Pudding | Making Christmas pudding with a tropical twist; palm sugar

Hi everyone, Christmas is just around the corner.

And today we’re going to make Christmas Pudding with a tropical twist.

Because we’re adding palm sugar into our pudding instead of refined white sugar.

Usually when you buy palm sugar, it comes in cylindrical sections like this because

The sap was dehydrated and poured into the hollow stem of a bamboo stem to crystallise,

Which is why it takes after the cylindrical form of the bamboo stem.

Which is why it ends up looking like this.

Palm sugar tends to be less sweet compared to refined sugar,

And it has a caramel flavour and nutty fragrance to it

which is why it is the preferred sugar in Asian cooking.

So let’s make our Christmas pudding with it!

For this recipe, you’re going to need 75g of all purpose flour.

Sift it and let it snow onto your big mixing bowl.

75g of breadcrumbs to give your pudding extra body and structure.

150g of butter roughly chopped to keep your pudding

To keep your pudding moist and smooth when it slides down your throat.

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Add in a good amount of chewy sugar packed dried raisins about 150g of it.

Balanced with slightly tangy blackcurrants, 75g in total,

and add in the same amount of astringent dried cranberries. A good mix of sweet and sour.

100g of Granny Smith apples chopped to add in some crunchy freshness.

125g of palm sugar for those who are not restraining themselves

and for those who can’t let go, the low sugar version requires 85g of palm sugar.

Zests of 2 oranges or grapefruits and 1 lemon. Nothing beats the fresh burst of fragrance you get from fresh citrus oil.

Once more fragrance missing. 1/2 a tsp of 5 spice or mix spice.

[Music]

And christmas has just landed in your house!

It sure smells like Christmas!

[Music]

Time for some coagulating power to bind everything together. Add in 3 eggs and mix well.

[Sound of egg shells cracking]

And don’t forget to add some happy juice into your mix,

Orange juice, grapefruit juice or brandy juice.

Just 100ml, you can in half in the mix and half later when you serve.

Or you can add in 100ml now and add in some more when you serve.

Give it a happiness taste test, if you’re happy with it. It’s good to go.

Now it’s time to prepare our mould.

Pick one that’s easy to unmould.

And today I’m using this glass thermal resistant bowl

So that I can show you how it looks before I steam it and after I steam it.

Butter it well so that it doesn’t stick.

Scoop in your mix layer by layer.

And tamp each layer if you can, to avoid any bubbles trapped inside the mix.

Creating empty pockets of air, which you don’t want in your mould.

[Music]

Prepare a piece of baking paper with a fold in the middle to allow the pudding to expand.

And do the same with an aluminium foil.

Make sure the size is big enough to cover the top of the bowl.

Secure both the baking paper, aluminium foil with a string.

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Then prepare a big pot where you can fit your bowl or your mould in.

And fill it with water, enough to cover about half of your bowl.

And don’t forget the steaming rack to lift up your bowl so that it doesn’t rattle in the pot.

Trim your baking paper if it sits in the water as it will disintegrate and wick in water into your pudding.

Let it steam for 4 hours and this is what you will get!

Merry Christmas!

[Music]

Now all I got to do is replace a new set of covers for my pudding

And leave it in the fridge until Christmas Day!

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Produced, Written and Edited by www.michtintin.com

Translated subtitles available in Japanese, French, Korean, Malay, Spanish and Chinese by Yandex.com