Thursday, 17 December 2009

• Christmas Pudding: The Best That I've Ever Tasted?

  This is a guest post from Pig Pig's Corner.
  
  

  
  

  
  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.
  
  

  
  

  
  

  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.

  
  

  • Add mixed dried fruit, grated carrot and apple, lemon rind and marmalade.

  
  

  • Mix to combine.

  
  

  • In a small bowl,beat together melted butter, treacle, lemon juice, milk, brandy and egg. Add this to fruit mixture.

  

  • Mix to combine.

  
  

  • Cover and leave to stand overnight.

  
  

  
  The next day:
  

  • Place mixture into 1 large 1.2kg greased bowl or smaller bowls. I split the mixture to 2, 580g each.

  
  

  • 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).

  

  
  

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