Christmas Pudding
Preparation and Cooking Time: 2 days and 9 hours
Makes 2 x1.3kg ( 3lbs) puddings to serve 12
Fruit Mix:
juice and grated rind of 2 oranges
juice and grated rind of 1 lemon
350g (12 oz) pitted prunes, diced
115g (4 oz) marrons glacés, quartered
175g (6 oz) dried apricots, diced
225g(8 oz) candied peel, diced
225g (8 oz) sultanas
280g (10 oz) whole glacé cherries, halved
115g (4 oz) flaked almonds
55g (2 oz) ground almonds
55g (2 oz) toasted hazelnuts, chopped
55g (2 oz) stem ginger, diced
280g (10 oz) apples, cored and grated
2 tbsp treacle
25g/1oz Splenda
300ml (half a pint) barley wine
6 tablespoons brandy
6 tablespoons Bénèdictine liqueur
3 tablespoons walnut oil
Dry Ingredients:
225g (8 oz) wholemeal bread crumbs
115g (4 oz) self-raising flour
half a teaspoon each of ground cinnamon, nutmeg, mace, cloves, allspice and cardamom
175g(6 oz) cold unsalted butter, grated
Mixing Medium:
2 tablespoons clear honey
2 tablespoons rough cut marmalade
6 large free range eggs
Method:
Combine the fruit mix and leave at least overnight, preferably for 48 hours
Day 2, Combine dry ingredients then fold into the fruit mix.
Beat the mixing medium ingredients until fluffy and fold into the other ingredients.
Prepare the basins and their covers. Butter the 2 pudding basins well and cut small greaseproof rounds to fit the bottom of the bowls.
Butter the greaseproof rounds and fit them in place. Cut out double rounds of greaseproof paper 7.5cm (3 inches) larger than the tops of the basins. Butter well on the side to be placed on top of the mixture.
Divide the mixture between the pudding basins, filling them four-fifths full. Smooth over the tops, making a small indentation in the middle.
Cover with the prepared greaseproof rounds and wrap the complete basin in baking foil or muslin, (rinsed and floured on the inside), tying firmly at the top.
Stand the basins on a rack in a large saucepan and pour in boiling water to come three-quarters of the way up the sides of the basins. Cover the pan tightly and steam for three periods of 2 hours.
Allow to cool between each period and top up the pan with extra BOILING WATER often during each cooking period.
Allow to cool then store in a cool, dark place until ready to use. On Christmas Day steam for a further 2hours.
Tagged in Christmas Food