Christmas Pudding
53.2 هزار بار بازدید -
12 سال پیش
-
Get ahead for Christmas with
Get ahead for Christmas with our fantastic Christmas pudding recipe. Cooking it early helps the pudding mature and the flavours develop.
serves 12
prep in 10 mins
cook in 420 mins *
Ingredients
150g fresh white breadcrumbs
✷ 1 cooking apple, peeled and coarsely grated
✷ 1 orange, grated zest only
✷ 100g Atora Shredded Suet
✷ 125g Allinson Plain White Flour
✷ 1 tsp Morrisons Ground Mixed Spice
✷ 1 tsp Morrisons Ground Cinnamon
✷ 225g Billington's Dark Muscovado Cane Sugar
✷ 550g Whitworths Juicy Mixed Fruit
✷ 75g Whitworths Toasted Chopped
Mixed Nuts
✷ 2 medium happy eggs
✷ 100ml Marston's Oyster Stout
✷ 2 tbsp Three Barrels VSOP Brandy
✷ 3 tbsp Robertson's Golden Shred
1 Mix all the ingredients together in a large
bowl then tip into a lightly greased 1.5-litre
pudding basin.
2 Cut a circle of baking parchment that is 6-8cm
bigger than the top of the basin. Fold a pleat
down the centre (this allows the pudding to
expand), then place over the basin. Cover
with foil then secure tightly under the rim
with string. Loop some string over the top of
the basin a couple of times to make a handle.
3 To steam the pudding, place a saucer in the
base of a large saucepan, stand the pudding
basin on it and pour enough boiling water
around it to three quarters of the way up the
sides. Cover the pan with a tight-fitting lid
and simmer for 7 hours, topping up the water
serves
12 prep in10 cook in
420*
occasionally. Allow to cool then wrap in
greaseproof paper and store in a cool, dark place
until Christmas Day. Steam again for 2 hours
before serving.
Cook's tip
A flaming pudding looks stunning.
To do this, warm 2 tbsp Three Barrels VSOP
Brandy in a small pan. As soon as bubbles start
to form around the edge, pour it over the hot
pudding and set alight with a taper.
To store the pudding, keep it in the bowl,
remove the greaseproof paper and replace and
tie tightly with string. Cover with muslin on top,
secured with decorative string for a beautiful
and traditional festive gift.
*Plus 120 minutes on Christmas Day
serves 12
prep in 10 mins
cook in 420 mins *
Ingredients
150g fresh white breadcrumbs
✷ 1 cooking apple, peeled and coarsely grated
✷ 1 orange, grated zest only
✷ 100g Atora Shredded Suet
✷ 125g Allinson Plain White Flour
✷ 1 tsp Morrisons Ground Mixed Spice
✷ 1 tsp Morrisons Ground Cinnamon
✷ 225g Billington's Dark Muscovado Cane Sugar
✷ 550g Whitworths Juicy Mixed Fruit
✷ 75g Whitworths Toasted Chopped
Mixed Nuts
✷ 2 medium happy eggs
✷ 100ml Marston's Oyster Stout
✷ 2 tbsp Three Barrels VSOP Brandy
✷ 3 tbsp Robertson's Golden Shred
1 Mix all the ingredients together in a large
bowl then tip into a lightly greased 1.5-litre
pudding basin.
2 Cut a circle of baking parchment that is 6-8cm
bigger than the top of the basin. Fold a pleat
down the centre (this allows the pudding to
expand), then place over the basin. Cover
with foil then secure tightly under the rim
with string. Loop some string over the top of
the basin a couple of times to make a handle.
3 To steam the pudding, place a saucer in the
base of a large saucepan, stand the pudding
basin on it and pour enough boiling water
around it to three quarters of the way up the
sides. Cover the pan with a tight-fitting lid
and simmer for 7 hours, topping up the water
serves
12 prep in10 cook in
420*
occasionally. Allow to cool then wrap in
greaseproof paper and store in a cool, dark place
until Christmas Day. Steam again for 2 hours
before serving.
Cook's tip
A flaming pudding looks stunning.
To do this, warm 2 tbsp Three Barrels VSOP
Brandy in a small pan. As soon as bubbles start
to form around the edge, pour it over the hot
pudding and set alight with a taper.
To store the pudding, keep it in the bowl,
remove the greaseproof paper and replace and
tie tightly with string. Cover with muslin on top,
secured with decorative string for a beautiful
and traditional festive gift.
*Plus 120 minutes on Christmas Day
12 سال پیش
در تاریخ 1391/08/12 منتشر شده
است.
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