In this holiday season, here is a recipe that is rooted in history, warmth, and the timeless pleasure of sharing food.
In this dish everything was mixed and tightly wrapped in a muslin cloth, then slowly steamed over the dying embers of the hearth overnight, hence the name Ember Pudding. The gentle heat caramelized the sugars, creating a deep, smoky sweetness. The richness of the pudding creates a dessert that feels like an embrace, and on a cold December night, there’s nothing better to have after dinner.
Here is a recipe for Queen’s Ember Pudding (1790 Yorkshire), courtesy of Siddharth Parab, Executive Chef, Erthya, Cupertino.
Ingredients
- 2 cups brown bread crumbs
- 1 cup shredded suet (or 1 cup unsalted butter, grated cold)
- ½ cup molasses
- ¼ cup black treacle
- ½ cup dried currants
- ½ cup chopped dried figs
- ¼ cup candied orange peel, finely chopped
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ tsp clove
- 2 tbsp brandy
- 2 eggs (optional, for better binding in modern kitchens)
- A pinch of salt
Method
Prep the mixture.
- In a large bowl, combine brown bread crumbs, suet (or grated butter), currants, figs, and candied orange peel.
- Add nutmeg, cinnamon, clove, and a pinch of salt.
- Stir in molasses, black treacle, and brandy.
- If using, beat two eggs and mix them in to help bind the pudding.
Form the pudding.
- Spread a clean muslin cloth on the counter and lightly butter it.
- Spoon the pudding mixture onto the center and shape it into a round, firm ball.
- Wrap the cloth tightly around the pudding and tie securely with kitchen string, leaving room for expansion.
Steam the pudding.
- Place the wrapped pudding in a large pot over a trivet or an inverted plate.
- Pour in enough hot water to come halfway up the sides of the pudding.
- Cover the pot with a lid.
Slow cooking (traditional method)
- Let it steam on very low heat for 6–8 hours.
- Historically, it was left overnight over dying embers, so keep the heat as low and steady as possible to allow slow caramelization.
Finish
- Remove the pudding, let it rest for 10 minutes, then unwrap.
- Slice and serve warm. Optional: drizzle with a little warm brandy or custard.
