XMAS PUD
Perfect Christmas pudding
BBC recipe
Ingredients
6 oz pitted prunes , cut up
6 oz raisins
6 oz currants
4 oz candied peel cut up
2 oz glacé cherries halved
5 fl oz brandy
3 oz chrystallized ginger cut up into tiny pieces (1 cm)
6 oz slivered almonds
1 apple grated
1 orange, juice and zest
3 eggs, beaten
8 oz butter
4 oz brown sugar
3-4 oz plain sugar
4oz fresh breadcrumbs
4oz self-raising flour (or plain white flour with 1 level teaspoon baking powder per 4 oz, well mixed in)
1/2 tsp mixed spice (cinnamon, cloves, nutmeg)
Method
Grease and flour 2 pans-round metal bowls and line with foil and again grease and flour so you can easily remove puddings when baked
By Nigel Slater From The Nation’s Favourite Food
- Soak the prunes, raisins, currants, peel, nuts and cherries in the brandy overnight, giving it a good stir now and again. Sometimes I just do a couple of hours soaking
- The following day, in a large bowl mix the ginger, apples, orange juice and zest with the eggs, butter, sugar, crumbs and flour.
- Stir in the soaked fruit and spice.
- Grease the two pudding basins and divide the mix between them.
- Then bake for 25-35 mins at 375 degrees Fahrenheit.
- With a toothpick, test doneness of pudding by testing that it comes out clean if inserted into the pudding.
- Let puddings cool before turning onto a wire rack to cool. Then remove foil and cover tightly with cling film. The puddings can now be stored in a cool, dry place until Christmas.
- Before serving, remove plastic wrap, cover with a microwaveable bowl and heat for 2 mins
- Then prick a few holes into upside down pudding and drizzle 1-1.5 oz brandy over pudding. Decorate with green candied peel and preserved cherry.
- At table pour 3-4 tablespoons of vodka or other spirit all over and light with match to get dancing blue flame.
- Serve in bowls with brandy butter, icecream or cream.
Feel very good after consuming this!
Brandy butter
Heat 4 oz butter, add 8 oz brown sugar and when smooth add brandy 2 oz and cream to taste
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