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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.

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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.

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 you Christmas Pudding and bon appetit . . .


Recipe from professional
Chef Tallyrand