Wednesday , November 13 2019
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Christmas pudding

Create a stir!

Christmas puddings, made using this recipe, are also available to purchase in Creake Abbey Food Hall.

Visit www.creakeabbey.co.uk

SERVES 6

FRUIT SOAK
200g of sultanas, 200g of raisins, 100g of dried cranberries, 100g of currants, 75g of mixed dried peel, 75g of glacé cherries, 100ml of spiced or normal rum, 100ml of brandy, 200g of dark muscovado sugar, 75g of treacle, 1 orange (zest and juice), 1 lemon (zest and juice), 1 lime (zest and juice)
Put all the fruit soak ingredients into an airtight container and leave somewhere cool or in the fridge for a minimum of three days.

BATTER
3 eggs, beaten, 75g of fresh white breadcrumbs, 175g of unsalted butter, fully melted, 1 eating apple, freshly grated, 75g of self-raising flour (sieved), 1 tsp of sea salt flakes, 2tsp of ground mixed spice, ½tsp of ground cloves, 1tsp of ground ginger
This recipe is for a 1.75 litre ceramic pudding basin. Place a pan for steaming on a low heat and find a trivet or similar (scrunched up tin foil will do) to sit in the base of the pan to ensure the pudding basin is not in direct contact with the heat. 

Grease a ceramic basin with butter, line the base with a circle of parchment and cut an additional piece the same size as the rim to go on the top.

Transfer the fruit mix into a bowl big enough to take all the remaining ingredients. Use your hands to work in the ingredients in the following order, taking care not to over work or mix too roughly. First add the eggs, then breadcrumbs, then the melted butter, then the grated apple and lastly the flour, spices and salt. 

Make sure everything is well combined before transferring to a pudding basin. Place the parchment disc on the surface of the batter mix and then tie a larger circle of baking parchment tightly around with string, to cover the lips of the basin.  Place in the pan, on the trivet, with enough water to come halfway up the sides of the basin. Steam on a hob or in the oven with the pan lid on, over a low heat, for around 6 hours (check water in pan does not disappear during this process). 

Carefully use a clean skewer to check if the centre of the pudding is cooked. When cooked, the skewer will come out clean. Remove and leave to cool. Then wrap in muslin and close tightly with butcher’s twine. Store in a cool, dry place, adding a dash more brandy as desired once a week (optional!).  

On the day, reheat the pudding by steaming as before, over a low heat for 2 hours. Make sure you have tightly sealed the pudding with fresh baking parchment over the top and lips and/or with muslin. Or cook, covered, for 15 minutes in a microwave on medium high.

Turn the pudding out of its dish and pour over 100ml of warmed brandy. Ignite before bringing to the table and serve with brandy butter or whipped double cream.  

Recipe published in Feast, issue 41

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