Christmas pudding: Difference between revisions
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|title=Christmas pudding, | {{#seo: | ||
|title=Christmas pudding, a fruit recipe Cooking Wiki | |||
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|keywords=Christmas pudding recipe Fruit recipes from The cook's Wiki | |keywords=Christmas pudding recipe Fruit recipes from The cook's Wiki | ||
|description=This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England | |description=This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England | ||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=2nd April 2013 | |||
|Servings = Makes 1 | |Author=Chef | ||
|ImageComment = After the first boiling | |||
|Servings = Makes 1 x 2lb pudding | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 day, 8 hours, 20 minutes | |TotalTime = 1 day, 8 hours, 20 minutes | ||
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This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England | This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England. I used a 5 inch spherical pudding tin to cook it in. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | 80g [[Plain flour|plain flour]], sieved with: | ||
| | | 0.75 teaspoon [[Baking powder|baking powder]] | ||
| 1 teaspoon [[Mixed spice|mixed spice]] | | 1 teaspoon [[Mixed spice|mixed spice]] | ||
| | | 0.75 teaspoon [[Salt|salt]] | ||
then: | |||
| 80g [[Ground almonds|ground almonds]] | |||
| 80g [[Muscovado]] [[Sugar|sugar]] | |||
| 80g [[Breadcrumbs|breadcrumbs]] | |||
| 120g [[Shredded|shredded]] [[Beef|beef]] or [[Vegetable|vegetable]] [[Suet|suet]] | |||
| ½ [[Nutmeg|nutmeg]], [[Grated|grated]] | |||
| 130g [[Prunes|prunes]], stoned and chopped | |||
| 40g dried [[Dates|dates]], stoned and chopped | |||
| 80g [[Raisins|raisins]] | |||
| 80g [[Sultanas|sultanas]] | |||
| 80g [[Currants|currants]] | |||
| 80g mixed peel | |||
| 40g glacé [[Cherries|cherries]], chopped and rolled in a little [[Flour|flour]] or 40g dried [[cranberries]] | |||
| 2 [[Eggs|eggs]], thoroughly beaten | |||
| 100ml [[Stout|stout]] | |||
| 85ml [[Brandy|brandy]] | |||
| [[Zest]] of a small [[Lemon|lemon]] | |||
}} | }} | ||
===Method=== | ===Method=== | ||
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Serve with [[Brandy|brandy]]/[[Rum|rum]] [[Butter|butter]] or [[Sauce|sauce]]. | Serve with [[Brandy|brandy]]/[[Rum|rum]] [[Butter|butter]] or [[Sauce|sauce]]. | ||
===Chef's notes=== | ===Chef's notes=== | ||
*I like to soak the dried [[fruit]] (except for the [[cherries]]) overnight in the [[brandy]] and [[stout]]. | *I like to soak the dried [[fruit]] (except for the [[cherries]]) overnight in the [[brandy]] and [[stout]] first. | ||
*It is easier to chop the glacé [[cherries]] with scissors, rather than a knife. | *It is easier to chop the glacé [[cherries]] with scissors, rather than a knife. | ||
*Every so often, pierce the pudding with a skewer and feed it with more [[Brandy|brandy]]. | *Every so often, pierce the pudding with a skewer and feed it with more [[Brandy|brandy]]. | ||
Revision as of 01:01, 23 November 2015
This recipe needs advance preparation!
| Christmas pudding | |
|---|---|
 |
| After the first boiling | |
| Servings: | Makes 1 x 2lb pudding |
| Ready in: | 1 day, 8 hours, 20 minutes |
| Prep. time: | 1 day 20 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd April 2013 |
This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England. I used a 5 inch spherical pudding tin to cook it in.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 80g plain flour, sieved with:
- 0.75 teaspoon baking powder
- 1 teaspoon mixed spice
- 0.75 teaspoon salt then:
- 80g ground almonds
- 80g Muscovado sugar
- 80g breadcrumbs
- 120g shredded beef or vegetable suet
- ½ nutmeg, grated
- 130g prunes, stoned and chopped
- 40g dried dates, stoned and chopped
- 80g raisins
- 80g sultanas
- 80g currants
- 80g mixed peel
- 40g glacé cherries, chopped and rolled in a little flour or 40g dried cranberries
- 2 eggs, thoroughly beaten
- 100ml stout
- 85ml brandy
- Zest of a small lemon
Method
- Mix the dry ingredients, fruit and liquids separately, then mix all three together.
- Leave to stand overnight in a cool place.
- Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
- Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
- On Christmas Day, boil for a further 2 hours.
Serving suggestions
Serve with brandy/rum butter or sauce.
Chef's notes
- I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout first.
- It is easier to chop the glacé cherries with scissors, rather than a knife.
- Every so often, pierce the pudding with a skewer and feed it with more brandy.
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