We will start the night before macerating the chopped fruit, this can be a mixture of raisins, dried apricots, figs, dates, candied fruit, and candied orange peel together with the chosen liquor in a large bowl. we left everything hydrate well for 12 hours.
The next day, we put the sugar and the lemon and orange zest in a large bowl. Next, we add the flour, spices, salt and breadcrumbs and mix with the rods until everything is well mixed.
we add cold butter in very small piecesand the chopped nuts and mix gently with until they are well distributed among the dry ingredients.
In another bowl, beat the eggs together with the molasses and add to the previous mixture of dry ingredients as well as the milk and beer.
Finally, we incorporate the fruit macerating including liquorand mix until everything is perfectly integrated.
we grease a 1.5 liter pudding tin and line it at its base with baking paper to facilitate unmolding. If our mold had a lid, we grease it too, if we don’t have a lid we must prepare one with a piece of aluminum foil along with baking paper and tie it tightly to the edge from the mold with a string to tie the meat.
Pour the pudding mixture into the mould, pressing well so that it adapts perfectly to its shape and there are no gaps. We must not fill it more than 3/4 of its capacity.
Now we have Two ways to bake our Christmas pudding. A quick one with a pressure cooker and a slower one with cooking in a bain-marie.
For slow cooking, in a bain-marie, we prepare a large pot in which the mold used will fit. We fill with water making sure that it reaches the middle of the recent one without reaching the edge, we place it on medium low heat, we cover with the lid and we leave it for 8 hours.
For him fast cooking method, with an express pot, we pour about 5 cm of water into a pressure cooker with enough capacity to house our mold. We place the steam cooking basket inside the pot on its support legs, the base of the mold should not touch the bottom of the pot. We bring to a boil without closing our pressure cooker.
As soon as the water starts to boil, we place the mold with our pudding inside the basket, cover the pot without actually closing it and without blocking the safety lock and leave cook over medium heat for about 15 minutes.
When time passes, we close the lid so that it reaches pressure and at the moment when the pot reaches maximum pressure, we lower the heat and let cook for 1 hour.
Once the time has passed, we allow the pot to lose pressure little by little and let the pudding cool down inside the pot. for half an hour.
After this time, we remove the mold with the pudding from the pot and, without removing the lid or the wrapping, dry the outside well with a cloth and let it cool completely. At the moment of serving we can flame it with some liquor of our liking.