Stir-Up Sunday: Christmas Plum Pudding Recipe
22 Nov 2013 |
Believe it or not this Sunday is Stir-up Sunday! If you attempted to make the pudding last year give yourself a pat on the back but you should expect to do an even better job this year! If you didn't have ago, you really should try! We're sharing a fool-proof Christmas Pudding recipe that has been lovingly put together by our Chairman, Peter Gladwin, you really are learning from the best. (We do spoil you!)
You will need:
100g / 4oz suet
100g / 4oz self-raising flour
75g / 3oz soft breadcrumbs
75g / 3oz soft brown sugar
50g / 2oz ground almonds
225g / 8oz sultanas
75g / 3oz dried apricots, diced
75g / 3oz glace cherries, diced
2 tsp ground mixed spice
1/2 tsp salt
2 tbsp black treacle
150ml / 1/4 paint stout
greated zest of 2 oranges
To 'feed' the pudding
4 tbsp brandy
Mix all the dry ingredients together, then blend in the wet ingredients and, very importantly, you will need to make a huge wish for something wonderful!
Transfer the mixture to a buttered 1.75 litre / 3 pint china pudding basin, place a piece of buttered greaseproof paper on top and tie a piece of cloth over it.
Sit the pudding in a saucepan of water filled to just below the top of the basin. Boil gently for 4 hours over a low lying heat with the lid on the pan, topping up with water every now and then; don't allow the pan to boil dry.
Store the pudding in a cool dry place and try not to forget about it!
One week before Christmas unwrap the pudding, spike it with holes and 'feed it' with brandy.
Steam the pudding in a saucepan of water (as above) for 2 hours before turning it out on to a hot dish. Decorate with holly, flame with warmed brandy and serve with brandy butter.
225g / 8oz unsalted butter
225g / 8oz caster sugar
Blend the butter and sugar together and then add the brandy slowly a little at a time, easy-peasy!