Does Christmas pudding go off?
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 “Does Christmas pudding go off?”, and how to store the Christmas pudding once cooked?
Does Christmas pudding go off?
Christmas pudding does not go off unless you help it. Booze-soaked Christmas puddings last for years if kept in a cool and dark place. The older the pudding, the higher the chances of it drying out and losing flavor.
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).
According to scientists at the University of Nottingham, bacteria cannot grow in the Christmas pudding because there is no water available. Although there is moisture, there’s a difference between food appearing moist to eat and the availability of water which microbes need to grow. Because the water molecules are bind to sugar and alcohol molecules, there is no free water for the development of bacteria.
Always inspect the pudding for spoilage before you devour it. If the pudding gives off an unusual smell or is contaminated with mold, discard the pudding.
Christmas pudding sales have fallen by nearly 30% over the past five years, British Baker can reveal. Increased competition from other desserts, limited new product development and a rise in home baking are potential reasons behind the decline (3).
Is Christmas pudding vegan?
Traditional recipes of Christmas pudding involve the addition of eggs and suet, which makes it unsuitable for vegans. However, you can find recipes that use egg and suet replacements and the pudding turns out equally delicious.
The traditional British Christmas was developed in the nineteenth-century and the Plum Pudding, a rich pudding made of raisins, sultanas, currants, spices, Demerara sugar, brandy, beef suet, eggs, and apple became the centerpiece of the Christmas dinner (4).
Can Christmas pudding be reheated?
Yes, Christmas pudding can be reheated and there are several ways to go about it. The simplest and most convenient way of reheating Christmas pudding is in the microwave. The microwaving time for the pudding depends on its size.
Generally, the pudding is placed on a microwave-safe bowl and covered with cling wrap. Then the pudding is microwaved on high for 3-4 minutes, followed by a 1 minute resting time. Resume the microwaving process until the pudding is piping hot or heated through.
Can you steam the Christmas pudding in a slow cooker?
Yes, you can cook the Christmas pudding in a slow cooker and the process is quite simple. Start by greasing your pudding basin with butter. Then fill the basin with your pudding mixture.
Cover the basin with a pleated foil and pleated baking paper sheet. Secure the sheets in place using kitchen string. Construct a makeshift handle with the string and proceed with the following steps.
Place the mold in the slow cooker
Place your pudding mold right in the center of the slow cooker. The slow cooker should be large enough to easily accommodate the mold.
Fill the slow cooker with water
Pour water into the slow cooker such that it comes halfway up the pudding dish. The water does not need to be boiled first because the slow cooker heats up quickly.
Cook the pudding
Close the lid of the slow cooker and cook your pudding for about 3-4 hours.
How to store Christmas pudding once cooked?
Things you’ll need
- Brandy, whiskey, or another spirit
- Plastic wrap
- Aluminum foil
Instructions
- Soak your freshly cooked and cooled plum pudding in brandy or another spirit. Do not soak the pudding until the brandy starts to drip from it. Add enough amount so that the plum pudding softens.
- Wrap the plum pudding in plastic and then in aluminum foil. Keep the wrapped plum pudding somewhere dark, dry, and cool. A cellar or a cabinet is a good storage place for the pudding.
- Pour little amounts of brandy or another alcohol in your pudding after wrapping it every week or two. Do not add too much spirit or else the pudding will not be able to hold its shape and become flammable. After every feeding, rewrap the pudding and return it to its storage place.
How do you fix a soggy Christmas pudding?
Warm your soggy pudding in a microwave or a 150c oven for 5-10 minutes. If the pudding still tastes too heavy or soggy, your best bet is to start all over again.
The Christmas pudding turned out soggy mostly because water got into it while steaming. This happens if the pudding basin was not properly covered with foil and baking paper. The water may also get into your pudding if the water in the pan is boiled too hard.
The best way to avoid a soggy pudding is to make sure the pudding basin is watertight before you begin steaming it. Another important factor is the level and temperature of water in the saucepan.
The water level should be kept below the rim of the pudding basin. Since the pudding requires hours of steaming, the water should be maintained at a simmering temperature.
Last but not least, use a large pleated piece of baking paper and foil to cover the pudding. If the pudding does not have enough room to expand, it will inevitably turn out to be soggy.
Other FAQs about Pudding that you may be interested in.
What do you eat Christmas pudding with?
How to reheat Christmas pudding in a microwave?
How to reheat Christmas pudding?
Can you oversteam a Christmas pudding?
Conclusion
In this article, we answered the question “Does Christmas pudding go off?”, and how to store the Christmas pudding once cooked?
References
- 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.
- 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.
- Chevalier, Natacha. Food, Ritual and Cultural Identity: Preserving Traditions in Wartime Britain 1939-1945. Comunicação apresentada na 3rd Global Conference Making Sense of Food, Oxford, UK. Acedido em. Vol. 26. 2014.
- North, A. Christmas pudding sales fall 30% in five years as mince pies fly. British Baker. 2022.
