Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, christmas pudding. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Christmas Pudding is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Christmas Pudding is something which I have loved my whole life.
Free UK Delivery on Eligible Orders Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Apple and Carrot Christmas Pudding "Just like my mom used to make at Christmas.
To get started with this recipe, we have to first prepare a few components. You can cook christmas pudding using 18 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Christmas Pudding:
- Prepare 8 oz shredded suet, vegetarian is fine
- Prepare 1 dessert spoon mixed spice
- Make ready 1/2 tea spoon grated nutmeg
- Make ready 1/4 tea spoon ground cinnamon
- Prepare 4 oz self raising flour
- Prepare 1 lb soft Brown sugar (I used muscovado)
- Make ready 12 oz white breadcrumbs (from stale bread) **
- Make ready 12 oz sultanas
- Make ready 1 lb currants
- Prepare 4 oz glace cherries, quartered
- Prepare 2 oz chopped almonds
- Prepare 2 oz chopped candied mixed peel
- Prepare Finely grated peel (zest) of 1 orange and 1 lemon
- Make ready 1 green Apple, peeled cored and finely chopped
- Make ready 4 eggs
- Get 10 fl oz stout (I used Guinness) ##
- Make ready 4 Tablespoons brandy or dark rum, or substitute orange juice
- Get 2 tablespoons brandy or rum, for 'Flaming'. Optional
There's a plenty of great supermarket Christmas puddings. I did substitute figs for the prunes, and equal cranberry and cherries for the sultanas. Plus substituted Kraken spiced dark rum for the sherry, but was definitely the best ever Christmas pudding, for the first time, the whole pudding was gone at the end of lunch, even the teenagers ate it. Christmas pudding has its roots in medieval English sausages, when fat, spices and fruits (the best preservatives of their day) were mixed with meats, grains and vegetables and packed into animal.
Steps to make Christmas Pudding:
- Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now.
- In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again.
- Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice.
- It is traditional for all family members to 'Stir and make a wish' at this point
- Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again.
- Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !
- You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes.
- When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly.
- When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening.
- Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding.
- Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve.
- Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter.
- This pudding is very rich, so be aware when serving !
- Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !)
- If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *
-
You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout
A rich, traditional Christmas pudding can be made months in advance if wrapped and stored properly in a cool, dry place. We'd suggest making it a month in advance to give time for the flavours to develop. The last Sunday before Advent, 'Stir-Up Sunday', is traditionally when people make their Christmas pudding for this reason. Dried fruit, pecans, ginger, rosemary, Bourbon & golden syrup "This is based on my dear Nan's beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make - this is exactly the way I like it best.
So that is going to wrap it up with this special food christmas pudding recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
