Christmas Colchester Pudding Food

CHRISTMAS COLCHESTER PUDDING

Steps:

• Soak the tapioca in the milk in a saucepan for 1 hour before cooking.
• Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
• Gently simmer for 20 minutes, or until softened and thickened. Turn off the heat and allow to cool slightly.
• Heat 200ml of water in a saucepan over a low heat. Add the egg yolks and remaining 50g of caster sugar to a heatproof bowl and place over the simmering water.
• Whisk the yolks and sugar until thick and light in colour. Remove from the heat and fold through the tapioca.
• In a bowl, whisk the double cream until it forms soft peaks and fold through the tapioca mixture. Allow to cool completely in the fridge while you make the rest of the layers.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the almonds in a colander and rinse under cold water. Drain well, then tip into a bowl with the icing sugar and orange zest, tossing to coat.
• Spread over a large lined baking sheet and bake for 10 minutes, or until golden. Allow to cool slightly, then chop into large pieces.
• Combine the berries, sugar and a splash of Cointreau in a saucepan. Cook over a low heat for about 10 minutes, or until the berries are lightly cooked but still holding their shape.
• Use a slotted spoon to remove the fruit and set aside.
• Place the pan of juice over a medium heat and simmer until it has reduced to a light syrup. Set aside to cool.
• To make the meringue, whisk the egg whites until they form stiff peaks.
• Combine the sugar and 80ml of water in a medium pan, then place on a high heat. Add a sugar thermometer to the pan. Brush the edges of the pan to release excess sugar crystals.
• When the temperature reaches 110ºC, turn the heat down to low and heat slowly until the temperature comes back up to 120ºC.
• Take the pan off the heat and allow the bubbles to settle (this will take about 20 seconds).
• Carefully start pouring the syrup into the egg white, whisking continuously on a low speed. The syrup cooks the egg white so it's important to pour the syrup in a constant slow stream.
• Let the mixer continue for a further 10 minutes on a slow speed. This cools down the egg whites and makes it look thick and glossy.
• Just before it's ready, add a few drops of the pink food colouring (if using) for a pale pink meringue.
• Spoon into a piping bag with a 10mm plain nozzle.
• Spoon a few berries and a little syrup into the base of the serving dishes. Top the fruit with a layer of cooled tapioca mixture.
• Pipe big peaks of meringue around the edges of each dish to create a border, then use a cook's blowtorch to quickly set and colour it.
• Pop some berries in the centre and scatter over the candied almonds and gold leaf (if using).

CHRISTMAS PUDDING

Steps:

• The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
• The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
• To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
• To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.