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Christmas Pudding Recipe

 
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Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Tue Nov 18, 08 9:13 am    Post subject: Christmas Pudding Recipe Reply with quote
    

after the discussion here about Christmas pud cooking in the oven a couple of people asked me for the actual recipe. Appols that its taken me a while to get round to it but here it is.

taken from Good Housekeeping magazine 2006

800g/1lb 2oz luxury mixed dried fruit
finely grated zest and juice of 1 large orange
150ml (1/2 pint) brandy, Cointreau or Grand Marnier
3tbsp black treacle
1 large cooking apple grated
50g/2oz each breadcrumbs and plain flour
1tbsp ground mixed spice
100g (3 1/2 oz) blanched almonds chopped
2 large free range eggs, beaten
125g (4oz) unsalted butter, well chilled

You'll need a 3 1/2pint or 1.8litre pudding basin

Put the mixed dried fruit, orange zest and juice, brandy or liquer and treacle in to a large bowl. Mix together well and then cover bowl and leave to stand for 1-2hrs or overnight.

Preheat oven to 180c (160c fan) Gas mark 4. Grease basin and line base with circle of greaseproof paper. Add the apple to the soaked fruit along with the breadcrumbs, flour, spice, almonds and eggs. Then grate the butter over the mixture. Stir well with a wooden spoon until mixed.

Add trinkets or coins now if you wish. Spoon mix in to basin and level surface. Cut out two squares of greaseproof paper measuring 12". Put one on top of the other and fold a pleat down the middle. Position over the basin and tie securely under the rim with string - you might need help with tying.

Stand basin in a sturdy, deep sided roasting tin, preferably one with handles and pour in 1.7litres ( 3pints) of boiling water. It doesn't matter if the basin sits higher than sides of tin. Cover basin with circle of foil, pressing it down around the rim, then cover tin with large piece of foil and secure edges. Carefully transfer the whole thing to the oven and cook for 6hrs - you won't need to top up the water

Leave to cool in basin having removed it from roasting tin. Turn out keeping greaseproof circle on base and re-wrap in clingfilm and foil and store in a cool dry place until Christmas

This mix can also be used to make two smaller puddings using 2 900ml ( 1 1/2pint) basins. In which case they'll need 3hr 15mins to 3 1/2hrs to cook.

To reheat: either steam on top of stove as normal for 2 hrs or cook in oven using roasting tin and boiling water as above for 1 1/2 hours. Smaller puds will take 1hr 15mins to 1 1/2hours

KrisWW



Joined: 21 Jul 2008
Posts: 51
Location: Southern most South Yorkshire
PostPosted: Tue Nov 18, 08 1:06 pm    Post subject: Reply with quote
    

Brilliant! Thank you

*wanders off to locate brandy...

nats



Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian
PostPosted: Wed Nov 19, 08 9:35 pm    Post subject: Reply with quote
    

I do my puds in the pressure cooker - 3 hours. I wonder if one could slow cook them??

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Wed Nov 19, 08 9:59 pm    Post subject: Reply with quote
    

I've done puds in two three hour steams instead of one six hour, on consecutive evenings before, when I was really stuck for time. Didn't seem to make any difference.

KrisWW



Joined: 21 Jul 2008
Posts: 51
Location: Southern most South Yorkshire
PostPosted: Wed Nov 19, 08 10:05 pm    Post subject: Reply with quote
    

nats wrote:
I do my puds in the pressure cooker - 3 hours. I wonder if one could slow cook them??


I've just had a mooch through a couple of my slow cooker books (the crock pot rules this time of year) and have found a couple of recipes that call for steaming puddings in the slow cooker. It just says to put the pudding bowls into the crock pot, pour in boiling water so it comes halfway up the sides and cook on high. The little puds (7oz) take 2 hours or so. A souffle sized dish takes 4-5 hours, and a 2.5pt pudding basin takes 3-4 hours to cook a lemon sponge.

This calls for experimentation, I think!

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