Paul Hollywood Christmas Pudding Recipes
CHRISTMAS PUDDING
Get motivated in November to make your Christmas pudding to have it mature in time for Christmas. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string.
Provided by Thane Prince
Categories Desserts
Yield Makes 1 x 1.2 litre/2 pint pudding
Number Of Ingredients 16
Steps:
- Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
- After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
- Cover with cling film and leave to stand in a cool place for 24 hours.
- After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
- Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
- Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
- Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
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- Combine all the dried and glacé fruit, candied peel and almonds in a large bowl. Add the orange zest and juice, and the brandy. Mix well,cover and leave for several hours or overnight.
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- In a very large mixing bowl, beat the butter and sugar together for several minutes until pale and fluffy. Beat in the eggs, one at a time, adding a little of the flour with each to prevent the mixture from splitting.
- Stir in the fruit mixture. Sift the remaining flour over the mixture and fold in, using a large metal spoon. Spoon the mixture into the prepared cake tin and level the surface.
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- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice. Add the measured brandy (rum or sherry), stir and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held whisk until light and fluffy.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts. Add the soaked dried fruits with their soaking liquid and stir well.
- Generously butter a 1.4 litre/2½ pint pudding basin. Cut a small disc of foil or baking parchment and press into the base of the basin.
- Spoon into the prepared pudding basin and press the mixture down with the back of a spoon. Cover the pudding with a layer of baking parchment paper and foil, both pleated across the middle to allow for expansion.
- To steam, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for eight hours, topping up the water as necessary.
- To boil the pudding, put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin, ensuring the ends of the strip reach up and hang over the edges of the pan.
- Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- For the brandy butter, place the butter into a mixing bowl and cream with a wooden spoon until light and fluffy – or for speed use an electric hand-held mixer.
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