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Christmas
pudding is traditionally made on Stir-up Sunday, which is the last
Sunday before Advent. The best puddings are then allowed to mature
until Christmas.
Properly
made Christmas puddings should be extremely tasty but not very heavy
and is a perfect culmination to the Christmas meal.
Sixpence
Traditionally
a sixpence would be placed within the mixture along with a very
special secret ingredient.
This
recipe is one that Robert Rees has made ever since he was a small
child, and would help his granny in the kitchen.
Use
this recipe as a guideline and perhaps add your own special ingredient
and nowadays a £2 coin could replace the traditional sixpence.
Christmas
Pudding
8oz Self Raising Flour
1
lb Breadcrumbs
1 lb Suet
1 lb Dark Brown Sugar
1 Teaspoon Allspice
12 ozs Currants - washed
24 ozs Raisins - washed
12 ozs Sultanas - washed
6 ozs Mixed Peel
2 ozs Ground Almonds
Grated Rind of 2 Lemons
1/4 Grated Fresh Nutmeg
8 Eggs
2 Cans Guinness
1 measure of Brandy (in a brandy glass)
3 Tablespoons Black Treacle
Juice of 3 Oranges
1 Grated Carrot
1 Grated Cooking Apple
1 Grated Baking Potato
1.
In a large mixing bowl place all of the dry ingredients and grated
items. Make
a well in the centre of the bowl.
2.
Whisk the eggs together well with the treacle. Place
into the well. Start binding all the ingredients together. This
is best done using your hands rather than a spoon so prepare to
get messy!
3.
Once well bound add all the liquid ingredients to the bowl and mix
very well. The
mix should be of a 'dropping' consistency.
4.
Add more liquid of your choice to adjust to taste and required consistency.
Allow the puddings to soak overnight.
5.
The following day add a teaspoon of baking powder and also some
extra alcohol - as much of it will have been absorbed overnight.
6.
To cook place in a well greased pudding basin. Allow about an inch
space from the top for the pudding to rise slightly.
7.
On the top of the pudding place a double layer of greased greaseproof
paper and finally seal the top with a layer of tin foil secured
with an elastic band.
8.
Steam the Christmas Pudding in a double steamer initially for 10
hours. Let the pudding cool and store until required.
To
finish cooking
On
Christmas Day place the pudding in a double steamer for another
5 hours. Turn the pudding out onto a large plate and flame with
brandy (a quick tip is to warm the brandy slightly before pouring
over the pudding) .
Serve
with traditional accompaniments.
Brandy Butter
175g
(6oz) unsalted butter
175g (6oz) soft dark brown sugar
6 tablespoons of brandy
1.
Beat the butter and sugar together until soft and creamy. Then gradually
add the brandy to the mixture, ensuring that after each addition
you beat the mixture well. This prevents the butter curdling.
2.
Place
the mixture into a covered container and chill for at least an hour
before serving.
3.
The Brandy butter will keep for up to two weeks in the refrigerator,
so it can be made well ahead of Christmas Day.
Delicious!
If
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Resident
Chef Robert Rees comes over all festive and gives us the secrets to
his favourite Christmas pudding recipe.
