A classic British dessert that you can start one year—or one day—in advance.
I tasted the pudding in Paris at her table in 1972 , and I begged for the recipe after starting my dessert shop, Cocolat, not long after.“years ago my mother was given a family Christmas pudding recipe by a British ex-pat. She made it all the years I was growing up, and every Christmas my father would set it aflame. It was a great tradition, along with the reading of A Child's Christmas in Wales. I still have Mom's pudding molds.
I interpret all of this to mean that you can do whatever suits your schedule, so long as the pudding is steamed for a total of 8 to 10 hourscommon wisdom and my experience say that making puddings ahead, even a few days or a week, is a good idea because puddings always improve with age But I’ve broken that rule…and you certainly can, too. Ultimately, you may start your pudding from one day to one year ahead.Okay, so your Christmas pudding is all set to serve—now it's time for the big reveal. Start by unmolding the pudding onto a warmed serving platter .Kill the lights to create a bit of drama, and make sure you can really see those flames.
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