maximum temperature it's got to withstand is 100c - but add a little more just in case. You'll only crack the bowl if the pan boils dry ! :)
You're going to be disappointed by the butter. Try and find kidney suet. Seriously. I've tried butter, thinking it would be OK, when I couldn't get suet. It was a greasy mess because butter melts differently than suet. This attempt by chef john is revisionist history. It's like the remake of the Waltons. It shouldn't be done. That said, you can also use a steamed pudding mold. It comes with a snap on lid, making life easier.
My Maternal grandfather was born in England and his sister and he came to USA as teens. I'm not sure if he ,later convinced my grandmother to make steamed cocoa with a warm,deliciously sweet hard white sauce but omg , it was scrumptious , and as a kid, I could have made a meal of the White sauce ,alone.yummmm
You missed a key tradition of Christmas pudding, which is to bring it into the room flaming with brandy with the lights off and then serve it. Truly spectacular!
Really easy to burn though, and it doesn't taste good burned.
Just started making my grandmother’s Christmas pudding 3 years ago. It actually calls for the fruit to soak in Brandy for 2 weeks 😳. I hadn’t tasted it in 40 years but it brought tears to everyone who still remembers how good it was 40 years ago. I add dates and dried apricots just as you did.
I also make a relatively pourable custard flavoured with Brandy for pouring over the pudding.
Yes, best to soak the fruit for at least a week or two.
Yuck, I can only imagine how boring the rest of the meal was
@@donnyl3336. That sounds lovely! I think I’ll try that this year. Thank you.
I soak mine for a week...equal amounts of port and brandy
Curruants, which are like small raisins, and raisins, which are like large currants. England doesn't have any trees left, so they need to use golden syrup. Lmao Chef John is on fire today
They cut them all down to make ships and cricket bats!
lol yup. Have to say though Golden Syrup is delicious!
Haven't figured out the tree comment yet, is that a reference to Maple syrup? Well, first of all, it's not used in Christmas Pudding! Secondly, there's a reason it's produced in Canada. To harvest the sap you need temperatures below freezing at night and above freezing during the day. But he's not far wrong, we're 'developing' our countryside at an alarming rate. But that's another story. Don't get me started on that one!! 😏🇬🇧
@@rachelm7525 lol yup that one confused me and I am English and live in the heart of Maple country in the US. I wonder what it would taste like in a Christmas Pudding, maybe I’ll try it one day.
you spelt currants wrong
7:35-7:37 = "Since they don't have any trees left..." The best Chef John English shade since his infamous "Steak and Pancreas Pie" comment of nine years past. Looks delicious, Chef - methinks HM would approve, so look for that special invite from the Palace.
English shade does not exist because they have no trees.
I’ll see myself out.
@@AmandaFromWisconsin Well, you're not far wrong!! These days, our cash-strapped Local Authorities are selling land to developers who build ghastly housing developments with no additional facilities (like shops, doctors, Post Office) Consequently all our 'food' is imported!!! My pet hate! 😏
Did she make this for Jeff Epstein and Ghislaine Maxwell visit. Probably not what you think?
@@fredrickcombs1629 well, since The Queen never does her own cooking......no. 😏
@@AmandaFromWisconsin .
.cm ccmc
Here in the UK "pudding" can be used to mean all kinds of things other than desserts, including some varieties of sausage. The rules are complex and, I believe, deliberately arcane just to confuse foreigners. It also provides Brits from different parts of the country as safe subject to have arguments about.
You're so right. Shhh, don't mention black pudding. Not for the faint of heart.
Yes, trying to explain to Americans the difference between pudding/s and dessert is fraught with difficulties.
Bake me a figgy pudding and bake it right now! 🎶🎼🎵
@@lindainparis7349 isn’t it blood pudding?
Hello U. K. From, Indiana. I grew up in New England, and my mom made the best Yorkshire Pudding to go with the Sunday roast beef. Bubble and squeek was my favorite. I like your comment about safe subject for arguments. We need similar here in this nutso country...cheers!!⚘🌱⚘🌱⚘🌱⚘
Not sure chef John reads my comment. I made this pudding for Christmas. It turned out perfect. In fact I divided the contents into 2 separate bowls and cooked them separately as this was too much for one pudding. I am planning on freezing one pudding. Friends who tried it said it is excellent. This is my first time ever making a Christmas pudding and thank you chef for the great recipe.
Wife and I made this for this Christmas. We left out the crystalized ginger and used spiced rum instead of bourbon. I made a vanilla bean Crème Anglaise following Chef John's recipe for the orange one with modifications. Wow, this thing served warm with the Crème Anglaise was simply amazing.
A true British Christmas Pudding in practically 50% alcohol & therefore doesn't need freezing. I accidentally bought 2 puddings about 10 years ago & have been eating the year old one each year as I replace it with a new one in my larder. Pudding, like the port, sherry, whisky, rum & brandy in it (plus Cointreau & cherry brandy if you are feeling fancy) NEVER goes off but merely matures.
My grandmother made something similar every Christmas, a steamed carrot pudding, which was served with hard sauce. The "sauce" was basically butter, booze and powdered sugar with maybe a grating of nutmeg or a sprinkle of cinnamon? My gran was German, so I suppose that's where that version came from. Thanks for the memories!
Cinnamon, very popular in winter in Germany and other northern countries, is considered in folk medicine to be a preventive of the common cold. Frohe Weihnachten !
Sounds like brandy butter- butter whisked with powdered sugar and brandy. Delicious with Christmas pudding
My family is Scots/Brits and hard sauce was definitely part of the presentation, along with sometimes presenting the pudding flambeed.
The Christmas pudding my mother has always made was also served with hard sauce, just as you describe it. But it was also served with what she called caramel sauce, hot at almost too sweet ... and the two together, the hot melting the hard ... oh man I'm getting nostalgic (and hungry) :) Merry Christmas!
My grannie was Irish and she made the same sauce 😄
The rare Chef John recipe without a pinch of cayenne.
What? Wait...no...it can't be. Hmmm
Good catch!
Irony is that it would probably be very nice in a Christmas Pud
HAHA right!
But...does he give it the olllllll' shaky shaky?🥰
Since moving from South Africa, I have never had a proper Christmas pudding. My mother made hers in mid-November with brandy, she wrapped it tightly in foil, then once a week until Christmas she poured a couple of tablespoons of brandy over it and wrapped it up again. On Christmas Eve she unwrapped it and left it in the pantry until Christmas Day dinner. Served it with custard, cream, or sometimes brandy butter. I have always been intimidated to try and make. I will definitely do it this year, but add brandy and store it until Christmas.
Haha, here in Scotland we do the same, the mixing in of the brandy every week is called "feeding the pudding". Everyone in the house gets a go at stirring the pudding when you add the brandy & you're supposed to stir it clockwise & make a wish as you do so. The clockwise thing seemingly comes from the Three Wise Men travelling from East to West.
Usually before cooking a silver sixpence [well it was when I was a kid] was wrapped in grease-proof paper & stirred into the pudding. The person who found it when eating it after cooking was supposed to have good luck all year. [In decades gone by it would be a whole almond instead of a coin].
We usually add candied peel [orange & lemon] instead of citrus zest in the UK. We usually added some candied angelica stem in there too... its emerald green & looks/tastes great.
I helped my grandmother make her puddings in the last years of her life to give her a hand - and to learn her recipe. It is very old - several generations now. Only bread crumbs. She would rub all the fruit with flour to take away the stickiness - she called it dry cleaning her fruit. No other flour in the pudding. Because she made them and gave them away to all the family and friends, most of the relatives don't know how. It is important to carry on the traditions.
best recipe is the one on Epicurious
@@Getpojke I have always had a stir up Sunday which is the sunday before Advent. Then I steam the puddings. And add brandy weekly to the cooked puddings. My husband liked them to be steamed until they were nearly black.
Don’t be intimidated by it - the hump of making it really just the long steaming, and that’s not so tough as long as you keep the heat to a simmer and don’t let it boil dry. (Putting the covers on the bowl is a bit tedious, too - choose a basin with a good lip)
I LOVE chef John's beautiful and delicate humor.
Just for the records - all the ingredients and about 7/8 of the preparations - are identical to mediterranean cake that is very popular in the vast area between Spain and Morocco to Turkey, Syria, Lebanon, Israel and I think even Iraq.
The only difference - we BAKE it instead of steam it, and I becomes very hard, and we then slice it to thin crunchy slices to go with our tea.
Can't even recall the name of this, I guess it's just too regular and popular to have a name? Anyways, nice to know that the late Queen would enjoy such thing.
And I think Chef John should have introduced a fair warning - the amount of Calories in this thing... well. This is one of the most nutrients-dense foods of all. Dry fruit are immensely packed with sugars and then you add on nuts, and butter and flour, and to seal your doom, just half a cup of whiskey. Great...
Anyways this is REALLY tasty, and I would recommend the dried apricots NOT the sweet ones from turkey (although they're very tasty to eat as they are) but to use the darker, naturally dried on the roof - more sour ones from Azerbaijan -- they preserve about twice the aroma and taste and texture of summer apricot.
The rosemary sprigs in the bottom of the dutch oven looks like the most Christmasy thing ever! Thank you Chef John! I'm definitely making this for my family's Christmas Eve celebration!
The poisonous red berries were also pretty Christmassy.
I don't have rosemary sprigs. I wonder about using tips of some pine branches cut from the tree?!!! Probably too sappy.
Lol@ Ships and Cricket Bats! You were definitely ON for this one!!!
I love British Christmas food, so wholesome and perfect for the long cold winter nights
Looking good chef.....
However, in the UK it's typically brought to the table coated with a flaming brandy for a bit of a theatrical entrance; although I'm sure that probably constitutes an OSHA infringement in the US?
It's then traditionally served with a creamy brandy sauce as an accompaniment.
Conclusion: the more sweet alcohol, the better 🥳
My family isn’t British but that’s the way my mother used to do it when I was growing up. She’d use brandy hard sauce as an accompaniment.
Flambéing is not an OSHA violation, and OSHA violations have to take place at or because of a job.
While I don't make every recipe you post, these videos have been invaluable to my mental health and calmness. I learn a lot, and my stresses melt away. Thank you for making such great videos.
Same.
I recognize those berries: they're pyracantha. The berries are edible in the "technically you could, but why?" family. Eating a lot of them can give you a hell of an upset stomach since (like many of its cousins in the rose family) the seeds are mildly poisonous.
My childhood home had a row of those bushes in the front yard. I never thought they were particularly attractive, and owing to the nasty thorny spikes on the branches, pruning them could be a painful and bloody chore. They are the last thing I would want to see garnishing a dish for any occasion, special or otherwise.
@@dewitthobson2279 Yeah. Pyracantha is also called "fire thorn" and they are sometime placed in front of folk's bedroom windows to prevent someone from trying to climb in. Didn't know they were poisonous. I had one of those in front of one of the apartments I lived in. I was on the ground floor. Those thorns are *nasty*!
They are nice as jam or liqueur - only the seeds inside the berries are slightly poisonous, so you need to pass the jam through a sieve during preparation.
Today, just recently something very sad has happened, it's also cold and dark here. Now I'm feeling joy from watching you. It is lifting my spirit and warms my heart. Thank you for your always cheerful demeanour and quirky humour Chef John. Please stay the same and take care of yourself!!
PS: I saw saw the lemon seed fall and get mixed in :O Let's hope Chef John didn't get into a lawsuit over it...
⚘🌱⚘🌱⚘🌱⚘💙💙💙
@@heidicrimmings9615 Heidi please reply to me in the same way!
@@mrb7094 💯👍⚘💜⚘💜😉
@@heidicrimmings9615 Made my day!
@@mrb7094 gee...and mine. 🌴🌺🌴🌺
My husband's British grandmother, Mimi, made this every Christmas, calling it suet pudding. It was delicious but very rich.
the hard part for me is to find "seeded raisins". Not seedless. Ones that have been cut in half almost and opened up and seeds taken out by hand.
A suet pudding is usually a filled suet-crust or pastry, eg Steak and Kidney pudding. A Christmas pudding does contain suet, though. 🙂
@@rachelm7525 of course it does. Suet has a unique melting point which is critical for the proper development of the boiled pudding. Butter simply doesn't work. Idk what chef john is thinking.
@@uptoolate2793 yeah it cannot be substituted. I can’t imagine the texture was that good.
It’s best to just eat a small slice of it. Is it very rich and filling. Don’t have too much.
"Even a bad bourbon would be good." Truer words, Chef, truer words...
I absolutely love the stuff. I've already had 2 Christmas pudding desserts. In all honesty, I love the extras I put on it. Double cream, custard, Brandy butter, brandy cream, Baileys cream and Courvoisier cream all in the sane bowl! its traditional to pour a little brandy on top, and set it alight. love this recipe. Great vlig
That's no sane bowl my friend.
@Mr B Definitely lovely though! 😍
I have never heard of pouring golden syrup or maple syrup over a plum pudding or using creme freche as an accompaniment. As far as I know, this wasn't a British thing. In the UK, my family there would pour warm custard sauce over your slice. My gran made puddings for the whole family & used to start making them a couple of weeks before Christmas. After Christmas dinner, my grandfather would bring the pudding to the table, splash a little whiskey or rum over it & light it. We kids were thrilled when the flames turned different colours as the alcohol burned off. To my knowledge, no curtains or tablecloths ignited. Slices were then doled out to everyone & the custard sauce was passed around. Great fun.
You're right about the custard, though it would only be called custard, not custard sauce, and the alcohol content was strictly brandy only. Did you ever have thrupenny-bits or sixpences in yours? 🤗
Chef John, I’ve watched many chefs make this pudding and I’ve always been intimidated because it’s seemed too complicated having to be tied up and steamed. I’m encouraged by your video and I believe I may attempted to make it. Thanks, Chef John!!!!
I love that well experienced mixing bowl. 👍
My new joy
Grease the knife
Thanks John .
That fruit mix is top notch .
I like to make candied orange peel at Christmas time and add it to the pudding. This looks great, but I do add the spices of Christmas, nutmeg etc. And, I make an easy rum flavored sauce to serve with. I can’t find suet at the meat department anymore. Most of the young guys don’t even know what it is. I’ve bought it Amazon, but will try butter. You always demonstrate so well, and you crack me up to boot, chef John!
I like the idea of that rosemary. Will have to give this a try, but with brandy sauce to light with a flourish.
I like the idea of scented chopsticks.
My ideal afternoon is drinking and watching you😊
As a Canadian subject of the Crown, I am pleased to help you to write to her Majesty. The Palace recommends:
Her Majesty The Queen
Buckingham Palace
London SW1A 1AA
If you wish to write a formal letter, you can open with 'Madam' and close the letter with the form 'I have the honour to be, Madam, Your Majesty's humble and obedient servant'.
This traditional approach is by no means obligatory. You should feel free to write in whatever style you feel comfortable.
We Canadians know that the Queen is shown almost all of her correspondence on a daily basis by one of her Private Secretaries, and she takes a keen interest in the letters she receives.
Awesome! I’ve always wanted to make this. I lived in England and the traditional recipes I found were very involved and spread over days and weeks. I gave up before even trying. I will definitely be making Chef John’s version!! Thank you Chef and Merry Christmas 🎁
Just made this recipe for a Christmas get together and it was a big hit. I love it and it will be a new regular to bring to events. It is really good.
Delia Smith's Christmas pudding for me. Have been making it for over 30 years. Should be matured for several weeks too
Several weeks! Wow that sounds facinating and amazing
Agreed! I just made a slight variation of Delia’s recipe a day ago. Can’t go wrong with a classic!
My siblings and I made ours back in October in order to make sure it got the proper minimum of 6 weeks at least to rest before the final steaming to cook it on Christmas Day.
My English mother and grandparents would pour a little brandy on top and light it before serving. It adds a little flavor and cooks some of the outside sugar.
You didn't flambe it with brandy! England refutes your recipe in it's entirety! 😉
its
Love steamed pudding. Had a great one at an inn on the Isle of Skye!
That plant is Pyracantha, I believe. My mom liked the beautiful red ( and some have yellow berries) and green. She had a plant growing on the side of our brick garage when I was in elementary school long ago. I believe my mom said the berries will make animals, such as dogs, and humans, sick ( stomach upset ) in large amounts.
The word "pudding" is the English word for sausage (the word "sausage" itself coming instead from the French). In England, the traditional sausage would be minced pork, suet, blood, seasonings, and sometimes breadcrumbs and flour stuffed in the entrails of a pig and boiled until firm.
Plum puddings were originally made very much the same way: bread crumbs and flour mixed with suet and sweetmeats (raisins, candied fruit etc) stuffed in the stomach of sheep or goat or other mammal and then boiled until firm. From there they went to being wrapped in tight-woven fabric and boiled, and now in the modern day they are more often steamed in a pudding basin.
The word "pudding" to refer to types of English sausage still lives on in foods like "black pudding".
"Plum" just means some sweet thing. So "plum pudding" if transliterated from Germanic-derived English to French-derived English would render to something like "desert sausage".
7:59 just grabs some random berries for the garnish (might be poison) xD xD I love your humor
I loved making this for Christmas. It turned out perfect. I had holly but no berries so took white chocolate and food color and it looked great. A new holiday tradition!
Nice looking pudding! I make several every year as gifts from a very old recipe! With Rum Butter. Which ever you make, it is the flavour of Christmas! And a Merry one to you! Happy Hogmanay!
I have wanted to make a traditional English Christmas Pudding for some time, but always assumed it was too complicated to try it. This year I decided to give a go, and your recipe made it seem much less
daunting. Maybe it was replacing the suet with butter? I followed the recipe to the letter (except for the buttermilk - I used the lemon instead). Wow! This was amazing! The family loved it! Thanks for providing this recipe. It is now an established tradition in our house to have a Christmas pudding at holiday time - even after just one try!
I’m sitting on my porch with a cigar and this video, laughing out loud. And no, I’m not laughing at the cigar.
You’re delivery is brilliant.
Oh, and I learned something. Thanks!!
In England we do not use golden syrup on Christmas puddings ever..... We put warmed brandy on and serve it with brandy sauce(white sweetened bechamel flavoured with brandy).
My parents are coming for Christmas this year and they lived in England for several years. I'm anxious to see how it all turns out! It also gives me a reason to buy a Dutch oven.
Oh...enjoy the visit 😍😍😍
Good luck! I made my first last year and although a lot of work it was delicious.
You can use a slow cooker if you have one or a large pan but then you don't get the excuse to buy a Dutch oven. I'm from England and I've been making Christmas puddings for nearly 40 years. I hope you have a great time with your family and they enjoy your pudding. I have my own recipe which I have made for years now. Traditionally the Christmas pudding is served after Christmas dinner, which very closely resembles your thanksgiving dinner as it is traditional in England to have turkey for Christmas dinner. Once dinner is eaten the lights are turned down low and the cook warms a ladle of brandy and sets it on fire. This is poured over the top of the pudding and is then marched into the dining room ablaze. If I can give you one tip to make this pudding better that would be to steam it for twice as long. It makes it much denser, richer and a deeper darker colour. I would also add some spices such as ground cinnamon, nutmeg and clove.
@@richardk5246 three of my favorite spices...in addition to cayenne of course. I like the advice to steam it longer...ill remember that if I ever make it...⚘⚘⚘⚘
@@heidicrimmings9615 I can't urge you enough to make a Christmas pudding. Use the spices and the longer cooking times. If you really want to make it EVEN better, substitute the cream and butter milk for a dark beer or stout. I use Guinness and a little splash of sherry. These puddings are traditionally made well in advance and left to age as it improves their flavour. I really do hope you make one as they are very special but I am biased as I make around 30 of these every year for friends and family.
I love dry fruit and this awesome 👏
No syrup in our house, we cover it in brandy and set it alight. Also, traditionally there could be a silver coin somewhere in the pudding.
A threepeance?
@@agungwicaksono8639 oh Valley of plenty , oh Valley of plenty
this looks great. Nothing whatsoever like any christmas pudding I ever saw in the UK, or any recipe I've ever read (and I've read plenty), but what they heck!
When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳.😘🥰🤩❤️
Happy Christmas 🎄⛄،
The Queen's cell number - +44 YASSS QUEEN
Making sure the bottom of the bowl is not in contact with the pan is actually practical. While the maximum temperature the water can reach is its boiling point, the pan itself can be much hotter. So if you have a plastic bowl, it can (and likely will) melt unless there is something to insulate it from the pan. If you have a ceramic bowl this is not an issue, but then the bowl is likely much hotter than it should be and the pudding will cook faster than you expect and likely dry out or start to burn so when you tip it out, the top is a charred mess
Ok…I’m a LOYAL fan and I love everything you do, but this tops it all! I await every, “After all” rhyme and I believe this one is your BEST! I enjoy your delivery, your thoughtful insights, and your subtle humor as much as I enjoy your recipes! Keep it coming!
Seriously, I have been waiting all day for this! I’m so happy: now, I can take a nap in peace.
As for the pudding, I won’t make it this year because it’s a little late for me to switch gears on the Christmas menu, but I think I definitely will next year. Hey, maybe on the Fourth of July!
There is no reason you cannot make this next Saturday to celebrate the last full moon of the year.
In the UK, you can start making a Christmas PUD anytime. The earlier the better.
It cab be stored for YEARS.
We usually add a drop of brandy from time to time.
It's ok for kids as the alcohol vapourises, and just leaves a lovely rich flavour.
On Christmas day, we warm a ladleful of brandy, ignite it, and pour it over the hot pud.
Enjoy.
HAPPY CHRISTMAS.
Christmas doesn't end on Christmas day. That is the start of the Christmas season, which actually goes all through January until Feb 2nd. Candlemas Day. Although the traditional day for the tree to come down is the day following Epiphany Day ( Jan 6th) . The correct greeting for the days after Christmas is "Compliments of the Season" - except for New Year's Day. So do like the mediaevals did and traditional Catholics still do. Celebrate all through those dark January days
I made this recipe today, even had real maple syrup to brush on. Delicious.
My family however, lacking a refined palate, would require more sweetness, so I whipped up a quick hard sauce. Splendid.
Thanks to you and the good friend you haven't met for this new addition to my holiday arsenal of flavor.
Yum, love a Christmas pud
It's amazing how everyone collectively agreed that there was only one queen, the one queen that everybody talks about.
🇹🇷 Turkish apricots and medjoul dates are my absolute fav fruit. This has to be a great dessert. I will make it alcohol free though. 😊 Wish you all a nice day. Take care, Dilek
Steaming 4 hours gets rid of alcohol and leaves just the taste, unless this is an issue too. Best wishes to you and yours.
Use rum flavor maybe?
It's a bit of a myth that cooking eliminates all the alcohol. I was contemplating substitutes myself. Maybe just a little more OJ, or some cranberry juice?
Tea would be a good substitute.
@@Dorothyy62 i read that prolonged cooking eliminates alcohol. But in doubt, leave it out !!!!
You’re awesome. So easy to listen to you. Love your recipes. You feel like a dear friend ❤
Your humor is on point today. 😂
Chef John, you are killing me with the jokes and one liners in this one!
Next, can you please make sticky toffee pudding?
Whiskey is a must. Looks perfect. I’m ready to try to make this. The dried fruit made me think of our fruit cake.
This looks tasty. As an aside, I think those are pyracantha berries you have there, especially if it has wicked thorns on the bush. They aren't poisonous, but can cause a tummy ache if you eat them. I tried eating them as a kid, and they are not good, but birds seem to like them.
that might be the type of plant that was at my childhood home that I've been trying to remember - are the berries prone to being somewhat mealy inside, and kind of yellowish? (It's what I remember most, squishing them between my fingers)
@@SangosEvilTwin yes, the insides are yellowy or or a cream white with a tiny black seed inside. They are mealy for sure! They can start to ferment on the bush, and birds will eat them and they will get tipsy. At least, that's what poison control told my mother when she called them, concerned that the birds were acting strange after eating the berries (they were hopping on the ground, having a little trouble flying straight). PC told her the birds would have to eat a ton of them to be poisoned, but they seem to like them most when they are slightly rotting, probably because they enjoy being a little drunk 😆
That's definitely pyracantha, aka firethorn.
Birds ESPECIALLY like the berries when they've gotten overripe and started to ferment. Nothing quite like having a flock of birds stumbling around your lawn because they're too sloshed to fly.
the meat of the berries is ok to eat (make a good jam) but seed are poisonous
Thank you so much for the simplicity of this recipe. This is something I’ve always wanted to make but have been afraid to try.
This looks amazing!❤ I look forward to trying this.
Your cake looks very festive, thank you for sharing
A Christmas pudding custom from my parents .....before cutting and serving .....the pudding would be placed centre table on a plate ...my father would slightly warm some brandy in a saucepan...set it alight and pour it over the pudding ....the beautiful blue flame which lasted only seconds was a wonderful bit of extra magic...the pudding was delicious.
thank you for this recipe...I will try it next year.
Merry Christmas all.
Gilly wife of Mark in Norfolk UK
So right. I was taught never to add alcohol from the bottle in case the flame shot back into the bottle and blew it up. Now makes me wonder which alcohol they used !
Omg this guy is hilarious. Thanks for the chuckle 😂
If you are going to make the Queen a Christmas pudding, you can pop into mine for tea afterwards 😊
Lmao wat
I usually flambé this with warm brandy. Looks amazing.,
PLEASE! Who DOESN'T have suet just sitting around? Lol I am SOOO giving this a whirl!!!
You can order suet from Townsend and Son.
If you have a pig, it's literally sitting around.
Suet is available in most Canadian grocery stores this time of year. Usually frozen.
Hahahaha love your sense of humor ❤ thank you for making recipes accessible. I have watched 4 other pudding recipes and thought i could never make it. Thank you for explaining substitutes
A few years ago I made chestnuts roasted on an open fire. This year, I was planning to make a figgy pudding. So the timing for this recipe is perfect! Though instead of maple syrup I'll probably try to make some kind of rum sauce.
Often served in UK with brandy butter (Brandy, icing sugar and butter mixed) would suggest bourbon butter to match recipe.
Yes I was thinking rum sauce, vanilla bourbon sauce or even honey. The maple syrup doesn't sound good to me.
@@volcrazy89 Why would maple syrup be bad? Are you not a fan, or are you thinking of like, Mrs. Butterworth's or something like that? Presumably, they would use some nice, real maple syrup, should be lovely with the pudding.
@@aaronsirkman8375 Something can be good in isolation and still not be something you want with something else.
Rum or brandy sauce is much more traditional though this pudding in general is a significant departure from a traditional one.
Thats a very light version of Christmas pudding . My Mum used to add Guinness to her’s . A lot of recipes add black treacle and most add allspice .
We never paint ours in syrup its covered in Rum or Brandy then flamed
The best ones have been made months in advance
I can't wait to try this. Thank You 🤗🤗🤗🇺🇸
This looks good. I'm gonna make it, and eat it!
This is a great recipe!! Thank you, HAPPY HOLIDAYS T YOU.
I love your way of explaining the recipes. Its almost comedy
In Trinidad we soak our dried fruits for months in rum and cherry brandy😋
Sounds wonderful!
Christmas pudding is fruitcake's adorable offspring.
Christmas pudding came before fruit cake. Flour in England was expensive. All my grandparents except one came from England. So I grew up eating both. To include boiled meat puddings.
I was just sitting here thinking - I have an unusual fruitcake recipe I actually like (with Nonesuch mincemeat). You make it and let it “ferment” for a month, wrapped in cloth, while dousing it with liquor throughout the time. I just wondered if I could use that recipe and turn it into a couple puddings. I think it would work. And I think the puddings could also be doused throughout the month, then re-steamed for a shorter time just in time for dessert.
Dude, I love ALL of your recipes and your TH-cam stuff! Your "Cassoulet" was great. You rock! Keep up the good work.
At our Christmas, we serve the pudding with hard sauce (bourbon and powdered sugar mixed to an ice cream like consistency)....delicious!
"Hard sauce"! I can hear this said in my grandmother's Boston accent and haven't heard it in decades! Thank you for the memory.
wow, looks delicious.
"Even a bad bourbon would be good" - Chef John 2021
Merry Christmas!
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
That looks delicious and would be even better with a white rum cream sauce ! I am a big fan of the Harrods Matured Classic puddings ( Aged nine months ). Not available in Canada though.... Pity
Traditionally Christmas puddings were made 5 weeks before Christmas, and everyone in the family had to stir the mixture and make a wish! 🙂
Well I like _my_ classic puddings IMmature! 😉😎
Mashaallah yummy yummy yummy 😋 super delicious pudding 😋 super delicious 😋 looking very nice 🤩 I wish you more success in future 🌹 good luck 👍🏻 stay connected with us 💐💐💐💐
This looks so rich I need a glass of milk after watching.
it's extremely rich, even a few spoonfuls and you'll feel super full lol
Fabulous! Thank you.
I have the perfect pudding basin for this. Maybe the reason you don't want it touching the bottom is because you don't want any soggy bottoms. :P
No, if the base is touching the pot it would burn in the time taken to cook. I use an upturned plate, always made Delia Smith's recipe.
@@lynnecameron9976 you missed the joke. Look up “nobody likes a soggy bottom” or something like that - it is from that great British baking show he mentions.
@@zzing no I have watched all the GBBO episodes and know the comment well, but there is a genuine reason for lifting the pudding basin off the floor of the saucepan.
Fantastic! Finally a Christmas Pudding without use of suet. It's never used over where I live and it's more or less impossible to get. Thank you!!!
I'm absolutely going to try this one. Keeping the water out seems to be the most difficult part of this, and the method you've used here seems to work really, really well. I assume that just about any dried fruits would be OK to use for this, yes? I'm not the biggest fan of apricots, so I'm trying to think of a decent substitute.
Yes. Any dried Fruit is alright. The Origin for it is Figgy Pudding.
This contained any Kind of available dried fruit and raisins. Happy Cooking from Germany 🇩🇪👍
P.s. try Plums instead of Apricots
Chef Johnnn! Just made this for xmas 23'..As an American all the fuss in the old Xmas songs are true! Bloody Brilliant! Yes.. I can say bloody....because after all... I am the Royal King of my Royal pudding! 😂
Haha! First thing I noticed was the highly toxic Pyracantha leaves and berries. Just kidding! It's really only the seeds and it's mild. We have them. They make an okay jelly and the birds love to get drunk eating them when they ferment. Nasty thorns though.
Anyway... this looks lovely. Similar to my recipe, but a little easier, I think. Hubby says, "MORE BOOZE!!!". I use brandy and a LOT of it. :-D
I've never made pudding but i have made fruit cake from and old better homes and gardens cookbook. It was thoroughly stuffed with dried fruit. It is so good sliced and toasted with butter in top. Mmmmm.
I've never seen the JO version, but I have watched Max Miller (Tasting History) do a couple of puddings and I can say the main reason I was put off was due to needing the special equipment. I love the change of using butter for the suet, and that bowl! Does one need to make sure the bowl is ovenproof, or anything special? You make me think I could maybe give this a try!
I think any ceramic bowl will work. The maximum temperature it's got to withstand is 100c - but add a little more just in case. You'll only crack the bowl if the pan boils dry ! :)
@@andyyyz9114 : Yes; the most important thing is NOT TO LET IT BOIL DRY!
You're going to be disappointed by the butter. Try and find kidney suet. Seriously. I've tried butter, thinking it would be OK, when I couldn't get suet. It was a greasy mess because butter melts differently than suet. This attempt by chef john is revisionist history. It's like the remake of the Waltons. It shouldn't be done. That said, you can also use a steamed pudding mold. It comes with a snap on lid, making life easier.
Ceramic, or Pyrex. Pyrex is extremely common now, and is both oven and microwave proof.
My Maternal grandfather was born in England and his sister and he came to USA as teens. I'm not sure if he ,later convinced my grandmother to make steamed cocoa with a warm,deliciously sweet hard white sauce but omg , it was scrumptious , and as a kid, I could have made a meal of the White sauce ,alone.yummmm
"It doesn't contain any sugar"
*pours on a cup of maple syrup*
hahaha
Looks lovely chef John. Nice with brandy butter as well
My mami used to make this for Christmas and I remember hearing it seated for some months before we actually ate it. Could that be true?
Oh my…. Fabulous ! I’m one of those weirdos that love fruit cake… I would so love this !