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You should choose your Christmas pudding recipe long before Christmas. Christmas pudding tastes better with maturation so get your recipe early and enjoy the flavours of the Christmas pudding in advance of Christmas.
In fact, why not choose this Christmas Pudding Recipe?
This recipe for Christmas pudding calls for many ingredients so give yourself some time to gather them.
This recipe will give you an epicurean Christmas pudding but if you dislike any of the ingredients, simply omit them. You can be flexible also in the amounts of ingredient stated. Christmas pudding recipes are not an exact science and there is ample opportunity to create your own individual Christmas pudding recipe. The objective of the Christmas pudding is to create a dark moist fruity pudding to your own taste. Your ideal Christmas pudding recipe might call for more or less alcohol, fruit or spices so be creative.
Tackle your Christmas pudding recipe the day before cooking, allowing overnight soaking for the spices and alcohol to impregnate the pudding mixture before steaming.
Christmas pudding mixture is very heavy and plentiful so you need a larger than average mixing bowl, large pots to hold water to steam the Christmas pudding mixture, 3x 1 litre pudding bowls, tin foil, roll of string.
9 ozs butter
8 ozs each of white breadcrumbs, self-raising flour, muscovado sugar, currants, sultanas, raisins
4 ozs each of glace cherries, mixed peel, figs, dates
2 ozs dessicated coconut
2 tblsps mixed spice
1 tblspn baking soda
1 tspn salt
1 tspn ginger
4 tblspns blackberry jam
6 eggs, beaten
½ pint of stout
1/ 2 cup each of cognac, rum, sherry
½ cup thick cream
Grated rind and juice of 1 orange and 1 lemon
1 red apple peeled and grated
Grease the three bowls
Mix the butter and breadcrumbs together and add all the dry ingredients on the recipe, including the grated apple.
Next add the wet recipe ingredients and stir all together. Now the work of mixing the Christmas pudding really begins. Each member of the family should take a turn at stirring the mixture and making a wish. The more stirring, the better your Christmas pudding will taste.
Divide the mixture into the three Christmas pudding bowls. Cover the bowls with two layers of tin foil well over the edge of the bowl and tie string around each bowl to keep the tin foil in place. Put each bowl into a pot of boiling water. The water should reach halfway up the bowl. Now cover the pots with their lids and steam the Christmas puddings for at least 6 hours. Keep the water level maintained with topped-up boiling water.
After 6 hrs remove the Christmas pudding bowls from the pots and leave to cool. Take the tin foil off when cool and moisten them with cognac poured over the top of the pudding. Re-cover with tin foil and store in a cool dry place until Christmas day.
On Christmas morning, steam the Christmas puddings again for a further 3 hours.
The Christmas pudding can be used for dessert accompanied by either cream, brandy sauce or custard.
Alternative ways of enjoying Christmas pudding are eating it like cake but topped with Wensleydale cheese or fried in butter.
As you can see, this Christmas pudding recipe gives you a very versatile dish.
Christmas Pudding should be accompanied with Brandy Butter to achieve the optimum taste sensation. Do try it this Christmas & you will be hooked!