News1 min ago
Christmas Pudding - take it or leave it?
62 Answers
Did you make yours by Easter at the latest, or will you be in the scrum at Waitrose if Heston's doing one again this year? Or Aldi, if you've got any sense
Brandy butter, ice cream or cream? Leftovers fried or eaten cold??
Recipes welcome, tia.
Brandy butter, ice cream or cream? Leftovers fried or eaten cold??
Recipes welcome, tia.
Answers
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Nigel Slater's adapted
350 g sultanas
350 g raisins, or currants
150 g dried figs, chopped
150g dates, chopped
125 g mixed candied peel, chopped
100 g dried apricots, chopped
75 g dark glacé cherries, halved
150 ml Armagnac, plus some for flaming
2 apples, or quince
2 oranges, juice and zest, slug in a little Cointreau
6 eggs
250 g shredded suet
350 g soft muscovado sugar
250 g fresh breadcrumbs
175 g self-raising flour
1 tsp mixed spice
Method
1. You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.
2. Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the Armagnac overnight. The liquid won't cover the fruit but no matter; just give it a good stir now and again.
3. Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and flour in a very large mixing bowl, then stir in the soaked fruit, the Cointreau and the spice - even a hint of chilli if you wish. Yes!
Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.
4. Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with clingfilm and the plastic lid and store in a cool, dry place till Christmas.
5. To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy or Armagnac.......
350 g sultanas
350 g raisins, or currants
150 g dried figs, chopped
150g dates, chopped
125 g mixed candied peel, chopped
100 g dried apricots, chopped
75 g dark glacé cherries, halved
150 ml Armagnac, plus some for flaming
2 apples, or quince
2 oranges, juice and zest, slug in a little Cointreau
6 eggs
250 g shredded suet
350 g soft muscovado sugar
250 g fresh breadcrumbs
175 g self-raising flour
1 tsp mixed spice
Method
1. You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.
2. Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the Armagnac overnight. The liquid won't cover the fruit but no matter; just give it a good stir now and again.
3. Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and flour in a very large mixing bowl, then stir in the soaked fruit, the Cointreau and the spice - even a hint of chilli if you wish. Yes!
Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.
4. Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with clingfilm and the plastic lid and store in a cool, dry place till Christmas.
5. To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy or Armagnac.......
