Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, christmas pudding. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just "pud", though this can also refer to other kinds of boiled pudding involving dried fruit. Apple and Carrot Christmas Pudding "Just like my mom used to make at Christmas.
Christmas Pudding is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Christmas Pudding is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook christmas pudding using 18 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Christmas Pudding:
- Take 8 oz shredded suet, vegetarian is fine
- Get 1 dessert spoon mixed spice
- Prepare 1/2 tea spoon grated nutmeg
- Get 1/4 tea spoon ground cinnamon
- Prepare 4 oz self raising flour
- Prepare 1 lb soft Brown sugar (I used muscovado)
- Get 12 oz white breadcrumbs (from stale bread) **
- Make ready 12 oz sultanas
- Prepare 1 lb currants
- Take 4 oz glace cherries, quartered
- Get 2 oz chopped almonds
- Get 2 oz chopped candied mixed peel
- Take Finely grated peel (zest) of 1 orange and 1 lemon
- Make ready 1 green Apple, peeled cored and finely chopped
- Get 4 eggs
- Get 10 fl oz stout (I used Guinness) ##
- Get 4 Tablespoons brandy or dark rum, or substitute orange juice
- Prepare 2 tablespoons brandy or rum, for 'Flaming'. Optional
Christmas Pudding, an English and/or Scottish dessert also known as plum pudding, is a traditional pudding dish that is typically served at the end of Christmas dinner. Dried fruit, pecans, ginger, rosemary, Bourbon & golden syrup "This is based on my dear Nan's beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make - this is exactly the way I like it best. There's a plenty of great supermarket Christmas puddings.
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
Christmas pudding has its roots in medieval English sausages, when fat, spices and fruits (the best preservatives of their day) were mixed with meats, grains and vegetables and packed into animal. This is a fairly basic British Christmas plum pudding recipe but unlike other recipes it can actually have plums in it. Unfortunately the ingredient list is so long it isn't easy to make it in less than industrial quantities! Christmas Pudding, therefore, is translated to "Christmas Dessert". It is a quintessential British treat which is steamed (to cook it and reheat it) and then doused with brandy and set alight before serving, which is part of the Christmas tradition.
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