Christmas Pudding

[welsh wizard]

Thanks one and all for the info on Christmas sausage. I have tried a variety of different preperations and am now using one with orange and lemon zest in with the pork. As yet the family are undecided but they taste OK to me.

Anyway as you have been so kind to let me have various recipies for the sausage, I was just wondering if anyone had an unusual CP recipie OR do you serve up somthng different on the day? Last year I made CP ice cream which went down well, but it made it a little difficult to hide the 6d

Cheers WW

[saucisson]

I made my own pudding for the first time last year, and the advatage of this recipe is you can make it a week before Christmas. I must confess I bought one this year as I have been too busy making hams, cheese bacon etc

Christmas Pudding

by Frank Bordoni
from Great Food Live

For a great finale to Christmas dinner, try this dark, delicious and boozy Christmas pudding with creamy Armagnac custard from Frank Bordoni

* Servings: 8
* Level of difficulty: Intermediate
* Preparation Time: 45 minutes, plus 5 days soaking for fruit and 2-3 weeks standing time for mixture if desired
* Cooking Time: 3 hours 10 minutes

Ingredients

* 150g raisins
* 150g sultanas
* 220g currants
* 150g mixed peel
* 20g pureed prunes
* 125ml Irish stout
* 125ml Brandy
* 75ml rum
* 150g dark brown sugar
* 90g caster sugar
* 60g flaked almonds
* 150g fresh white breadcrumbs
* 45g plain flour
* 1/2 lemon, zest and juice
* 1/2 orange, zest and juice
* 2 eggs, beaten
* 150g suet

For the cr�me anglaise

* 100ml Milk
* 100ml double cream
* 1 vanilla pod, split
* 4 egg yolks
* 40g Sugar
* 25ml Armagnac

To decorate

* icing sugar
* small punnet Redcurrants
* mint leaves

Method

1. Put the raisins, sultanas, currants, mixed peel and prune puree into a bowl and add the stout, brandy, rum, and dark brown sugar. Cover and leave in a cool place for 5 days.

2. When you are ready to cook the puddings, place the caster sugar, almonds, breadcrumbs and flour into a large bowl. Stir in the soaked fruit.

3. Add the lemon and orange zest and juice. Stir in the eggs and the fold in the suet.

4. Spoon the mixture into a 900g pudding bowl, cover tightly with a well-fitting lid or aluminium foil secured with string, and steam for 3 hours.

5. To make the cr�me anglaise, bring the milk, cream and vanilla pod to the boil.

6. Beat the eggs and sugar together.

7. Add the boiled cream mixture to the eggs, a little at a time. Return the mixture to the pan and stir over a gently heat, until the mixture thickens and coats the back of a wooden spoon.

8. Strain the mixture and stir in the Armagnac.

9. Turn out the Christmas pudding and dust with icing sugar. Decorate with redcurrants and mint and serve with the cr�me anglaise.

[Big Guy]

Here is an old family favorite


Gramma Rivers Plum Pudding

2 cups Golden raisins (light colour)
2 cups Medium Sultana raisins
2 cups Dark raisins
2 cups large seedless raisins (Australian, McNair)
2 cups currents
Wash and dry fruit the needs to be washed
� cup mixed peel
all the above fruit should now be dusted with flour.
2 cups brown sugar
2 cups suet chopped fine (alter to size of pudding desired)
7-8 large eggs (11 eggs if med. Size)
1-1/2 cups flour
� tsp salt
Mix or sift together
1 tsp Baking Powder
� or � cup each of red and green cherries.
In a large mixing bowl beat eggs well, add brown sugar and blend. Add chopped suet and mix. Add fruit mixture and flour mixture until well blended.
Take 1 square yard of unbleached cotton which has had the center wet in hot water and wrung out dry and the center area floured. Keep in mind that the area you are wetting and flouring is large enough to cover the whole pudding.
Put batter in centre of cloth and bring up corners, then secure pudding tightly and tie close with string. Take corners of cloth back around pudding and tie securely to be used for turning.
In a large canning pot place a saucer of pie plate upside down in bottom of pot. Add boiling water approximately 2/3 full. Make sure water is boiling. Then add pudding and boil 7-8 hours for large pudding, 6 hours for small pudding which is half the receipe.
Note: if you have to add water boil it first and add.

[Ken Boy]

SOUTH SEA'S CHRISTMAS PUDDING
--------------------------------------------
8 ozs canned pineapple rings
4 ozs of soft margarine
4ozs of caster sugar
1 orange rind only (grated)
2 eggs beaten
3 ozs of self-raising flour (sifted)
2 ozs of fresh bread crumbs
2ozs of stoned raisins
2 ozs of glace cherries quarterd
1 oz of angelica chopped
2 table spoons of golden syrup

Method

1 Drain pineapple reserving juice cut three half rings and place on one side chop up remainder of pineapple coarsely

2 Cream margarine and sugar, add orange rind, and beat in eggs fold in flour and bread crumbs

3 Add chopped pineapple raisins cherries and angenlica and mix well

4 Butter a 1 & 1/2 pint basin put syrup in bottom and arrange pineapple in a circle Spoon in sponge mixture on top and level it out cover with butterd paper (grease proof) and tin foil.

5 Place in saucepan of boiling water with the water 2/3 up the side of the basin boil for 1 & 1/2 hrs.


A Very Light pudding Serve with Custard

[welsh wizard]

Thank you very much for those recipies. I will give one of them a go but not too sure which - they all look so good.

Cheers WW