Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, christmas pudding. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Christmas Pudding is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Christmas Pudding is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have christmas pudding using 18 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Christmas Pudding:
- Get shredded suet, vegetarian is fine
- Take dessert spoon mixed spice
- Get grated nutmeg
- Make ready ground cinnamon
- Get self raising flour
- Prepare soft Brown sugar (I used muscovado)
- Make ready white breadcrumbs (from stale bread) **
- Take sultanas
- Take currants
- Make ready glace cherries, quartered
- Make ready chopped almonds
- Make ready chopped candied mixed peel
- Get Finely grated peel (zest) of 1 orange and 1 lemon
- Prepare green Apple, peeled cored and finely chopped
- Get eggs
- Take stout (I used Guinness) ##
- Make ready brandy or dark rum, or substitute orange juice
- Make ready 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’s going to wrap this up with this exceptional food christmas pudding recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
