Delia’s traditional Christmas Pudding
October 14th, 2011
You will need to start this pudding the day before you want to cook it, you will need a 1.2 litre pudding basin, lightly greased, baking parchment, foil and string, and a traditional of fan type steamer.
This recipe can be found at http://www.deliaonline.com/recipes/cuisine/european/english/traditional-christmas-pudding.html for more information.
Ingredients:
110g Shredded suet
110g White Breadcrumbs
1 level teaspoon ground mixed spice
¼ teaspoon nutmeg, grated
a good pinch of ground cinnamon
225g soft dark brown sugar
110g Sultanas
110g Raisins
275g Currants
25g whole candied peel, finely chopped
25g Whole almonds, chopped (skin on is ok)
1 small cooking apple, cored and finely chopped (no need to peel)
the grated zest of ½ large navel orange
the grated zest of ½ large lemon
2 tablespoons rum
75ml barley wine
75ml stout
2 eggs
50g self raising flour, sifted
Method:
Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don’t forget to tick everything off so as not to leave anything out.
Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It’s now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight.
Next day pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone’s finger for this!). It’s also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time.
When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place.
To cook, fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You’ll need to check the water from time to time and maybe top it up a bit.
To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding – but don’t pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company!