Steamed Christmas Pudding with Dried Fruit, Sweetened with Monk Fruit
Sweets and drinksPuddingsEurope and North America30 minutes to mix, 4 to 8 hours steaming
This steamed Christmas pudding is a keeper, and even once it is made it needs another 9 to 10 days of resting before it is eaten. The hard part is minding the pot: a 4 to 8 hour steam means topping up the water regularly. A well is made in the center of the mixture before the eggs and spirits go in.
The mold is covered with two sheets of pleated parchment plus a layer of foil, tied down firmly with string. The dried fruit is tossed with the flour and salt first, and only then do the breadcrumbs, suet and sweetener follow.
This batch weighs about 1.1kg, at roughly 158 calories per 100g.
Method
Put 130g currants, 140g sultanas, 130g raisins, 50g all purpose flour, a pinch of salt and 2 teaspoons mixed baking spice into a large bowl and toss until evenly coated.
Add 110g breadcrumbs, 110g suet (firm beef fat used in baking), 99g kOBE Monk Fruit Blend, 50g almonds and the lemon zest to the bowl, then mix thoroughly again.
Make a small well in the center, add 2 large chicken eggs, 2 tablespoons brandy or rum and 2 tablespoons kOBE Monk Fruit Blend syrup, and stir until the mixture comes together and turns sticky. If it still looks dry, add a splash of oat milk.
Brush a thin layer of butter over the surface of the mixture. Line the base of the mold with parchment, spoon in the mixture, and level it with the back of a spoon.
Cover the mold with two pleated sheets of parchment, add a layer of foil, and tie it down firmly with string.
Steam in a large pot with water coming about two thirds up the side of the mold. A 1 liter mold takes about 8 hours, a 500ml or 400ml mold 4 to 6 hours. Top up the water as it steams.
Release the pudding by running a knife around the rim, then keep it somewhere dry or in the refrigerator for 9 to 10 days to firm up before decorating and serving.
Tips
A rice cooker works for steaming, resetting it to the cook setting every two hours.
In an oven at 170 degrees C, top up the water often so the pudding does not dry out.
Currants and sultanas are both small dried grapes, sold at baking supply shops.
Grate the suet cold and mix it in at once, since suet that softens clumps in the dough.
Tie the top of the mold tightly so condensation cannot fall onto the pudding while it steams.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.