Our Friday food post has gone festive this week with a traditional christmas pudding. We have a little twist of course! You might think Thai Rum (known as Sang Som) is better suited to being drunk from buckets on a beach in Koh Phangan in the glow of the full moon, and you might be right! But we challenge you to change your preconceptions about and give this a go – it might bring back some happy memories! Our second unusual ingredient is candied yuzu peel. Yuzu is a Japanese citrus fruit with a milder zest than a lemon or lime – the candied version is quite mellow and adds a nice depth of flavour to this pudding.
We can’t take credit for this winning recipe. It comes courtesy of the failsafe Delia Smith – you can find it here. We can only take credit for adding the Yuzu and Thai Rum which certainly gives the pudding an Eclectic East kick. If you want to try the same, substitute the rum for Sang Som and sustitute the candied peel for yuzu candied peel.
Garnish your pudding with some yuzu peel (shown below) and serve with flames powered by Sang Som rum and some brandy (or Sang Som!) butter.