Christmas Pudding

The most common questions when making a Christmas Pudding often revolve around its preparation, cooking time, and how to serve it. Being a traditional dessert, people tend to struggle with the old-fashioned process, which involves preparatory stages such as soaking the fruits in alcohol and aging the pudding in a cool place for a couple of weeks or more. Some people struggle with properly steaming the pudding, or worry about how to flambé it safely. However, once mastered, making Christmas Pudding can be a fulfilling holiday tradition. Getting the most out of the dish involves using quality ingredients and allowing ample time for the flavors to develop. Aging the pudding not only enhances its flavor, but also allows for the absorption of more alcohol, making it a truly decadent dessert. In terms of little-known tips, some professionals swear by using suet, a type of animal fat, to give the pudding its iconic rich taste. However, you can opt for a vegetarian alternative if desired. Another trick is to prepare two puddings at the same time. One for this year, and the next for the following year to allow for a longer maturation, resulting in an exceptionally flavoured Christmas Pudding.