Makes: 2 small puddings • Time: 1 hour 30 minutes
Blogger Hillary Reeves makes these delicate, cake-like puddings using simple syrup infused with tea. Then, she steams (rather than bakes) the batter in a large stockpot or dutch oven, ensuring that the Christmas pudding retains all of its moisture without drying out.
- 1 cup sugar
- 3 tea bags, preferably Teatonics Ruby Red Restorative tea
- 2 thin lemon slices
- 1 stick butter, at room temperature
- ½ cup light brown sugar
- 2 eggs
- ¼ cup triple sec
- ½ cup flour
- ¾ tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. ground ginger
- Pinch of salt
- Ice cream or whipped cream, for serving
1. In a small saucepan, combine the sugar with 1 cup water. Bring to a boil and add the tea bags. Lower the heat and let simmer until the syrup is slightly thickened, about 10 minutes. Remove from the heat and allow to cool to room temperature.
2. Grease 2 medium-sized soufflé dishes (mini cake pans work well, too) with butter. Place 1 lemon slice on the bottom on each dish, then pour 2 teaspoons of the tea-infused syrup over each lemon slice.
3. In a medium-sized bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Beat in the triple sec. In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, and salt. Add the butter and sugar mixture and carefully stir until just combined, making sure not to overmix.
4. Distribute the batter into the prepared soufflé dishes. Cover each dish with parchment paper and secure with cooking twine or a rubber band. Cover tightly with aluminum foil.
5. Place 2 small ramekins upside-down in a large stockpot or dutch oven. Place the soufflé dishes onto the ramekins so that they are in the pot, but not directly touching the bottom. Pour hot water into the pot until it comes halfway up the soufflé dishes. Cover the large pot with its lid and bring to a boil. Reduce to a simmer and steam the cakes for about 1 hour.
6. Carefully remove the soufflé dishes from the stockpot and invert them onto 2 serving plates. Serve warm or at room temperature with more syrup drizzled on top and ice cream or whipped cream on the side.
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