Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, christmas pudding. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Serve up some traditional puddings this Christmas. Directions The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Christmas pudding is generally made from a combination of dried fruit, candied fruit peel, and citrus zests in a dense, sticky sponge cake. It can be flavored with cinnamon, brandy, rum, or other spices for moisture and taste.
Christmas Pudding is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Christmas Pudding is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have christmas pudding using 18 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Christmas Pudding:
- Take 8 oz shredded suet, vegetarian is fine
- Take 1 dessert spoon mixed spice
- Get 1/2 tea spoon grated nutmeg
- Take 1/4 tea spoon ground cinnamon
- Make ready 4 oz self raising flour
- Prepare 1 lb soft Brown sugar (I used muscovado)
- Take 12 oz white breadcrumbs (from stale bread) **
- Get 12 oz sultanas
- Prepare 1 lb currants
- Make ready 4 oz glace cherries, quartered
- Take 2 oz chopped almonds
- Prepare 2 oz chopped candied mixed peel
- Take Finely grated peel (zest) of 1 orange and 1 lemon
- Take 1 green Apple, peeled cored and finely chopped
- Get 4 eggs
- Take 10 fl oz stout (I used Guinness) ##
- Get 4 Tablespoons brandy or dark rum, or substitute orange juice
- Make ready 2 tablespoons brandy or rum, for 'Flaming'. Optional
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Republic of Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Instructions to make Christmas Pudding:
- Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now.
- In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again.
- Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice.
- It is traditional for all family members to 'Stir and make a wish' at this point
- Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again.
- Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !
- You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes.
- When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly.
- When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening.
- Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding.
- Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve.
- Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter.
- This pudding is very rich, so be aware when serving !
- Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !)
- If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *
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You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout
In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates. Unlike American puddings, a Christmas pudding is a dark, sticky, and dense sponge, more like a fruitcake, made of mixed dried fruit, candied fruit peel, apple, and citrus zests. Brandy and spices provide a deep, complex flavor and signature dark color.
So that is going to wrap it up for this special food christmas pudding recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
