CHRISTMAS PUDDING
Provided by Food Network
Categories dessert
Time P1DT10h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
- The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
- To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
- To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum 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 electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up 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.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7
THE QUEEN'S CHRISTMAS PUDDING
Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.
Provided by Chef John
Categories Custards and Puddings
Time 12h55m
Yield 8
Number Of Ingredients 18
Steps:
- Select a heat-proof bowl of any size or shape and generously grease with butter.
- Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
- Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
- Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
- Place in the refrigerator, 8 hours to overnight.
- Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
- Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
- Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
- Brush maple syrup over top. Cut and serve immediately.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg
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