Prepare to revolutionize your holiday dessert game with a shockingly delicious twist on the classic Christmas pudding! This isn't your grandmother's traditional recipe - it's a bold, innovative dish that transforms the humble cavolo nero (black kale) into a stunning festive masterpiece. Imagine a rich, moist pudding that combines the unexpected earthiness of dark leafy greens with the classic warmth of dried fruits and brandy, creating a dessert that's both sophisticated and comfortingly traditional.
Prep Time: 1 hrs
Cook Time: 2 hrs
Total Time: 3 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 200g cavolo nero, chopped
- 250g mixed dried fruits
- 100g breadcrumbs
- 100g brown sugar
- 100g butter
- 2 eggs
- 1 teaspoon mixed spice
- 50ml brandy
Instructions
- Thoroughly wash and finely chop the cavolo nero, removing any tough stems. Pat dry with clean kitchen towel to remove excess moisture.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, using an electric mixer or wooden spoon.
- Beat the eggs into the butter mixture one at a time, ensuring complete incorporation after each addition.
- Fold in the chopped cavolo nero, mixed dried fruits, breadcrumbs, and mixed spice until evenly distributed throughout the mixture.
- Gradually add the brandy, stirring gently to create a moist, cohesive pudding mixture.
- Grease a 1-liter pudding basin with butter, ensuring complete coverage to prevent sticking.
- Transfer the pudding mixture into the prepared basin, pressing down firmly and smoothing the top with a spatula.
- Cover the basin with a layer of parchment paper and then a layer of aluminum foil, creating a tight seal.
- Place the pudding basin in a large steamer or large pot with a trivet, adding boiling water to come halfway up the sides of the basin.
- Steam the pudding for 2 hours, checking water levels periodically and topping up with boiling water as needed.
- Once steaming is complete, carefully remove the pudding and allow to cool completely before removing from the basin.
- For best flavor, wrap the cooled pudding in fresh parchment and store in a cool, dark place for at least a week before serving.
- To serve, gently reheat the pudding by steaming for 1 hour, then carefully turn out onto a serving plate.
- Optional: Flame the pudding with warmed brandy just before serving for a traditional Christmas presentation.
Tips
- Moisture is Key: Ensure you thoroughly pat dry the cavolo nero to prevent excess water from making your pudding soggy.
- Room Temperature Ingredients: Take eggs and butter out of the refrigerator 30 minutes before cooking to ensure smooth mixing.
- Steaming Secrets: Use a tight-fitting lid and maintain consistent water levels during steaming for even cooking.
- Flavor Development: The recipe truly shines when you allow the pudding to rest for a week before serving, letting the flavors meld and intensify.
- Make Ahead Friendly: This pudding can be prepared weeks in advance and stored in a cool, dark place, making holiday preparation stress-free.
- Serving Suggestion: The optional brandy flame not only adds dramatic flair but also enhances the pudding's rich, complex flavors.
- Storage Tip: Properly wrapped, this pudding can be stored for several weeks, making it perfect for advanced holiday preparation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
