Christmas Blog

This classic steamed Christmas Pudding recipe will be perfect for your Festive holiday celebrations.

Ingredients

• 2 cups raisins
• 3/4 cup sultanas
• 1/3 cup glace cherries, chopped
• 3/4 dried dates, chopped
• 1 small green apple, peeled and grated
• 2 1/2 tablespoons rum, brandy or sherry
• 3/4 cup butter, softened
• 3 large eggs
• 1 tablespoon golden syrup
• 3/4 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 3/4 cup brown sugar
• 1 1/2 cups plain flour

Recipe yields 14 servings.

Directions

1. Combine sultanas, raisins, cherries, apples, dates and rum in a large bow. Set aside.
2. Prepare an aluminum foil and non-stick baking paper with a dimension of 20 inches in length and a width of 12 inches. Fold a pleat of about 2 inch wide at the center of the foil. The purpose of the pleat is to allow an extra room for expansion once it has been used as a cover for the pudding while baking.
3. Grease with butter the pudding basin. In order for the pudding to be easily removed after baking, place strips of foil at the basin’s sides. Repeat the process with the second strip. You should also line the basin’s base with a non stick baking paper.
4. Beat the brown sugar and the butter until it has turned creamier and looked paler. While mixing, pay attention to the bowl’s side and base. Using a spatula, you may scrape them off and add into the mixture. Eggs must be added one at a time while beating the mixture as soon as each egg is added. The golden syrup will be added along with the last egg.
5. Mix in the butter mixture the sifted flour, spices and bicarbonate of soda together with the fruit mixture. Stir until everything has been incorporate and thoroughly combined.
6. Place generous amounts of pudding mixture into the pans. Make sure that there are no air pockets by pressing the mixture firmly.
7. Cover the pudding basin with aluminum foil and baking paper with the sides down. Make a lid out of the foil.
8. Properly secure the lid using a kitchen string from just under the basin’s rim. Any excess paper must be trimmed leaving just an inch below the string.
9. Make a handle using a long strand of kitchen string by tying one end to the string that is tied around the basin. The other end of the string must also be tied at the other side of te string that has been used to tie around the basin. Lifting the basin becomes a lot easier with these string handles.
10. Use a saucer that has been upturned to hold your pudding pan in a large boiler. Pour just enough water up to halfway of the basin’s sides. Never allow any string, baking paper or aluminum foil to get into the water.
11. Use a tight cover in the saucepan and allow to boil for like 3.5 hours. Always make sure that the water’s level is maintained in the course of the procedure.

Remove the basin from the boiler and let it stand to cool for 15 minutes. Also remove the string, baking paper and the aluminum foil. Pudding may be served immediately or it can be stored for later.

12. Removing the pudding from the basin

In removing the pudding, use a knife to be ran around the basin’s insides. With the use of the paper strips carefully remove away from the basin your cooked pudding. This will also loosen the pudding effectively. Invert the pudding basin and lift it away from the freshly baked pudding. Also remove the baking paper at the pudding’s top.

13. Storing

The fridge is the best place to store puddings even if it has been left in the basin. You also have the option to transfer it to another container.
If the pudding remains in the basin, use a newly cut aluminum foil without any pleats. You may refrigerate it until served or as needed.
Pudding that has been removed from the basin can be removed as instructed. Wrap the pudding in a plastic wrap and store in a container with an air tight lid. Pudding may be stored in the fridge or at the freezer.

14. Reheating

Pudding that has been frozen can be thawed by reheating them in a microwave oven. It can also be boiled again.

15. Reboiling:

Once the pudding has been removed, reboiling it will require for the pudding to be returned back to the basic. Remove the plastic wrap following the original cooking method but for like one hour only.

16. Serving

In serving the hot pudding, you may cut them into wedges and topped with cream, ice cream, custard, butter or brandy.

Posted by admin on November 6th, 2011
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