Why doesn't a flaming Christmas pudding burn? (2024)
This is because it isn’t the pudding or the liquor that is on fire: it is in fact the vapour associated with the alcohol that burns. The flame never actually reaches the pudding itself.
To set a Christmas pudding alight, the liquor must be warmed beforehand - otherwise there will be no vapour to ignite. Once burning, the heat generated warms the liquid alcohol in the pudding, creating more vapour until eventually there is no more alcohol left to vapourise. At this point, the flame burns out and the pudding is left tasty and un-charred. And you hopefully won’t have burnt the house down.
This is because it isn't the pudding or the liquor that is on fire: it is in fact the vapour associated with the alcohol that burns. The flame never actually reaches the pudding itself. To set a Christmas pudding alight, the liquor must be warmed beforehand - otherwise there will be no vapour to ignite.
The flaming brandy is said to represent the passion of Christ. Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight.
Conclusion: Christmas puddings contain ethanol that does not all evaporate during the cooking process. However, the rise in BAC after ingestion of a typical slice of Christmas pudding was negligible and unlikely to affect work performance or safety or impair a health care worker's ability to make complex decisions.
What better or more traditional way to finish off Christmas dinner than with a showstopping flaming Christmas pud? Brandy works wonderfully well and we've added more punch by infusing it with fantastically festive flavourings.
To reheat your pudding, remove all wrapping, and then use one of the following methods: Wrap in foil and reheat in the oven for one hour or until hot at 150°C. Wrap tightly in foil, place on a trivet in a saucepan over simmering water and steam gently for 45 minutes to one hour or until hot.
To test if the pudding's cooked, pierce the foil and paper with a skewer and wiggle it to make the hole bigger, or it will be wiped clean of any mixture when you pull it out.
Steam for 20 minutes then cook under pressure for two hours for small puddings and three hours for a large pudding or the two small puddings. Leave to cool completely then remove the paper and foil.
Most Christmas puddings are made with suet (shredded beef fat) and this tends to take longer to melt than butter, so the pudding needs a long cooking time to make sure that the fat has melted and combined properly with the other ingredients.
A few different variations of these charm sets existed, but the following were commonly added to Christmas pudding mixtures: a coin to represent wealth in the coming year, a wishbone for good luck, a silver thimble for thrift or spinsterdom, a button for an enduring bachelor and an anchor for safe harbour.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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