Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, christmas pudding. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Christmas Pudding is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Christmas Pudding is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have christmas pudding using 18 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Christmas Pudding:
- Take shredded suet, vegetarian is fine
- Get dessert spoon mixed spice
- Prepare grated nutmeg
- Take ground cinnamon
- Prepare self raising flour
- Take soft Brown sugar (I used muscovado)
- Prepare white breadcrumbs (from stale bread) **
- Prepare sultanas
- Make ready currants
- Take glace cherries, quartered
- Make ready chopped almonds
- Prepare chopped candied mixed peel
- Get Finely grated peel (zest) of 1 orange and 1 lemon
- Get green Apple, peeled cored and finely chopped
- Prepare eggs
- Prepare stout (I used Guinness) ##
- Prepare brandy or dark rum, or substitute orange juice
- Prepare brandy or rum, for 'Flaming'. Optional
Instructions 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. *
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You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout
So that is going to wrap it up with this exceptional food christmas pudding recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
