✦ No Christmas is complete without a classic pudding in all its rich and boozy glory.
Nothing pronounces the festive season quite like a classic, decadent steamed pudding. Serve with your choice of brandy butter, custard or ice cream to leave everyone with joy.
Leave this pudding simmering happily away while you while away the day with family, friends and children. Enjoy it just when you thought you couldn't take another bite.
Serve pudding with cream or warm brandy custard.
Ingredients:
4 cup (750g) mixed dried fruit
1 1/3 cup (185g) seeded dried dates, chopped coarsely
1 1/4 cup (185g) raisins, chopped coarsely
1 1/2 cup (375ml) water
3/4 cup (165g) caster (superfine) sugar
1 cup (200g) firmly packed light brown sugar
250 gram (8 ounces) butter, chopped
1 1/2 teaspoon bicarbonate of soda (baking soda)
3 eggs, beaten lightly
1/4 cup (60ml) dark rum
3 cup (210g) firmly packed fresh white breadcrumbs
1 3/4 cup (260g) plain (all-purpose) flour
2 teaspoon mixed spice
1 teaspoon ground cinnamon
60 centimetre (24-inch) square of calico
1/3 cup (50g) plain (all-purpose) flour, extra
Kitchen string
Method:
Step 1. Stir fruit, the water, sugars and butter in large saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 8 minutes. Stir in soda; cool.
Step 2. Stir egg, rum, breadcrumbs and sifted dry ingredients into fruit mixture.
Step 3. Fill a large boiler three-quarters full of hot water, cover; bring to the boil. Have string and extra flour ready. Wearing thick rubber gloves, drop pudding cloth in boiling water; squeeze excess water from cloth. Spread hot cloth on bench, rub extra flour onto cloth 40cm (16 inches) in diameter, leaving flour a little thicker in centre.
Step 4. Place pudding mixture in centre of cloth. Tie cloth tightly with string as close to mixture as possible. Knot two pairs of corners together.
Step 5. Lower pudding into boiling water. Cover with tight lid; boil 6 hours, replenishing water as necessary to maintain water level.
Step 6. Lift pudding from water, place in large colander; cut string, carefully peel back cloth. Turn pudding onto a plate; carefully peel away cloth, cool. Stand 20 minutes before serving.
Hints:
You'll need a 60cm (24-inch) square of unbleached calico for the pudding cloth. If the calico hasn't been used before, start with an 80cm (16-inch) square of calico, soak in cold water overnight. Next day, boil it for 20 minutes, rinse in cold water and cut to a 60cm (24-inch) square. To store pudding, it is preferred to remove the cloth rather than hanging the pudding, as mould can form. After removing cloth, allow pudding to come to room temperature; wrap in plastic wrap and seal tightly in a freezer bag or airtight container, and refrigerate for up to two months.
Brandy Custard & Brandy Butter
The best Christmas companion. Serve lashings of the vanilla-infused brandy custard over pudding, pies and cake.
Brandy Custard
Ingredients:
2 cup (500ml) milk
300 millilitre thickened cream
6 egg yolks
1/3 cup (75g) caster sugar
1 teaspoon vanilla bean paste
2 teaspoon corn flour
1 tablespoon brandy or brandy essence
Method:
Step 1. Combine milk and cream in a medium pan; heat until just below boiling point.
Step 2. Whisk egg yolks and sugar in a medium bowl until creamy, whisk in vanilla bean paste and corn flour. Gradually whisk hot milk mixture into egg mixture.
Step 3. Return milk mixture to pan, stir over a low heat, without boiling, until custard thickens and coats the back of a spoon.
Step 4. Strain custard into a jug; stir in brandy or brandy essence.
Brandy Butter
Ingredients:
250 gram soft butter
2 cup (320g) pure icing sugar, sifted
1/4 cup (60ml) cream
1/3 cup (80ml) brandy or rum
Method:
Step 1. Beat butter and sugar in small bowl with electric mixer until as white as possible.
Step 2. Beat in cream and alcohol.
Hint:
You can use brandy or rum essence in place of alcohol.
Source: Women's Weekly Food
No Christmas can go without a turkey!
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