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CHRISTMAS 'AOTERAROA' PUDDING

Just two weeks to go . . . so this week's recipe is for a Christmas pudding for those of you like me who are in the southern hemisphere and therefore spend Xmas not in the cold of winter but in the warmth of summer. So it is suitable for those of you like me normally enjoy the day on a hot beach somewhere or in the garden with a barbecue.

I will by now (for those of you that have been following the last few weeks recipes) no longer be enjoying the warmth of the New Zealand summer that this dish is designed for. Instead I will be firmly implanted in the cold winter of the UK and longing for a taste of last week's traditional Christmas pudding in a few weeks time. Mine will have been made last week and be maturing in the tin, just waiting to be let loose, reheated and brought to the table flambéed with brandy . . . mmmm, I can't wait. But I promise to behave myself and resist the temptation of tasting a small pinch as I hope you will?

In the meantime I hope those of you back in New Zealand and those looking for something a little different will try this recipe, which came from the kitchen of that (in)famous cook: Graham Kerr, the Galloping Gourmet! For whom incidentally my friends and neighbours back in New Zealand, used to baby-sit his children. Strange old world isn't it?

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients

minced dried apricots

½

cup
minced dried peaches

½

cup
minced raisins

½

cup
minced figs

½

cup
sliced almonds

1/3

cup
black doris plums (450g)

1

tin
granny smith apple

1

large
molasses

2

tbs
ground cloves

½

tsp
mace

½

tsp
cinnamon

½

tsp
flour

½

cup
baking powder

2

tsp
olive oil

1

tsp
     
Sauce
frozen plain yoghurt

475

ml
apricot halves (tinned)

450

gm
nutmeg

¼

tsp
arrowroot

1

tsp

Method

  • Combine apricots, peaches, raisins and figs, add almonds and drained plums (keeping juices)
  • Stir in the peeled , chopped apple, molasses and spices
  • Shape mix into a ball. Sift baking powder and flour over ball
  • Chop together with knife, drizzle in plum juice as you chop
  • Scoop into lightly greased bowl, press down lightly (allow room)
  • Place wax paper over top, then towel, tie down with string
  • Place bowl in heavy saucepan, 1/2 fill with water, cook on medium for two hours (top up with water as needed).
  • Spoon hot mixture into 24 x 13 cm loaf tin
  • Press lightly, cover with cling film and refrigerate overnight.
  • In 24 x 13 cm loaf tin, pack in frozen yoghurt, replace in freezer
  • Drain apricots and purée
  • Pour puree and syrup into s/pan over medium heat
  • Stir in nutmeg
  • Thicken with the arrowroot (dissolved in a little water)
  • Un-mould pudding onto a plate
  • Un-mould yoghurt onto pudding
  • Serve with sauce

Chef's Tip

Just soak up the atmosphere and enjoy a delicious pudding!

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . . . .


Recipe from professional
Chef Tallyrand