loguepedia

Preparation:

1. Mix the Dry Ingredients:
   • In a large mixing bowl, combine the whole-wheat bread crumbs and chopped suet. Stir in the grated orange rind to infuse a citrusy note into the mixture.
   • In a separate bowl, mix together the flour, sugar, salt, and baking powder. This dry mixture will help give structure to the pudding.
   • Gradually stir the dry ingredients into the bread crumb and suet mixture until well combined.
2. Add the Dates:
   • Fold in the chopped dates. These will add natural sweetness and a chewy texture to the pudding. You can also experiment with different dried fruits, such as raisins, currants, or figs, depending on your preferences.
3. Wet Ingredients:
   • In another bowl, whisk together the eggs, milk, vanilla, and brandy. The brandy gives the pudding a festive flavor, perfect for the holiday season. If you’d prefer to omit the alcohol, simply replace the brandy with more vanilla extract.
4. Combine Everything:
   • Stir the wet ingredients into the dry mixture, ensuring everything is thoroughly mixed. The pudding batter should be thick but moist.

Assembly and Cooking:

1. Prepare the Cloth:
   • Generously butter a clean square of muslin or cheesecloth. Dust it with flour to prevent the pudding from sticking. This traditional technique allows the pudding to steam evenly while maintaining its shape.
2. Form the Pudding:
   • Spoon the pudding mixture into the center of the prepared cloth. Gather up the corners of the cloth, allowing enough room for the pudding to expand as it cooks. Tie the cloth securely with kitchen twine, making sure there’s space for the pudding to swell.
3. Steam the Pudding:
   • Half-fill a large pot with water and bring it to a boil. Gently lower the tied pudding into the boiling water. Cover the pot with a lid and reduce the heat to a simmer.
   • Steam the pudding for 3 hours, checking occasionally to ensure the water level doesn’t drop too low. Add more boiling water as needed. The slow, moist cooking method will ensure a tender, flavorful pudding.
4. Remove and Drain:
   • After 3 hours, carefully lift the pudding out of the pot and transfer it to a wire rack to drain. Allow it to sit for a few minutes before removing the cloth.
5. Unmold the Pudding:
   • Turn the pudding out onto a large serving dish. The texture should be firm, moist, and fragrant with the aroma of citrus and dates.

Serving Suggestions

To serve, sprinkle the pudding with a little granulated sugar for added sweetness and texture. For a show-stopping finish, heat a few spoonfuls of brandy and pour it over the pudding. Light the brandy to create a dazzling flame—carefully, of course! Bring the flaming pudding to the table and impress your guests with this dramatic presentation.

For an added touch of decadence, serve the pudding with brandy or hard sauce:

1. Brandy Sauce:
   • Cream ½ cup of unsalted butter until smooth. Gradually add 1 cup of powdered sugar and continue to beat until fluffy.
   • Stir in 2-3 tablespoons of brandy, or vanilla extract if you prefer a non-alcoholic version. This rich, buttery sauce complements the warm, spiced pudding perfectly.