Cavolo Nero Christmas Pudding
User Reviews
5
Cavolo Nero Christmas Pudding
Description
This Christmas pudding recipe uses dried fruits such as raisins, cranberries, currants, mixed peel, chopped apricots, and sultanas soaked overnight in lemon juice, zest, and spiced rum to soften and infuse flavor. Cavolo nero leaves, after steaming and draining, are finely chopped and added to enhance texture and add earthiness. Chopped nuts provide crunch, while butter and dark brown sugar bring richness and sweetness. Eggs are beaten in for binding, and flour, mixed spice, and wholemeal breadcrumbs contribute structure and warmth.
Once mixed, the batter is spooned into a well-greased 900ml pudding basin, traditionally covered with pleated greaseproof paper and foil to allow expansion. The pudding is then steamed or simmered for hours until set and flavorful. The result is a moist, dense pudding with a fruity-sweet taste, hints of citrus and spice, and subtle greens from the cavolo nero.
This pudding suits holiday celebrations and can be served warm with custard or cream. Its preparation in a basin makes shaping straightforward and presentation neat.
Well-wrapped and stored in a cool, dark place, the pudding can keep for up to a year. To serve, reheat by steaming for about 2.5 hours while still wrapped in greaseproof paper and foil to preserve moisture.
Ingredients
- 400 g dried fruit mix such as raisins, cranberries, currants, mixed peel, chopped apricots, sultanas etc…, mixed
- 1 lemon , zest and juice
- 75 ml spiced rum
- 100 g cavolo nero leaves (woody stalks removed, leaves torn into bite sized pieces)
- 50 g mixed nuts (finely chopped)
- 75 g butter (softened, plus extra for greasing)
- 100 g dark brown sugar
- 1 egg (lightly beaten)
- 60 g self-raising flour
- 2 teaspoon mixed spice
- 60 g wholemeal breadcrumbs
You will also need:
- 900 ml Pudding basin
- Greaseproof paper
- Foil
- string
Instructions
- Add the dried fruit, lemon zest and juice and rum to a large bowl and mix well. Cover and leave to soak overnight.
- The next day, steam or simmer the cavolo nero for a few minutes until tender. Drain and refresh by running under cold water. Squeeze out any excess moisture then chop very finely. Add the chopped cavolo nero to the bowl of dried fruit, along with the almonds and mix well.
- Put the butter and sugar into a large bowl and cream together with an electric mixer for a few minutes until light and fluffy.
- Gradually beat in the egg, a little bit at a time and beating well between each addition.
- Sift the flour and mixed spice into the bowl of creamed butter and sugar, then add the breadcrumbs and soaked fruit mixture (including all the liquid). Stir it all together to combine.
- Grease the 900ml pudding basin with butter.
- Spoon the mixture into the prepared pudding basin and level the top.
- Layer two pieces of greaseproof paper, then fold to create a 1 inch pleat down the centre. Butter the top layer.
- Cut a piece of foil at least twice the size of the pudding basin. Pleat, as before.
- Place the greaseproof paper on top of the filled basin, butter side facing the pudding, trimming a wide edge around the basin. Cover with the foil, tucking the ends around the rim of the basin, enclosing the greaseproof paper.
- Tie the foil securely around the rim with the string, leaving one end long, then tie the long end on the other side to create a handle.
- Place the pudding into a large pan with enough simmering water to come halfway up the sides of the basin. Cover the pan with a lid and steam for 6 hours, topping up the water as needed.
- Carefully remove the pudding from the pan and allow to cool. Remove the string, foil and greaseproof paper, and turn it out onto a plate.
- Serve with custard, brandy butter, or flambee with rum.
Notes
- Wrap the pudding well with fresh greaseproof paper and foil for storage; it keeps up to a year in a cool, dark place.
- Reheat the pudding by steaming it for approximately 2.5 hours while wrapped to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 125mg | 5% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 54mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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