Macerating fruits and nuts for Christmas pudding.

Chef's canvas

Macerating fruits and nuts in spirits for Christmas pudding.


Although I’m late to macerate the ingredients of the Christmas pudding in spirits, the spirit of this festive season has just begun.
Candied orange peel, sultanas, raisins, cashewnuts, dates, dried candied fruits, glazed cherries, Demerara sugar and dried figs soaked in dark rum, brandy, orange juice and lemon juice. Flavored with freshly grated orange and lemon rind, allspice, cinnamon and nutmeg powder.

Chopped apples, fresh breadcrumbs, eggs, little milk and flour are added to the macerated fruits just before steaming the Christmas pudding. Steaming time is 5 hours on a low flame.

Note – Check the level of water in the steamer regularly to avoid steaming the pudding dry.
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