Cooking Instructions
1.
Chop up the
Turkish Figs (2/3 cup)
,
Sun-Maid Raisins (1 cup)
, and
Sultanas (1 cup)
, and soak them overnight with 1/3 cup water,
Brandy (3 Tbsp)
, and
Rum (1 Tbsp)
.
2.
Zest the
Orange (1)
into a large bowl. You will need 4 tablespoons of zest.
3.
Once zested, juice half the orange in the same large bowl.
4.
Zest the
Lemon (1)
. You will need 2 tablespoons of zest. Add to the bowl.
5.
Juice half of the lemon and add to the bowl.
6.
Chop the
Almonds (2 2/3 Tbsp)
into small pieces and mix them with citrus juice.
7.
Peel the
Apple (1/2)
and shred it.
8.
Add shredded apple, soaked dried fruits,
Gluten-Free All-Purpose Flour (1/3 cup)
,
Panko Breadcrumbs (1 2/3 cups)
,
Simply Organic Cinnamon, Ground (1 Tbsp)
,
Unsalted Butter (3 Tbsp)
,
Salt (1 pinch)
,
Brandy (1 Tbsp)
, and
Rum (1 Tbsp)
to the bowl.
9.
Mix well until all the ingredients are combined, then flatten the mixture with the back of your spoon and wrap it.
10.
Put the bowl in a refrigerator and leave it overnight to marinate.
11.
Beat an
Eggland's Best Classic Egg (1)
and put it in your Christmas Pudding bowl. The mixture should have a fairly soft consistency.
12.
Change the container to a square or rectangular one. It’s time for the transformation! Make sure you flatten the mixture with a spoon or hitting the container itself to the ground. Wrap it in aluminum foil then wrap it with string.
13.
Wrap it again, this time with a cloth. then put it in a big pot half full of water. I did it this way because I simply did not have a steamer. This is a great way to make Christmas Pudding without one! Steam this way with the lowest heat for 8 hours.
14.
If your pudding is lighter than perfectly brown, steam it for another 2-3 hours.
15.
Wrap it with a fresh aluminum foil, then rest it in a refrigerator until Christmas. Pour a little extra
Brandy (to taste)
. That way, it’s easier for the pudding to absorb the liquid. Then wrap and let it rest until the Christmas day.
16.
Reheat the pudding by steaming again with a pot of half-full water for about an hour. While steaming, start working on making Domo’s face!
17.
Prepare
White Chocolate (2 2/3 Tbsp)
and a piping bag. Then set a half-fill saucepan with water and bring to a simmer. Place a cup on top, making sure it doesn’t touch water (or it will overheat). Stir with a metal spoon until melted.
18.
Pour the chocolate in a piping bag. Cut the tip off and make sure you cut it as tiny as possible. This is going to be so much easier if you have a sharper tip. Be careful when you pour the chocolate, it’s very hot!
19.
Cut an
Apples (1 slice)
and shape it into a square size, just like Domo kun’s. Draw Domo’s teeth with freshly melted chocolate. Try not to draw slowly because melted chocolate will eventually harden itself.
20.
Cut the pudding into Domo’s size. Then make the eyes. Using a dry sharp knife, cut the pudding to make it look rectangular. Just like Domo kun himself.The rest of the pudding is cut into 4 pieces, and these are going to be his limbs.
21.
Cut the
Olives (1)
as round as possible to make the eyes. Break up the
Spaghetti (1 piece)
and use it to attach the eyes to the pudding. Attach the mouth to the pudding also using a piece of spaghetti.
22.
For his legs. just simply put them on a plate towards to his body. For his arms, use the pasta pieces again to connect with the body. You might need several pieces to stable arms for this time.
23.
Before serving, pour
Rum (to taste)
over the pudding and light on fire. Enjoy!
