Christmas Pudding
I think a good Christmas pudding is amongst the best puddings in the world. But, of course, 'good' is the operative word. Too many people have been turned away from Christmas pudding by examples that were heavy and with too high a suet content, but nowadays the move towards better quality, lighter foods made from more `pure' ingredients means that far superior versions are being made, both at home and commercially. Although the list of ingredients for Christmas pudding is long, the method is short and easy. I admit that the whole process does take a little time, though, as the fruit and pudding benefit, from being allowed to soak and the cooking is lengthy, but does that matter? Oilier advantages of a home-made pudding is that you can inake it months in advance so it has time to mature (manufacturers do not do this because it means a `negative cash flow') and you can make an all-important wish when you stir the pudding.
INGREDIENTS:
400 G/14 ON MIXED SULTANAS,
CURRANTS AND LARGE,
PLUMP RAISINS
115 G/4 OZ PRUNES, STONED
AND CHOPPED
55 G/2 OZ MIXED PEEL, CHOPPED
33 G/2 ON EACH ALMONDS,
HAZELNUTS AND BRAZIL. NUTS,
FINELY CHOPPED
200 NIL/7 FL OZ GUINNESS GRATED RIND AND JUICE OF 1 LEMON
RATED RIND ANniu ICE OF 1 ORANGE
2 TBSP RUM OR BRANDY
115 G/4 OZ UNSALTED BUTTER
115 G/4 ON DARK
2 EGGS, BEATEN
85 G/3 ON SELF-RAISING FLOUR
150 Gt5 OZ FRESH
W I I ITE BREADCRUMBS
I TSP MIXED SPICE
3/4"ESP GROUND CINNAMON
3/4 TSP GROUND GINGER
LARGE PINCH OF GRATED
NUTMEG
1 DESSERT APPLE, GRATED
(PEEL AND ALL)
85 G/3 OZ CARROT, GRATED
2 TBSP BLACK TREACLE
TO SERVE:
4 TBSP BRANDY, TO FLAME BRANDY BUTTER SAUCE
DIRECTIONS:
Put the dried fruits, prunes, mixed peel and nuts in a large bowl, pour over the Guinness, orange and lemon juices and brandy or runt, stir well, cover and leave in a cool place, not the refrigerator, overnight.
Beat the butter with the sugar until light and fluffy, then gradually beat in the eggs, beating well after each addition. Using a large metal spoon, fold in the flour, breadcrumbs, spices, grated apple and carrot, soaked fruits and nuts and the soaking liquor and black treacle. Cover the bowl and leave in a cool place, not the refrigerator, overnight.
Fill a large saucepan three-quarters full with water and bring to the boil. Butter a 1.5-1.6 litre/21/2-23A pint pudding basin, then line the base with a double thickness of greaseproof' paper and butter the paper. Spoon the pudding mixture into the basin, then cover with two circles of greaseproof paper and filially with foil tied securely in place with string. Steam (see page 58) for 8 hours; keep an eye on the level of water in the saucepan and top up as necessary.
Leave until cold, then cover with fresh foil and keep in a cold, dry place.
To reheat the pudding, steam again for 5 hours. To flame, warm the brandy in a small saucepan, pour over the pudding and set alight using a lighted taper. Carefully baste with the flaming brandy. Serve with Brandy Butter.
