Last Saturday at the market, I bought the ingredients for making Christmas pudding, an event I look very much forward to every year, as it signals the start of all Christmas preparations. Having been away so much, I am a bit later this year than normal (in cooler climates one could start as early as October, or even September, as the puddings keep for months..as long as stored in a dry and cool place)
The list of ingredients is long, but it is very easy to make, and it feels good to have already ticked one item off the long Christmas lunch list..
It's done in two steps, here are the ingredients for the first:
• 90 gr (3.17 oz) sultanas (normal raisins)
• 65 gr (2.29 oz) raisins (large blond ones, if very large, cut into two)
• 65 gr (2.29 oz) currants (black)
• 50 gr (1.76 oz) dried apricots, chopped
• 50 gr (1.76 oz) glacé cherries, cut into quarters
• 40 gr (1.41 oz) mixed candied peel (orange & lemon), chopped
• 40 gr (1.41 oz) dried figs, chopped
400 gr (14.10 oz) DRIED FRUIT IN TOTAL (the above measurements are just indications, you can mix and match to your preferences as long as the total comes to 400 gr/14.10 oz. Last year, I substituted some of the raisins for dried cranberries, which was delicious too)
Mix all of the above and pour 100 ml (3.3 fl oz) brandy (cognac) over, stir every now and then with a wooden spoon and leave soaking overnight.
The next day, mix the remaining ingredients with a wooden spoon in a big mixing bowl
the photo below shows them alongside the mixed dried fruit, already soaked
It's done in two steps, here are the ingredients for the first:
• 90 gr (3.17 oz) sultanas (normal raisins)
• 65 gr (2.29 oz) raisins (large blond ones, if very large, cut into two)
• 65 gr (2.29 oz) currants (black)
• 50 gr (1.76 oz) dried apricots, chopped
• 50 gr (1.76 oz) glacé cherries, cut into quarters
• 40 gr (1.41 oz) mixed candied peel (orange & lemon), chopped
• 40 gr (1.41 oz) dried figs, chopped
400 gr (14.10 oz) DRIED FRUIT IN TOTAL (the above measurements are just indications, you can mix and match to your preferences as long as the total comes to 400 gr/14.10 oz. Last year, I substituted some of the raisins for dried cranberries, which was delicious too)
Mix all of the above and pour 100 ml (3.3 fl oz) brandy (cognac) over, stir every now and then with a wooden spoon and leave soaking overnight.
The next day, mix the remaining ingredients with a wooden spoon in a big mixing bowl
the photo below shows them alongside the mixed dried fruit, already soaked
• zest of 1/2 large orange, finely chopped
• juice of 1/2 large orange
• 140 gr (4.93 oz) mix of grated apple and quince (2/3 apple, 1/3 quince. If you can't find quince, use just apple)
• 35 gr (1.23 oz) ginger in syrup, chopped
• tbsp ginger syrup
combine the above well, then add
• 2 eggs, beaten
• 90 gr (3.17 oz) soft butter (I prefer using butter to suet)
• 125 gr (4.40 oz) soft blond sugar
• 100 gr (3.52 oz) fresh bread crumbs
• 65 gr (2.29 oz) self-raising flour (if not at hand, take regular flower and add a bit of baking powder)
add following spices and mix well
• 1 tsp all spice
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
left: the above ingredients mixed, right: mixed dried fruit, soaked in brandy:
• juice of 1/2 large orange
• 140 gr (4.93 oz) mix of grated apple and quince (2/3 apple, 1/3 quince. If you can't find quince, use just apple)
• 35 gr (1.23 oz) ginger in syrup, chopped
• tbsp ginger syrup
combine the above well, then add
• 2 eggs, beaten
• 90 gr (3.17 oz) soft butter (I prefer using butter to suet)
• 125 gr (4.40 oz) soft blond sugar
• 100 gr (3.52 oz) fresh bread crumbs
• 65 gr (2.29 oz) self-raising flour (if not at hand, take regular flower and add a bit of baking powder)
add following spices and mix well
• 1 tsp all spice
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
left: the above ingredients mixed, right: mixed dried fruit, soaked in brandy:
Stir both together with a wooden spoon, mix well
Fill the mixture into a buttered pudding basin (1.2 liters, 40.50 fl oz).
Cover with parchment (make a double pleat into the middle first),
and then cover with tin foil, also with a double pleat.
Tie some string tightly under the basin lip, and you could also attach some extra string to make a handle.
Steam for 7 hours, making sure to refill the evaporated water in your steamer if necessary. If you don't have a steamer, fill a saucepan with a couple of inches of water (so that the water comes about a third up the pudding basin), and put an upturned plate at the bottom of the saucepan, to act as a little pedestal. Place a lid on the saucepan, and let simmer for 7 hrs.
Steam for 7 hours, making sure to refill the evaporated water in your steamer if necessary. If you don't have a steamer, fill a saucepan with a couple of inches of water (so that the water comes about a third up the pudding basin), and put an upturned plate at the bottom of the saucepan, to act as a little pedestal. Place a lid on the saucepan, and let simmer for 7 hrs.
Remove tin foil and parchment.
Then cover with fresh parchment and foil in the same way as before. Store in a cool and dark place (i.e. an unused bedroom).
On Christmas day, steam for another 2.5 hours and turn out. You could also heat some brandy over an open flame, and pour over in addition.
Then cover with fresh parchment and foil in the same way as before. Store in a cool and dark place (i.e. an unused bedroom).
On Christmas day, steam for another 2.5 hours and turn out. You could also heat some brandy over an open flame, and pour over in addition.
Serve with cream, ice cream or brandy butter
..with whipped cream and chilled desert wine
