Sustainable holiday recipes: From Jordan, make Christmas kaka pudding using persimmon and citrus peel
As part of a series of recipes focussing on reducing food waste, Fairmont Amman executive chef Sudqi Naddaf in Jordan offers his recipe for a Christmas pudding using persimmon, known as kaka in Jordan (the Asian persimmon is known as kaki).
“This recipe is based on sustainable fruit that is locally grown in Jordan using citrus peel that is normally wasted,” he says. “It has been exclusively created for Fairmont Amman to reflect the Christmas festive season and adheres to the property’s dedication to environmentally conscious decision-making.”
Christmas kaka pudding
450 grams fresh bread crumbs
112 grams refined flour
450 grams black currants
900 grams raisins
222 grams dates
222 grams orange peel
60 grams chopped almonds
60 grams chopped prunes
400 grams kaka pulp
100 grams lemon peel
8 grams cinnamon powder
2 grams nutmeg powder
4 grams allspice powder
4 grams ginger powder
2 grams vanilla extract
3 grams salt
5 grams baking powder
450 grams butter
450 grams brown sugar
4 eggs
Vanilla black pepper sauce
250 grams milk
250 grams cream
6 egg yolks
125 grams sugar
1 vanilla pod
1 grated lemon zest
2 grams black pepper, crushed
Instructions
1. Soak blackcurrants, raisins, dates, orange peel, chopped almond, and prunes in the kaka pulp and vanilla extract and store in the chiller.
2. Cream butter and brown sugar slowly and add one egg at a time. Do not aerate.
3. Mix all the dry ingredients together and keep aside.
4. Once the sugar is dissolved add rest of the ingredients.
5. Line the pudding mold with cling wrap. Weigh 600 grams and pack well with the cling wrap and press it with your finger to get an even shape.
6. Again, cling wrap the complete mold thoroughly. Steam for eight hours.
7. For the sauce, bring the milk cream, vanilla bean, and black pepper to boil. Add the yolk to the hot cream mixture and whisk well. Cook the mixture up to 75°C and cool down.
8. Serve the pudding warm with warm vanilla pepper sauce.
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