Saint Silvester Pudding
Indulge in the timeless charm of Saint Silvester Pudding, a traditional festive dessert brimming with rich dried fruits, warm spices, and a splash of brandy for a celebratory kick. This holiday classic combines breadcrumbs, raisins, currants, and tender pieces of dried figs with hints of zesty citrus and aromatic nutmeg and cinnamon, creating a luxurious and flavorful base. Steamed to perfection in a pudding basin, this dessert boasts a moist and dense texture that pairs beautifully with a dollop of cream, velvety custard, or a spirited drizzle of brandy. Perfect for special occasions or New Year’s Eve gatherings, this pudding impresses with its old-world elegance and heartwarming taste. Celebrate the season with this show-stopping dessert that takes indulgence to new heights!
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Recipe Information
Ingredients
- 100 grams breadcrumbs
- 150 grams raisins
- 100 grams currants
- 120 grams dried figs, chopped
- 150 grams sugar
- 100 grams butter, melted
- 3 eggs
- 200 milliliters milk
- 50 milliliters brandy
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, combine the breadcrumbs, raisins, currants, and chopped dried figs.
Add sugar, orange zest, lemon zest, ground cinnamon, ground nutmeg, flour, baking powder, and salt to the fruit mixture. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk the eggs. Then add the melted butter, milk, and brandy to the eggs, mixing until well combined.
Gradually pour the wet ingredients into the dry mixture. Stir everything until a thick, well-combined batter forms.
Grease a pudding basin or heatproof bowl with butter, then lightly flour the sides to prevent sticking. Pour the pudding mixture into the prepared basin, pressing it down gently with a spoon.
Cover the basin with a double layer of parchment paper and aluminum foil, securing it tightly with kitchen string.
Place the basin in a large pot and pour in enough water to come halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
Simmer the pudding over low heat for 2 hours, checking occasionally to ensure the water level stays consistent. Add more boiling water if necessary.
Once cooked, carefully remove the pudding from the pot and let it cool for 10 minutes before unmolding onto a serving plate.
Serve the Saint Silvester Pudding warm, optionally with cream, custard, or a drizzle of brandy for a festive touch.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 530.4 g | 193% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 385.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 830 mg | 64% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
