BRITISH CHRISTMAS PUDDING
Steps:
- Gather the ingredients.
- Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
- Lightly butter a 2 1/2 pint pudding basin.
- In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, breadcrumbs, and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
- In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
- Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
- Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
- Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
- Cover with fresh greaseproof paper and retie with string.
- Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour. Enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, Sodium 146 mg, Sugar 32 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 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.
ENGLISH CHRISTMAS PUDDING II
Make and share this English Christmas Pudding II recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
- Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
- Put mixture into can.
- Cover with double thickness of aluminum foil.
- Tie foil on with string.
- Set can in large pot or kettle half full of water.
- Cover and steam 2 1/2 hours after water boils.
- Serve slices covered with hot vanilla sauce* and real whipped cream.
- Bring 3 1/2 cups milk and vanilla bean to a boil.
- Whip sugar and yolks over hot water to lukewarm.
- Stir in cornstarch to remaining cold milk.
- Add the cornstarch mixture to the boiling mixture and bring to a full boil.
- Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
- Keep warm on steam table or double boiler.
- This sauce is good over puddings and souffles.
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