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Christmas Pudding Recipe

I have to say that I always follow the same recipe and my Christmas Pudding never fails to impress.  It's not a heavy Christmas pudding and not too rich.  When I make my Christmas pudding mixture I always make enough for two, one for this year and one for next, and the one I keep is always the best one!

I have the wonderful Delia to thank for my Christmas Pudding recipe, I shan't tell any porkies here and pretend that it is my own recipe!  Every pudding comes out differently of course though!  So, thank you Delia, here is the wonderful recipe and ingredients list.  I have also added in how to make the gluten free version.



Traditional Christmas Pudding

METHOD

This recipe makes 1 x 2 pint Christmas Pudding

Begin the day before you want to steam the pudding
Take your largest, roomiest mixing bowl - ("no kidding - you need a really huge one!") and start by putting in the suet and breadcrumbs, spices and sugar.  Mix these ingredients thoroughly together, then gradually mix in all of the dried fruit, peel and nuts, followed by the apple and the grated orange and lemon zests.  Don't forget to tick everything off as you go to make sure that nothing gets left out ("especially if this is your first time!")

Next, in a smaller basin, measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together ("nope - this isn't a curious hangover cure!").  Next pour this over all the other ingredients and begin to mix very thoroughly.  It's not traditional together all the family round, especially the children, and invite everyone to have a really good stir and make a wish! 

The mixture should have a fairly sloppy consistency - that is, it should fall instantly from the spoon when this is tapped on the side of the bowl - if you think it needs a bit more liquid then add a drop more stout!

Cover the bowl and leave overnight.

Next day stir in the sifted flour quite thoroughly, then pack the mixture into the lightly greased basin, cover it with a double layer of baking parchment and a sheet of foil and tie it securely with string.  It's also a good idea to tie a pice of string across the top to make a handle.  Place the pudding in a steamer set over a saucepan filled with simmering water and steam the pudding for 8 hours.

Do make sure that you keep a regular eye on the water underneath and top it up with boiling water straight from the kettle about halfway through the time.  When the pudding is steamed, let it get quite cold, then remove the baking parchment and foil and replace them with some fresh ones, again make a string handle for easy manoeuvring.

Now your Christmas Pudding is ready for Christmas Day - Keep it in a cool place and away from light.  Under the bed or in an unheated spare room is ideal.

Christmas Day Preparation

Fill a saucepan quite full of boiling water and put it on the heat, when it comes back to the boil again place a steamer on top of the pan and turn it down to a gentle simmer.  Put the Christmas Pudding in the steamer, cover and steam for 2 hours and 15 minutes.  You will need to check the water from time to time and may be top it up with boiling water from the kettle.  When you are ready to serve the Pudding, remove it from the steamer, remove all of its wrapping and slide a palette knife all around the Pudding, then turning it out onto a warmed plate.  Garnish it with a suitably sized sprig of holly on top.  Warm some brandy in a ladle over direct heat, and as soon as the brandy is hot ask someone to turn the flame off and set light to the brandy with a long match.  Don't pour the brandy over the pudding until you reach the table, and then slowly pour the brandy all over the pudding and watch as the flames roll down the sides and across the top of your Christmas Pudding whilst listening to your well earned cheers and rewarding claps!

Serve with traditional brandy or rum butter and sauce - or even good old custard!

To make this recipe just replace the breadcrumbs, suet and flour with Gluten-free versions. Replace the Stout and Barley Wine with the same amount of Sherry.  You will require a pinch of baking powder added to the Gluten-free white flour.

INGREDIENTS

110g Shredded Suet
25g Whole Candied Peel, finely chopped
25g Whole Almonds (skin on is OK)
1 Small Cooking Apple, cored and finely chopped
Grated Zest 1/2 Large Navel Orange
Grated Zest 1/2 Large Lemon
2 Tablespoons Rum
50g Self Raising Flour
110g Breadcrumbs (White)
1 Level Teaspoon Ground Mixed Spice
1/4 Level Teaspoon Freshly Grated Nutmeg
Good Pinch of Cinnamon
225g Soft Dark Brown Sugar
110g Sultanas
110g Raisins
275g Currants

And if it doesn't quite go to plan? Well at least these little fellas will keep you smiling!






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