Monday, November 12, 2007

Christmas Pudding & Brandy Sauce

Christmas Pudding
500 grams raisings
500 grams sultanas
250 grams currants
250 grams mixed peel

(alternatively to above I use 2.0 kg of good quality “A mix” Angas Park Mixed Fruit)

250 grams slivered almonds
1 cup rum (or port or sherry)
9 eggs
1 teaspoon of bicarb-soda
500 grams butter
500 grams brown sugar
375 grams plain flour
¾ cup breadcrumbs
1 heaped teaspoon cinnamon
1 heaped teaspoon nutmeg
1 teaspoon vanilla

1. Chop peel and almonds, add all fruit and mix together with rum ( Ideally leave overnight)
2. Cream butter and sugar and add cinnamon, vanilla, nutmeg, then beaten eggs – a little at a time
3. Combine flour, soda and breadcrumbs
• Combine Fruit mixture with butter/sugar/egg mixture and add flour mixture last – a bit at a time – mix for 15 minutes
• Put in Pyrex bowls, cover bowl with bake paper and Foil and seal tight with string OR use Aluminium pudding steamer with clip down lids ( I still cover therm in Bake paper OR floured pudding cloths tied tightly with string ( Dip cloth in boiling water, spread all over with plain flour ( work quickly) then centre mixture and tie into ball with string
• For all methods leave string long enough to lift out of large steaming saucepan
• Boil for 6 hours (Nanna Johns’ recipe)
o I usually make three or four smaller ones and boil for 2 hours, then another 2 hours on the day of eating. Water must be kept boiling all the time and cloth puddings should be covered in water. Puddings in bowls or steamers, water level about ¾ up bowls – keep adding boiling water as it boils away a lot.

Brandy Sauce

1 cup brandy
3 cups water
6 oz dark brown sugar
2 ounces butter
2 dessertspoons custard powder
½ teaspoon ground ginger
¼ teaspoon black pepper (optional)

Use custard powder (mixed into a paste with a little water) to thicken boiling sauce

Cool
Stir in half a bottle of whipped cream

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