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Christmas Pudding, The Best That I've Ever Tasted?

Sunday, 13 December 2009

A few weeks ago when I asked the wild boar what he wants to eat on Christmas besides the usual roast turkey and brussel sprouts, he suggested a Christmas pudding for dessert. As I wrote it down on my shopping list, he added "home-made". I of course ignored him as I know it involves lots of ingredients and it takes hours to cook. Besides, I'm not a huge fan of Christmas pudding as I often find it too heavy and I have to drown it in cream or custard to dampen the sweetness - more added calories to the already calorie-packed meal. But I have to agree that the flaming part is a highlight.

So now, 2 weeks before Christmas, I saw this recipe at Sam's antics of a cycling cook, I thought it's about time I make a home-made Christmas pudding this year. How can you resist a "lighter, fruity, boozy and delicious" and "the best I have ever tasted!" pudding heh?!

The preperation was pretty simple once you have all the ingredients. I used less sugar as I often find it a bit too sweet and used black treacle isntead of golden syrup. I used a pressure cooker to speed up the cooking process. Traditionally Christmas puddings were made on or immediately after the Sunday "next before Advent", i.e. 4 to 5 weeks before Christmas. It's 2 weeks till Christmas now, I do hope that's enough time for the pud to mature. Fingers crossed. So will it be the best that I've ever tasted? We shall have to wait till Christmas day.


Christmas pudding 08


Ingredients:
Adapted from Riverford organic veg's recipe
  • 75g self raising flour
  • 75g breadcrumbs
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice/ pudding spice/ pumpkin pie spice (not allspice)
  • 50g vegetable suet
  • 100g light brown sugar
  • 350g mixed dried fruit
  • 1 grated carrot
  • 1 grated apple
  • Grated lemon rind from 1 lemon
  • 1 tbsp marmalade
  • 50g melted unsalted butter
  • 1 tbsp black treacle (or molasses)
  • 1 tbsp lemon juice
  • 1 tbs milk
  • 1 tbs brandy
  • 1 egg
Directions:

  • Many days before Christmas, the day before steaming:
  • In a large mixing bowl, mix together self raising flour, breadcrumbs, nutmeg, cinnamon, mixed spice, suet and brown sugar.
Christmas pudding 01
  • Add mixed dried fruit, grated carrot and apple, lemon rind and marmalade.
Christmas pudding 02
  • Mix to combine.
Christmas pudding 03
  • In a small bowl,beat together melted butter, treacle, lemon juice, milk, brandy and egg. Add this to fruit mixture.
Christmas pudding 04
  • Mix to combine.
Christmas pudding 05
  • Cover and leave to stand overnight.
Christmas pudding 06

The next day:

  • Place mixture into 1 large 1.2kg greased bowl or smaller bowls. I split the mixture to 2, 580g each.
Christmas pudding 07
  • Cover and steam for about 3 hrs in a steamer or use a pressure cooker according to manufacturer's instructions.
  • I used a pressure cooker. Pre-steam (pressure cooker closed, on medium heat and without weight) in the pressure cooker for 20 mins.
  • When pre-steaming is complete, put the weight in position then increase the heat to bring it up to cooking pressure. Cook under pressure for 1 hr 15 mins.
  • Turn off heat, leave to cool naturally before removing lid.
  • Leave pudding to cool, wrap well with fresh cling film/ foil and leave in a cool dry cupboard until Christmas day.
On Christmas day (to-do):

  • Steam it under pressure for a further 40 mins.
  • Flame it and enjoy with brandy sauce, brandy butter or custard (undecided).
Check out what happened to the pudding on Christmas here
 


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