Can you eat Christmas pudding raw?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you eat Christmas pudding raw?”, and how to make raw Christmas pudding?
Can you eat Christmas pudding raw?
Yes, you can eat raw Christmas pudding raw. There are pudding recipes that use ingredients that do not require any cooking. Some types of Christmas puddings such as those made with dried fruits won’t go bad even in 2 years as long as they are stored correctly.
However, when cooking any receipt containing eggs, it must be cooked. When cooking eggs and dishes that contain eggs, the temperature should reach 160 degrees Fahrenheit. High temperatures required to cook cakes, cookies and candy containing raw eggs are sufficient to kill bacteria. However, the raw eggs in cookie dough, cake or pudding may present a hazard, especially to children, the elderly and those with certain health problems – uncooked eggs are not safe to eat (4).
The global cake market size was valued at USD 42.94 billion in 2019 and is anticipated to grow at a compound annual growth rate of 3.3% from 2020 to 2027 (5).
Raw Christmas pudding recipe
Ingredients
- 225g of Medjool dates
- 1 orange
- 170g of macadamia nuts
- 1 tsp of vanilla extract
- 2 tsp of cinnamon
- ½ tsp of ground ginger
- ½ tsp of ground cloves
- 1 small pinch of salt
- 2 tbsp of honey
- 2 tbsp of coconut oil
Instructions
- Zest the orange and combine it with the rest of the ingredients in the food processor. Pulse until homogenous.
- Transfer the mixture to a cake tin and place it in the freezer. After an hour, put the cake tin into the fridge.
How to make healthy and raw Christmas pudding energy balls?
For the Christmas pudding energy bites
- 80 g ground almonds
- 100 g pitted dates
- 130 g dried apricots
- Zest of half an orange and half a lemon
- ½ tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 tsp raw vanilla powder or 1 tsp vanilla bean paste, not raw
For the chocolate coating (optional)
- 50 g cacao butter
- 3 tbsp cacao powder
- 2 tbsp agave nectar
- Tiny pinch of sea salt
- Half a batch of this “white chocolate coating”
For the Marzipan decoration (optional)
- 150 g / 1 cup ground almonds (almond flour)
- 1 – 2 tbsp raw agave nectar
- 1 tsp spirulina powder, for green coloring
- 1 tsp beet juice or powder, for red coloring
Instructions
For the Christmas pudding energy balls
Grind all the ingredients in a food processor until homogenous and stodgy. Then roll 1 tbsp of this mixture into balls. This recipe will yield 12 energy balls.
For the raw chocolate coating.
- To make the raw chocolate coating, melt the dark chocolate over a double boiler or heatproof bowl over a simmering saucepan. Then stir in the cacao powder, sweetener, and salt. Set it aside to cool.
- Make the white chocolate coating, the link of which is shared above, with half the recipe ingredients.
- Take the energy balls onto a skewer or a fork and dip them one by one into the dark chocolate mixture that has now cooled down.
- Let the excess chocolate drip off by suspending the chocolate-coated balls over the bowl. Then transfer the balls onto a sheet of tin foil or greaseproof paper. Refrigerate or freeze until solid.
- The chocolate will set in about 20 minutes. Repeat the process with the melted white chocolate. Set again in the fridge or freezer.
Make the raw marzipan
- Grind all the ingredients in a food processor until well-combined.
- Divide the raw marzipan into portions depending upon the variety of colors you are looking for. Mix red color into one portion, and add green in the other potion. Roll the red-colored marzipan into pea-sized balls and make leaf shapes with the green marzipan for the holly.
- Decorate the Christmas pudding with marzipan decorations.
- Serve and enjoy.
Does the Christmas pudding go bad?
Yes, Christmas pudding can go bad and quicker if stored incorrectly. A Christmas pudding made with fresh fruits and no booze goes bad quicker than the one made with booze, a lot of sugar, and dried fruits.
In a study, the concentration of ethanol in common Christmas puddings ranged from 0.260 to 1.685 g per 125 mg slice (1). This is enough to prevent microbial growth. The results of studies suggest that ethanol could act as an effective additional barrier to inhibit fungal growth in bakery products. Thus it represents an interesting alternative to the use of chemical preservatives and merits further research (2).
Shelf-stable pudding is a starch-based dairy dessert, which, in addition to milk, requires the use of many ingredients (sucrose, thickeners and/or gelling agents, flavors, and sometimes colorants) in order to preserve quality during storage. Typically, sterilized puddings have a shelf-life of 12 to 18 months, mostly limited by biochemical, chemical, and physical changes rather than microbial changes (3).
Can Christmas pudding be made in a slow cooker?
If the old-fashioned steaming method of cooking Christmas pudding is not your thing, you can rely on a slow cooker for that.
Fill the greased pudding basin with your homemade pudding mixture and seal it with a pleated piece of baking paper and foil. Fill the bottom of the slow cooker, a couple of inches only, with boiling water.
Lower your pudding basin into the slow cooker and cook on high for about 8-9 hours. Instead of messing with the hob ring for reheating your Christmas pudding, you can use a slow cooker to do it.
Is Christmas pudding the same as a fruit cake?
Christmas pudding and Christmas cake share a lot of similar spices and are the star of the festive season. But there is a major difference in the cooking process of the two desserts.
For example, Christmas cake is baked in the oven and served with marzipan and/or royal icing on top. You can look up a variety of Christmas cake decoration ideas to make this cake exciting.
On the other hand, Christmas pudding cooks in the steamer and is topped with a piece of holly as a part of the tradition. Red currants and berries also make for a great decoration.
Conclusion
In this article, we answered the question “Can you eat Christmas pudding raw?”, and how to make raw Christmas pudding?
Was this helpful?
References
1.-
Brieger, Daniel G., et al. What proof is in your Christmas pudding? Is caring under the influence possible?. Med J Aust, 2014, 201, 702-704.
2.-
Axel, Claudia, Emanuele Zannini, and Elke K. Arendt. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit Rev food sci nutr, 2017, 57, 3528-3542.
3.-
Moufle, AL., François, PA., Jamet, J. et al. Accelerated Aging Test of Sterilized Acidic Pudding: Combined Effects of Temperature, Headspace Volume, and Agitation. Food Bioprocess Technol, 2018, 11, 1286–1299.
4.-
Haraminac, E. Egg safety for holiday baking and food preparation. 2014. Michigan State University.
