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CHRISTMAS PUDDING
The
day approaches nearer at its time to get that Christmas
pudding made and stored in an airtight container to
mature. So that as promised is this week's featured
recipe.
I
hope you are all enjoying your lead up to the festive
season. As this is posted and / or you are reading this
I will be sunning myself and living it up in Las Vegas!
Visiting the Star Trek experience at the Sheraton Hotel
and taking in a drink at Quak's bar with a few bars
of latinum, flying over the Grand Canyon, maybe playing
a few games on the roulette table and no doubt losing
the shirt off my back on the poker tables! All the while
counting down the days until I land in the UK, visiting
with family, enjoying a nice wine and great food with
old friends and looking forward to those cold, cold
days . . . brrrrrr!
Which
brings me to this week's recipe. A rich, moist Christmas
pudding . . . I hope you will enjoy making it as I will:
made with TLC slowly, on a day put aside for talking
with loved ones, a hot, sweet cuppa there, maybe a glass
of wine here and love and joy everywhere. Cooking shouldn't
be rushed, it should be treated with respect, put the
time aside and enjoy the pleasures of the textures,
the colours, the taste as you nibble on the ingredients
. . . taking the time to chat with family as you work,
get them involved especially the children. Kids love
making sweet sticky foods, let them sieve, stir, plonk
the fruits in, etc and laugh with them (not scold them)
when some of the flour ends up on the floor or on them.
Try to remember what joy that was when you were that
age and believe me the pudding will taste so much better
for the fun and enjoyment you will share and see their
eyes and faces.
Ingredients for Christmas Pudding
| mixed
dried fruit |
300
|
gm |
| candied
mixed peel |
50
|
gm |
| Guinness |
200
|
ml |
| brandy
|
100
|
ml |
| orange
juice and zest |
1
|
pc |
| lemon
juice and zest |
1
|
pc |
|
|
|
| prepared
beef suet |
100
|
gm |
| flour |
50
|
gm |
| ground
nutmeg |
6
|
gm |
| mixed
spice |
6
|
gm |
| brown
sugar |
100
|
gm |
| brown
bread crumbs |
100
|
gm |
| salt |
|
sq |
|
|
|
| milk |
60
|
ml |
| eggs |
2
|
pc |
How to make Christmas Pudding
- Soak
the fruits in the Guinness, brandy and juices overnight
- In
a large bowl, mix all the dry ingredients together
- In
another bowl, mix all the liquid ingredients together
- Mix
the liquid ingredients to the dry ingredients and
combine well
- Leave
in a covered container, in the fridge overnight
- Spoon
the mixture into a pudding bowl cover well, place
in a large saucepan 1/3 cover with water, bring to
a boil, place a lid on and steam for 6 hours, ensuring
that you top the water up every half an hour
- Remove
and allow to cool, before turning out
- Heat
a little brandy in a saucepan, pour over and ignite
with a match and serve while still flaming
Chef's Tip for Christmas Pudding
Serve
the Christmas
Pudding hot
with a rum or brandy sauce, liquid cream or Devonshire
clotted cream.
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Chef's
terminology:
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| |
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 |
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Enjoy
you
Christmas Pudding
and bon appetit . . .
Recipe
from professional
Chef Tallyrand
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