recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
and spices classic Caribbean. The ingredients
also happen to be the classic ingredients in the
traditional English steamed pudding. This lovely
version of the Christmas dessert is from the Grand
View Beach Hotel, Villa Point, St. Vincent and
the Grenadines. Begin preparing it at least one
day before serving".
3/4 cup (1 1/2 sticks) unsalted butter, room
1 cup powdered sugar
5 tablespoon brandy
1 2/3 cups dried currants (about 8 ounces)
3/4 cup candied cherries or other chopped dried
fruit such as apricots or figs
(about 4 ounces)
3/4 cup pitted prunes, chopped (about 4 ounces)
1/4 cup chopped candied orange peel
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup dark rum
3 cups fresh white breadcrumbs
1/2 cup (packed) golden brown sugar
6 tablespoons all purpose flour
cup finely chopped almonds
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted, cooled
3 large eggs
1/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
electric mixer, beat butter until smooth. Beat
in sugar. Gradually beat in brandy. (Can be
prepared 1 week ahead. Cover and refrigerate.
Bring to room temperature before serving.)
currants, candied cherries, prunes, orange peel,
cinnamon, ginger, nutmeg and
salt in large bowl. Pour rum over and stir to
blend. Let stand 30 minutes.
breadcrumbs, sugar and flour in medium bowl.
Add to dried fruit mixture and stir to blend.
Cover and let stand at room temperature overnight.
butter 2-quart pudding mold with lid. Mix almonds
and baking powder in medium bowl. Whisk melted
butter, eggs, milk, vanilla extract and almond
extract in large bowl. Stir in almond mixture.
Stir butter mixture into dried fruit mixture.
Spoon batter into prepared pudding mold. Smooth
top. Cover pudding mold with lid.
pudding mold on rack in large pot. Add enough
boiling water to pot to come halfway up sides
of mold. Cover pot and steam pudding over medium-low
heat until tester inserted into center comes
out clean, adding more boiling water to pot
if necessary, about 2 hours. Transfer mold to
rack and cool 5 minutes. Turn out pudding. (Can
be made 1 week ahead. Cool. Wrap tightly in
plastic and refrigerate. To reheat pudding,
unwrap and return to buttered mold; cover mold.
Place mold on rack in large pot. Add enough
hot water to pot to come halfway up sides of
mold. Cover pot and steam pudding over medium-low
heat until heated through, about 45 minutes.
Transfer mold to rack. Let stand 5 minutes.
pudding to platter. Serve warm with brandy butter.