It’s almost Christmas! I absolutely have to share this Christmas-sy recipe with you – one for an Eggless Steamed Christmas Pudding!
Bangalore is extremely beautiful right now. There’s a nip in the air, the weather just gorgeous, the diffused light perfect for photographs. Big Christmas trees, Santa Claus cut-outs, reindeer, red and green bobbles, lanterns, silver snowflakes and golden stars are everywhere. Plum cakes and other Christmas treats have started making an appearance in the bakeries of the city. There are Christmas tree lighting ceremonies and Christmas-special menus galore. Little and big shops, homes, and shopping malls (and food bloggers too!) are getting ready to usher in Christmas.
Our humble little Christmas tree is all set up, but we are yet to decorate it. That will be an afternoon project for the bub and me, one of these days. Did I tell you that the bub’s year-end holidays have started? She is already running amok in the house, wreaking havoc. 😛 This Eggless Steamed Christmas Pudding was prepared with her in tow, over the weekend, to keep her from getting into too much trouble. 😀 Well, I can’t say the pudding served its intended purpose, but I did have loads of fun making it! Also, it did turn out absolutely delicious, a sweet treat just perfect for the holiday season! You can make a sauce to go with this pudding if you want, but you don’t really need one – just dust it with powdered sugar, and it turns into one stunner of a looker!
What do I say about this pudding? The name says it all. It is an eggless dessert, a steamed one made in a pressure cooker. It contains loads of fruit and nuts, cinnamon and cloves, like a Christmas fruit cake. Texture-wise, this is less dense than a fruit cake, a bit softer. Taste-wise, this is an almost-fruit cake.
If you are looking for something different, yet awesome to make for the Christmas season, do try this Eggless Steamed Christmas Pudding out. The process is a bit time-consuming, but I wouldn’t call it laborious. Put the pudding in the cooker to steam, turn the flame to low, and you don’t need to hover around the stove-top. Not really. The end result is totally, totally worth it, I can assure you of that.
Now, without further ado, let’s check out the recipe for this Eggless Steamed Christmas Pudding.
Recipe Source: Adapted from Lite Bite
Ingredients (makes 1 medium-sized pudding, serves 8-10):
- 2-1/2 cups of mixed fruits and nuts
- Juice of 2 oranges
- 1-1/4 cup demerera sugar
- 1 cup maida
- 1 cup bread crumbs
- 4 cloves
- A 1/2-inch piece of cinnamon
- A small piece of nutmeg
- A pinch of salt
- 1 tablespoon oil
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- A little butter, to grease the pudding mould
1. Chop all the nuts (like cashews, almonds) you are using into small bits. Similarly, chop the candied fruit (like oranges, ginger, kiwi, pineapple) into small pieces. If you are using fresh apples, grate them medium-fine. Take all the prepared fruit and nuts in a bowl.
2. Squeeze the juice out of the 2 oranges. Pour this over the prepared fruit and nuts in the bowl. Cover and let the fruit and nuts soak for 20-30 minutes at room temperature.
3. Pound the cloves, cinnamon and nutmeg using a mortar and pestle. Powder them together in a small mixer. Keep aside.
4. In a large mixing bowl, place the maida, bread crumbs, salt, the cinnamon-cloves-nutmeg powder, the baking powder and baking soda. Mix together. Keep aside – these are the dry ingredients for the pudding.
5. Place the demerera sugar in a pan, and place it on high heat. When the pan gets hot, reduce the flame to low. Wait till the sugar is dissolved, and switch off the flame – don’t cook the sugar for too long, otherwise it will turn hard. Immediately, pour 1/2 cup of room-temperature water into the sugar and mix well. You should get a dark brown caramel syrup.
6. Pour the caramel syrup into the fruit and nuts, once they are done soaking. Add the oil and the vanilla essence to it, and mix well – these are the wet ingredients for the pudding.
7. Add the wet ingredients little by little to the dry ingredients in the mixing bowl. Mix well, ensuring that all the wet and dry ingredients are thoroughly incorporated together. The batter should be thick, and not very runny.
8. Grease a medium-sized vessel or pudding mould with a little butter. Pour the batter you prepared (in the step above) into the greased mould/vessel. Cover the mould/vessel with aluminium foil, and secure it with a piece of string. Keep ready.
9. Take 10 cups of water in a pressure cooker bottom. Place it on high heat and allow the water to come to a boil. Place the covered pudding mould/vessel with the batter (which we prepared in the step above) into the water. Cover the pressure cooker with the lid, and turn the flame down to low-medium.
10. Let the pudding cook on low-medium heat for 2 hours. It is ready when a knife or toothpick inserted into the centre of the pudding comes out clean. You can serve this Eggless Steamed Christmas Pudding warm or at room temperature, dusted with some powdered sugar.
1. The mixed fruits and nuts should come to roughly 500 grams. I used one apple (grated), 50 grams of broken cashewnuts, 50 grams of black currants, 100 grams of raisins, 100 grams of candied oranges, 100 grams of candied pineapple and a few chunks of candied ginger.
2. You can use any odourless oil to make this Eggless Steamed Christmas Pudding. I used refined sunflower oil.
3. You can use ordinary white sugar to make the caramel here, instead of the demerera sugar. However, demerera sugar adds a lovely dark brown colour and a beautiful flavour to the pudding, so I would suggest you use that instead.
4. Make sure you don’t burn the sugar while making the caramel. Keep the pan on low heat, and switch off the gas as soon as the sugar dissolves. Add water immediately. If these steps are not done correctly, the sugar might become too hard, making it difficult to prepare the caramel.
5. Stand away while pouring water over the dissolved sugar. It sputters.
6. You can use any permutations and combinations of fruits and nuts, while making this Eggless Steamed Christmas Pudding. However, I would suggest you not miss out on the candied orange and ginger, grated apple, cashewnuts and black currants, for it is these ingredients that add a lovely touch to the pudding. Bananas, candied mixed fruit peel, cranberries, dates, cherries, candied kiwi, slivered almonds, etc. are some other things you might use.
7. Ensure that you place adequate water (10 cups) in the bottom of the pressure cooker while steaming the pudding. Keep checking at intervals, and refreshing the water in case you find it has come down.
8. The time that this pudding needs to get completely steamed would differ, depending upon the make of the cooker and ingredients used. Keep checking after 1-1/2 hours (by inserting a toothpick in the centre of the pudding – it should come out clean), and steam till fully done. Mine took exactly 2 hours to get done entirely.
9. Cover the pudding mould securely with a sheet of aluminium foil, and tie a piece of string around it. This will prevent any water from getting into the pudding.
10. If you don’t have a pressure cooker, you can use any large vessel or pan with a lid to steam the pudding.
11. Allow some space for the pudding to rise, in the mould that you use. I didn’t have a pudding mould, so I used an ordinary steel vessel for the steaming.
12. I have not tried making this Eggless Steamed Christmas Pudding with whole wheat flour yet, but I think it should be doable.
13. I have used store-bought bread crumbs here. You may make the bread crumbs at home, instead, too – just pulse 6-8 slices of day-old bread in the mixer till you get crumbs.
14. Make sure you steam the pudding on a low flame, to ensure even cooking.
15. You can soak the fruits and nuts in the orange juice a day in advance, before you make this pudding. In that case, take the fruits and nuts in a bowl, pour the orange juice over them, and allow them to soak in the refrigerator, covered. I just allowed the fruits and nuts to soak for about 30 minutes, before I started making the pudding.
16. Once the pudding is completely steamed and ready, set it aside for 20-30 minutes before unmoulding and slicing it.
Did you like this recipe? Do tell me, in your comments!
This post is for the Foodie Monday Blog Hop. The theme for the week is ‘#ChristmasSpecial Recipes’.
I’m sending this recipe for Fiesta Friday #254. The co-hosts this week are Antonia @ Zoale.com and Kat @ Kat’s 9 Lives.