Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding)
Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding) is a modern English recipe (originating in Cornwall) for a classic rich large Christmas dried fruit pudding. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Stout and Marmalade Christmas Pudding (Podin Nadelik).
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All regions of Britain have their own versions and twists on the classic Victorian boiled plum pudding or Christmas pudding (the plums refer to the dried fruit used in making it). I was sent this recipe by a reader as an unusual version of the breed. The recipe originates in Cornwall and uses both marmalade and stout to both flavour and bind the mixture. The mixture should yield enough for three 1kg (2 lbs) puddings.
Beat the eggs in a bowl. Combine the flour, breadcrumbs, fruit, citrus peels, nuts, spices, salt, eggs and marmalade in a large bowl. Stir thoroughly to combine then cover with a cloth and set aside over night.
The following day, stir the fruit mixture once more. Combine the stout and bicarbonate of soda in a saucepan. Heat gently until frothy then add just enough of this mixture to the fruit mix to give a stiff but not too moist texture.
Divide the mixture between three well-buttered pudding basins, filling them no more than 3/4 full. Cover with a buttered sheet of greaseproof paper then secure the lid and cover everything in a double layer of kitchen foil.
Place each pudding on a trivet or upturned saucer in a saucepan (this prevents the pudding from touching the base and burning). Fill with enough water to come half way up the sides of the pudding basin then bring to a boil, cover with a lid and continue boiling for 8 hours, topping up the water levels as needed (ensure the puddings do not boil dry).
When cooked, remove from the saucepan and allow to cool. Do not open and store in a cool, dark, cupboard to mature for at least 1 month before serving.
When ready to eat, re-boil the pudding for 2 hours just before serving. Serve hot with clotted cream to accompany.
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