Christmas Pudding With Citrus Spice Recipes

CHRISTMAS PUDDING WITH CITRUS & SPICE

Steps:

• Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
• Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don't forget to make a wish!
• Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
• Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
• To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
• On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).

AUNT CAROLINE'S CHRISTMAS PUDDING

Steps:

• In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
• Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
• Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
• Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
• Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

CHRISTMAS PUDDING

Steps:

• Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak.
• In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined.
• Pour the contents of the dried fruit bowl into the batter and gently mix to combine.
• Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl). Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed.
• Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.

LIGHT CHRISTMAS PUDDING

Steps:

• Grease a 1.2litre pudding basin with butter.
• Place the cherries in the bottom.
• Beat the sugar and butter with a hand held beater until pale and creamy.
• Beat in the eggs seperately, whisking well in between.
• Fold in the sifted flour, spice and salt carefully.
• Then add the lemon juice, lemon and orange zest, apple and fruit mince.
• Spoon into the basin.
• Tie a double piece of pleated baking paper on to the basin.
• Place in boiling water and cook for 2 1/2 hours.
• When the pudding is completely cold, turn it out, wrap it well and freeze until needed.
• Take out of freezer Christmas Eve.
• Can either re-steam it for an hour or just slice it and heat in the microwave.
• I used mixed red, green and yellow cherries.