The Hirshon Flaming Hanukkah Pudding

OK, Citizens, I admit it – this is actually a CHRISTMAS pudding recipe, but one that I have adapted for Hanukkah and made a few alterations to suit my own taste. Hanukkah and Christmas fall pretty much at the same time this year, and I thought I’d create a celebratory classic pudding, but for Hanukkah this year, not Christmas!

Why?

Because I LIKE Christmas pudding and thought it high-time Jews had a similar spiced offering for our holiday. There is nothing stopping non-Jews from using my fantastic recipe for a Christmas pudding – so, we kill two metaphoric birds with one stone! 😉

Also, since this bad boy is served flaming, why NOT make it a Hannukah minhog (custom) moving forward – it is the Festival of Lights, after all?! 🙂

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year.

Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolize safe harbor). Instead of the traditional items hidden in the pudding, I have included 2 small metal dreidels as my suggested appropriate totems. 😉

Once turned out of its basin, doused in brandy (or occasionally rum), and flamed (or “fired”), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.

May your holidays all burn bright, Citizens! 😀

Battle on – The Generalissimo

The Hirshon Flaming Hanukkah Pudding

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Ingredients

Units USM Scale 1x2x3x

• 12 1/4 oz golden raisins
• 12 1/4 oz currants
• 5 1/4 oz dried figs, chopped
• 4 1/2 oz candied citrus peel (I prefer lime peel, personally)
• 3 1/2 oz dried Mediterranean apricots
• 2 1/2 oz dark glace cherries, halved
• 5 fl oz Grand Marnier
• 3 1/2 oz ginger in syrup, chopped, plus 2 tbsp of the syrup
• 1 apple, grated
• 1 quince, grated (if unavailable, use another apple)
• 2 oranges, juice and zest
• 6 eggs, beaten
• 8 3/4 oz shredded suet
• 12 1/4 oz soft light brown sugar
• 8 3/4oz fresh breadcrumbs
• 6 1/4 oz self-raising flour
• 1 tsp mixed grated cardamom and nutmeg
• 2 small clean metal dreidels
• Kirsch cherry brandy for flaming

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Instructions

1. For this recipe you will need two 2 ½ pint plastic pudding basins with lids.
2. Soak the raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
4. Stir in the soaked fruit and spice.
5. Butter the two pudding basins and divide the mix between them. Add dreidels now if using.
6. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the center to allow pudding to expand.
7. Put lids on the basins and steam puddings for 3 ½ hours.
8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Hanukkah.
9. To reheat, steam pudding for a further 3 ½ hours, turn out and flame with kirsch. Serve immediately!

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• Category: Recipes

Nutrition

• Calories: 2180.9 kcal
• Sugar: 229.62 g
• Sodium: 601.37 mg
• Fat: 69.86 g
• Saturated Fat: 35.69 g
• Trans Fat: 0.02 g
• Carbohydrates: 356.33 g
• Fiber: 24.51 g
• Protein: 32.2 g
• Cholesterol: 282.11 mg