By Christmas 2032 and New Year's 2033. The dual-bakery Christmas: fifty-four El Paso tamale orders, thirty-five Anapra orders. Five thousand tamales total. The number is a milestone — five thousand tamales across two cities, two countries, one recipe. Rosa's chile colorado pork, wrapped in corn husks, steamed, served to families on both sides of the bridge. Five thousand tamales is the legacy measured in corn husks, and the measurement is impressive, and the impressive is Rosa.
New Year's Eve: twelve grapes for 2033. The wishes include: the Anapra bakery growing, Sofia and Tomás (he is still here — six months in, which for Sofia is a commitment because Sofia doesn't keep things that don't work), Diego's career launching, Camila teaching, Isabella saving, Luis's health, the grandchildren, the cookbook spreading, and the twelfth grape: more grandchildren. Because the table is never full enough, and more is the Gutierrez word, and the word is the grape, and the grape is the wish.
After a season measured in corn husks and wishes — five thousand tamales, twelve grapes, and a table that never felt full enough — I wanted one more thing on that holiday table, something rich and ceremonial, a dessert that matched the weight of what we’d accomplished. Christmas Pudding with Hard Sauce has that quality: it asks you to slow down, to savor, to mark the moment as worthy of something made with real intention. This is the recipe I reach for when the year has been big, and 2032 was the biggest year yet.
Christmas Pudding with Hard Sauce
Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes | Servings: 8
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup fresh breadcrumbs
- 3/4 cup dark brown sugar, packed
- 1/2 cup suet or cold unsalted butter, grated
- 1 cup mixed dried fruit (raisins, currants, sultanas)
- 1/2 cup dried cranberries or chopped prunes
- 1/4 cup candied orange peel, chopped
- 2 large eggs, beaten
- 1/2 cup whole milk
- 2 tablespoons dark rum or brandy
- 1 teaspoon pure vanilla extract
- Hard Sauce:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons dark rum or brandy
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pudding basin. Grease a 1.5-quart heatproof pudding basin or bowl generously with butter. Cut a circle of parchment paper to line the bottom.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the breadcrumbs and brown sugar until evenly combined.
- Add fat and fruit. Work the grated suet or butter into the dry mixture until crumbly. Fold in all the dried fruit and candied orange peel until distributed throughout.
- Mix wet ingredients. In a separate bowl, whisk together the eggs, milk, rum or brandy, and vanilla extract. Pour into the dry mixture and stir until a thick, sticky batter forms.
- Fill and cover. Spoon the batter into the prepared basin, smoothing the top. Cover tightly with a double layer of parchment paper and then foil, pleating the center to allow for expansion. Tie securely with kitchen twine.
- Steam the pudding. Place the basin on a trivet or folded towel in a large pot. Add enough boiling water to come halfway up the sides of the basin. Cover the pot and steam over medium-low heat for 3 hours, checking the water level every 45 minutes and adding boiling water as needed.
- Test for doneness. A skewer inserted into the center should come out clean. Remove the basin from the pot and allow it to cool for 15 minutes before unmolding onto a serving plate.
- Make the hard sauce. Beat the softened butter with an electric mixer until fluffy. Gradually add the sifted powdered sugar, then beat in the rum or brandy and vanilla until smooth and creamy. Refrigerate until ready to serve — it will firm as it chills.
- Serve. Slice the warm pudding and top each portion with a generous spoonful of hard sauce, which will slowly melt into the pudding. Serve immediately.
Nutrition (per serving)
Calories: 480 | Protein: 5g | Fat: 20g | Carbs: 68g | Fiber: 3g | Sodium: 210mg