CHRISTMAS PUDDING
Provided by Food Network
Categories dessert
Time P1DT10h45m
Yield 4 servings
Number Of Ingredients 22
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.
CLASSIC CHRISTMAS PUDDING
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 8h
Yield Makes two 1.2 litre puds (each serves 8)
Number Of Ingredients 32
Steps:
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium
TRADITIONAL CHRISTMAS PUDDING
From Delia Smith's Christmas Cookbook. This recipe makes one large pudding in a 2-pint basin (ceramic bowl). If you want two smaller puddings, use two 1-pint basins, but give them the same steaming time. You will need two days to make it plus 6-8 weeks for maturing time, so best to make it in late October/early November. Don't forget to tick everything off as you add it so that you don't forget anything. Cooking time includes sitting overnight plus steaming time.
Provided by CulinaryQueen
Categories Dessert
Time P2DT20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition.
- Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
- In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
- The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge).
- DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle.
- Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
- When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
- Store in a cool place until Christmas Day.
- CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
- Serve warm with a whipped cream or rum sauce.
Nutrition Facts : Calories 585.4, Fat 17.9, SaturatedFat 8.2, Cholesterol 62.2, Sodium 232, Carbohydrate 105.9, Fiber 7.8, Sugar 74, Protein 7.7
THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING
I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!
Provided by French Tart
Categories Dessert
Time 10h15m
Yield 2 Large Christmas Puddings, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
- Work in the breadcrumbs, sugar and softened butter, mixing well.
- Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
- Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
- Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
- Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
- You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
- Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
- Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
- On Christmas day, boil or steam for a further 4 hours.
- To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
- Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
- Each pudding serves 6 to 8 people.
CHRISTMAS PUDDING
Provided by Jean F. Tibbetts
Categories dessert
Time 8h20m
Yield 8 - 10 servings
Number Of Ingredients 22
Steps:
- Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
- Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
- Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
- Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
- Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
- Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
- Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 25 grams, TransFat 0 grams
More about "classic christmas pudding food"
CLASSIC CHRISTMAS PUDDING RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 4 hrs 55 minsCategory Christmas, DessertCalories 321 per serving
CLASSIC STEAMED CHRISTMAS PUDDING | FOOD TO LOVE
From foodtolove.co.nz
DELIA'S CLASSIC CHRISTMAS PUDDING WITH BRANDY SAUCE
From deliaonline.com
CHRISTMAS PUDDING RECIPE - BBC FOOD
From bbc.co.uk
CHRISTMAS PUDDING RECIPE: BEST XMAS PUDDING RECIPES
From goodhousekeeping.com
BRITISH CHRISTMAS PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHRISTMAS PUDDING RECIPES | ALLRECIPES
From allrecipes.com
38 CLASSIC PUDDING RECIPES - TASTE OF HOME
From tasteofhome.com
CLASSIC CHRISTMAS PUDDING RECIPE - OLIVEMAGAZINE
From olivemagazine.com
32 CLASSIC CHRISTMAS FOODS RANKED FROM WORST TO BEST
From purewow.com
CHRISTMAS PUDDING - WIKIPEDIA
From en.wikipedia.org
MATTHEW WALKER CLASSIC CHRISTMAS PUDDING 907G, CHRISTMAS
12 BEST CHRISTMAS PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CHRISTMAS PUDDING | RECIPE | CHRISTMAS PUDDING RECIPES ...
From pinterest.ca
TRADITIONAL CHRISTMAS PUDDING RECIPE - LINSFOOD
From linsfood.com
CHRISTMAS PUDDING RECIPES - BBC FOOD
From bbc.co.uk
CLASSIC CHRISTMAS PUDDING - ALL RECIPES
From allrecipes.click
WHAT IS CHRISTMAS PUDDING AND HOW DO YOU MAKE IT?
From allrecipes.com
CLASSIC STEAMED CHRISTMAS PUDDING | FOOD TO LOVE
From foodtolove.co.nz
TRADITIONAL CLASSIC CHRISTMAS PUDDING RECIPE – POTTERS COOKSHOP
From potterscookshop.co.uk
CLASSIC CHRISTMAS PUDDING - CAMBERWELL FRESH FOOD MARKET
From camberwellfreshfoodmarket.com.au
CLASSIC CHRISTMAS PUDDING - VNEXPLORER
From vnexplorer.net
CHRISTMAS PUDDING: HOW TO MAKE CHRISTMAS PUDDING - FINE DINING …
From finedininglovers.com
CLASSIC CHRISTMAS PUDDING RECIPE | HELLO!
From hellomagazine.com
THE QUEEN'S CHRISTMAS PUDDING - CLASSIC HOLIDAY DESSERT - FOOD …
From youtube.com
CLASSIC CHRISTMAS PUDDING FROM THE TIMES COOKBOOK BY FRANCES …
From app.ckbk.com
CLASSIC CHRISTMAS PUDDING RECIPE
From crecipe.com
TRADITIONAL CHRISTMAS PUDDING (FIGGY PUDDING) - THE DARING …
From daringgourmet.com
DELIA’S CLASSIC CHRISTMAS PUDDING – TRUE FOOD CO-OP
From truefood.coop
MATTHEW WALKER CLASSIC CHRISTMAS PUDDING 100 G (PACK OF 12)
CLASSIC CHRISTMAS PUDDING RECIPE | AGFG
From agfg.com.au
CLASSIC CHRISTMAS PUDDING | FESTIVE BAKING - REDONLINE.CO.UK
From redonline.co.uk
CLASSIC CHRISTMAS PUDDING | DONNA HAY
From donnahay.com.au
CLASSIC CLOTH-BOILED CHRISTMAS PUDDING - HILL STREET GROCER
From hillstreetgrocer.com
CLASSIC CHRISTMAS PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC CHRISTMAS PUDDING - FOOD24
From food24.com
HOW TO STOCK CLASSIC CHRISTMAS PUDDINGS AND FRUITCAKES
From specialityfoodmagazine.com
27 CHRISTMAS PUDDING RECIPES FOR AN OLD-FASHIONED HOLIDAY
CLASSIC CHRISTMAS PUDDING – SUNBEAM FOODS
From sunbeamfoods.com.au
CLASSIC CHRISTMAS PUDDING | ASDA GOOD LIVING
From asda.com
CLASSIC CHRISTMAS PUDDING - WAITROSE.COM
From waitrose.com
CLASSIC CHRISTMAS PUDDING - DESSERT RECIPES
From fooddiez.com
THE ORIGINAL VICTORIAN CHRISTMAS PUDDING RECIPE : 'FOOD, GLORIOUS, …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love