Set out a scale and the equipment for Christmas pudding. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh raisins, medjool date, breadcrumbs, egg, unsalted butter, orange zest, ground cinnamon, molasses, all-purpose flour, kosher salt. Christmas pudding is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Stir dried fruit, crumbs, spice, and molasses into a dense batter and steam it until a skewer comes out clean. Amounts are for 4 from foods this library can count.
