Happy days for me but I have to admit as I grow older I am a bit Bah Humbug with the whole christmas event. It's a lot of planning and expense for just one day and, personally, I think it's been spoilt by the commercial side of it and people starting everything too early. My friend reported yesterday that a house in her street is already displaying their christmas decorations!
Having said that I love a new cooking challenge and this year, at The Old Red Lion, it has been decided to make our own christmas puddings for our festive menu.
It's a long winded process but the results are well worth your patience so why not give it a try and impress the family on christmas day.
First job was to find a recipe. We chose this "Cook Britain" book by Sainsburys for ours.
Lots and lots of ingredients to purchase first! (See below for list of what you need)
|Cookbook Containing the recipe|
|Soak the fruit overnight|
|Weighing out the ingredients|
|Preparing the topping|
|Filling the bowl with the topping|
I went to youtube at this point as I wanted to make sure I did the job properly. Check out this link on the BBC food website http://www.bbc.co.uk/food/techniques/sealing_steamed_puddings
I found it great information.
|Wrap very tightly so no water gets in|
|Cooking the pudings|
|Cooling down the puddings|
Wrapped in greaseproof and foil, these puddings will last up to 2 months. How's that for forward planning for christmas!
|The finished article!|
Go on, give them a go!
|Beautiful glazed topping|
Soak in a bowl overnight:
75g chopped dried figs
25g mixed peel
1tsp mixed spice
2 tbsp ameretto
1 orange, zest and juice
For the topping:
25g melted butter
25g dark brown sugar (melted with the butter)
25g flaked almonds
50 pecan nuts
25g chopped glace cherries
Other ingredients to add to the fruit mixture AFTER it's overnight soak. Mix together well.
100g vegetable suet
2 medium eggs, beaten
50g plain flour
100g natural breadcrumbs
225g dark brown sugar
This mixture will fill a 1.2litre greased pudding bowl. I used 3 smaller ones.