Binks Traditional Aussie Chrissy Pud Recipes
TRADITIONAL AUSTRALIAN SUMMER PUDDING
A visually stunning and totally scrumptious pudding, this traditional Australian summer pudding is made when berries are at their peak; and it is served cold with Cardamom Cream. Blackberries, raspberries, strawberries, blueberries, blackcurrants, redcurrants: the ratios are unimportant. What I've indicated below in the ingredients is but one possible berry combination. It was easier than trying to get Zaar to recognise all the possible alternative ingredients! Vary the ratios to suit your taste preferences and, of course, depending on what is available. What is important is that overall you have 1 kilo of berries (Australian): 2 pounds of berries (American) or 910g of berries (Canadian). A variety of berries will naturally make for a more interesting flavour combination. The preparation and cooking time does not include the overnight chilling time. Because it is a dessert that needs that overnight chilling, it can of course be made totally ahead of time! I have adapted this recipe from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut a large round from one of the slices of bread to fit in the bottom of a six-cup pudding bowl or basin. Cut the remaining slices in half and use to line the sides of the bowl, overlapping the slices slightly and trimming where necessary. Once you have finished lining the bowl, you should have enough bread left over for the top.
- Put the redcurrants, blackcurrants and blueberries in a saucepan with the sugar, lemon juice, water and kirsch (if using) and heat gently until the sugar has dissolved and the juices start to flow from the berries. Add the remaining fruits - the blackberries, raspberries and strawberries - and heat gently for 5 minutes or until the berries have just softened. Remove from the heat.
- Spoon the fruit and juice into the lined pudding bowl and cover with the reserved bread, then cover with plastic wrap. Stand the bowl on a plate or small plastic tray to catch any juices. Place a small, flat plate on top of the pudding and add some extra weight, ideally about 1 kilo. Two tubs of margarine would do the job! Chill the pudding overnight.
- When you are ready to serve the pudding, remove the weights and the plate and plastic wrap, and using a palette knife, gently loosen it from the sides of the bowl. Invert the pudding onto a plate, preferably one with a small lip, to retain the juices and keep them on the plate. Shake gently to release the pudding, decorate with extra fruit around the base of the pudding and serve the pudding with cardamom cream.
- Cardamom Cream: Mix together the cardamom seeds and the cream and chill for two hours.
- Chef's Tip: To prevent gaps appearing in the bread as you line the bowl, trim the sides of each slice at an angle so that the slices fit more easily around the bowl.
Nutrition Facts : Calories 458.9, Fat 20.4, SaturatedFat 11.8, Cholesterol 67.9, Sodium 304.7, Carbohydrate 66.6, Fiber 7.3, Sugar 35.5, Protein 6
BINK'S TRADITIONAL AUSSIE CHRISSY PUD!
This pudding is from a very old Australian cookery book my Grandmother owned. It is over 100 years old and is actually very delish. It is moist, rich, and a decadent indulgence you only engage in once a year on Christmas day. An Australian tradition of the yummiest sort!
Provided by bink not telling
Categories Dessert
Time 7h30m
Yield 1 average sized family pudding
Number Of Ingredients 12
Steps:
- Chop fruit, pour over booze, add grated lemon rind and juice, cover and soak for preferably a couple of weeks (or overnight if you are impatient and can settle for a less full bodied pudding).
- Cream butter, gradually add beaten eggs and brown sugar; beat well.
- Add remaining ingredients; stir vigorously. (I cheated and used a mixmaster and hand beater)
- To steam: (I found steaming causes the pudding to be moister and much more scrummy)
- Pack into greased 4 1/2 pint pudding basin; cover with greased aluminium foil.
- Secure with string and steam for four hours.
- For a large family pudding, double the quantities above and steam for six hours.
- Steam further two hours on day of serving.
- To boil (The more traditional mode of preparing pudding which does give you that 'pudding skin' on the outside) Place pudding mixture in floured pudding cloth (you can use calico), tie securely with string allowing room for pudding to expand during cooking, boil four hours.
- Reboil for two hours on day of serving.
- Note: Breadcrumbs give sufficient substance to this rich pudding- and BOY is it rich!
- -flour is not used.
- Serve with lots of double cream, brandy custard and if you wish to lapse into a sugar coma that will last into the new year, a big dollop of vanilla ice cream!
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