'stir and Make a Wish' Christmas Pudding
- Ready In:
- 2hrs 25mins
- Ingredients:
- 21
- Yields:
-
2 2 pint puddings
ingredients
- 250 g raisins
- 250 g sultanas
- 85 g stoned dates, chopped
- 85 g pitted prunes, chopped
- 100 g glace cherries, halved
- 75 g dried apricots, chopped
- 75 g dried cranberries
- 4 tablespoons brandy
- 2 oranges, zest and juice of
- 2 lemons, zest and juice of
- 50 g hazelnuts
- 200 g softened butter
- 200 g dark muscovado sugar
- 4 eggs, at room temperature and beaten
- 2 apples, peeled cored and diced
- 100 g self-raising flour
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1 -2 teaspoon cinnamon
- 2 teaspoons mixed spice
- 100 g fresh white breadcrumbs
directions
- mix the dried fruits ( chopped as stated in the ingredients) in a bowl and add the alcohol, juices and zests. Stir, cover with a tea towel and leave to soak for 3-4 days, stiring everyday.
- On the day that you willl be making the pudding, place the hazelnuts in a frying pan ( no oil) and cook gently until lightly toasted and golden. Chop roughly.
- Butter the 2 pudding basins ( 1.2 liter/ 2 pint capacity each) with some softened butter, then place a disk of grease proof paper on the bottom.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 5 minutes ( I use hand held electric whisk).
- Gradually add the beaten eggs, mixing well after each addition ( don't worry if it curdles, this won't effect the pudding).
- Tip in the soaked fruits, chopped nuts and chopped apple. stir well with a wooden spoon or hands.
- Sift in the flour and spices, stir in the breadcrumbs and mix. CALL ALL THE FAMILY MEMBERS TO STIR THE MIXTURE AND MAKE A WISH!
- Fill the basin with the mixture leaving a 2.5 cm/ 1 inch at the top. Smooth the top with the back of a spoon.
- Cover with a double thickness of buttered greaseproof paper which has been pleated in the middle. This is done to allow the steam in the pudding to expand. Wrap a double lenght of string around the bowl and secure.
- Overlap the pudding with foil and secure under the ends of teh greaseproof paper.
- At this point I tie more string to form handles so that I can remove the basin from the hot water easily.
- Place the pudding basins in a deep pan ( I place my pudding on a shallow cookie cutter on the bottom of the pan so that no direct heat hits it). Pour in 5 cm/2 inches boiling water around it ( I do a third of the basin in the water) return to a simmer and simmer for 2 hours, topping up with more boiling water as needed.
- Cool, discard paper and rewrap the top with clean greaseproof paper, string and foil .
- store for up to 3 months in a cool, dry airy place ( or refrigerator).
- On christmas morning, reheat in microwave ( without the foil, just greaseproof paper) for 6-8 minutes then rest for 2 minutes before turning out.
- OR: re-steam again using the cooking method but for 1 1/2 hours.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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