Christmas Plum Pudding with Brandied Cider Sauce

CHRISTMAS PUDDING RECIPE - Never too Early - Plum Pudding

Описание:

One of my All time Favorite Christmas Treats. Sometimes Called Plum Pudding, Figgy Pudding. I never go through Christmas without this Classic :) ENJOY your Christmas :)

Ingredients Below

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You will Need

140g / 5oz Raisins
140g / 5oz Sultanas
140g / 5oz Dates, chopped
140g / 5oz Currants
50g / 2oz Glace Cherries, halved
50g / 2oz Candied Peel
1 Lemon Zest, grated
1 Orange Zest, grated
1 cup of Dark Ale or Stout
2 Tablespoons of Molasses or Black Treacle
A good slug of Brandy
100g / 3.5 oz Soft Dark Brown Sugar
100g / 3.5 oz Breadcrumbs
100g / 3.5 oz Suet
60g / 2oz of All purpose Flour
1 teaspoon of Ground Nutmeg
1 teaspoon of Ground Ginger
1 teaspoon of Ground Cinnamon
1/2 a teaspoon of Ground Cloves
2 Tablespoons of Dutch Processed Cocoa Powder
1 Granny Smith or Bramley Apple, grated
2 Eggs

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Комментарии:

michelle from down under in bundy пишет: i love the chef jacket chef Steve

Night Ray пишет: sorry thought it was Tuesday! My routine changed and did what I normally do on a Tuesday on Monday.

Steve's Kitchen пишет: Now bare in mind if you buy suet from a butcher, you may have to process it yourself. I do and I don't mind but it's a greasy process. I recall Anne over at EZGlutenFree channel being surprised. You have to Freeze the Suet and then Grate it (ideally with a food processor) my it took some cleaning afterwards :o) Just to pre warn you, I feel I should. One day I might try and video preparing suet but now just now as I have plenty in stock and like I say it's a bit of a chore :)

Steve

Steve's Kitchen пишет: I suspect an hour and a half will still do it..

The Cocoa is unsweetened so I'm not really looking for the chocolate but that richness of the cocoa and I don't want it to be overbearing. I won't know for sure who it tastes until after Christmas but the smell was just divine.

I am glad you are giving it a go. I expect this recipe to be top notch, I've experimented for years but never really had a bad pudding. Good Luck

Steve

Steve's Kitchen пишет: Thanks Michele. It's My Christmas/Smoothie One :)

Steve

Steve's Kitchen пишет: LOL Rahul. It is Monday Afternoon here in Australia when I put up the pudding :) Smoothies don't go up until my Tuesday otherwise it messes with my head LOL. What time/Day is it where you are? Sorry about the time difference, I can't help that :(

Steve

Night Ray пишет: smoothie tuesday?

FitAnge S пишет: Wowsa my friend your prepared already for Christmas! Your so good, I don't even wanna think about it LOL great pudding I Love this. I'd love to try it and I think I might. Yum

EZGlutenFree пишет: Very helpful Steve. I do have a food processor.
Once it is grated, I assume anything unused can be stored in an airtight container in the refrigerator,

Steve's Kitchen пишет: I do Anne :) It's the way I get my Suet too. Do you have a Food Processor, I can't remember? You need to Freeze that Suet Solid and then Grate it. The Grater on a Processor makes easier work of it, although you can grate it by Hand. Use the coarse Grate. One of my Subscribers buys his Beef Suet on Amazon in the US, just as a backup :)

Hope that helps Anne, sounds like your going to have some great Christmas Treats :)

Steve

Steve's Kitchen пишет: Got to get that Christmas Pudding made early Angie, it gets better with time. I don't want to think about it either :( but like a good scout "I'm prepared" ..... Sometimes :o)

Steve

Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)

Steve

Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)

Steve

sha whit пишет: Thanks Steve! Figgy Puddin' with out figs? lol Okay, I can't have ale or burbon or sugar...So I am substituting grape juice and Stevia. For brown sugar I usually use stevia and Molasses. Molasses is one of the ingredients so I think I am covered..I will be very careful and not eat too much because of the natural sugars in the dried fruit and grape juice. Of course I could use water to rehydrate. I don't have a pudding bowl like yours so I am gonna look on amazon. Right tools for the job and all.

Steve's Kitchen пишет: This pudding came out really Nice the smell texture and colour was great. I am comfortable with the amount of Cocoa I used, Remember unsweetened Cocoa adds a real interesting flavor to many savory dishes,

A Butcher would be the best place to ask for Suet by the way. They really should know what it is, But Atora is just fine.

Fruit is a big part of the pudding. If you can mix it up a bit with Peal and Dried Cherries it really adds to the richness. Currants pack a real punch too.

Steve

Steve's Kitchen пишет: I've been there Rahul, I am always messing up the days of the week LOL. Thanks

Steve

Bread Sandwich пишет: This is great Steve. I'm ordering ingredients for my pudding now, guess I'll have to go with Atora suet again. I asked my local grocery stores about suet and currants and they all had no idea what I was talking about. Most Christmas puddings I see use only raisins and currants for the dried fruit part - what do you think about other fruits? Also still deciding whether or not to use cocoa powder. What do you think? :)

Carrolyn Hagan пишет: Hi Steve, I am trying to make a Christmas pudding for the first time (fingers crossed all works out). I am going to use my electric pressure cooker. How long should I leave in the pressure cooker, if my pudding basin holds 2 litres? Also I would love to have the fruit chocolate taste with my pudding, did you find you achieved this with the amount of coco you experimented with in your receipe? Thank you for adding this demonstration of using the electric pressure cooker to YouTube :)

Steve's Kitchen пишет: Thank you to. I have to get these Xmas Puds done early to give the chance to mature :)

Steve

EZGlutenFree пишет: This pudding looks even better than the one you made last year.
Now onto the suet. I thought I had my suet search solved.
Having some mobility issues with my MS, I usually order my groceries online and have them delivered. I was thrilled when I saw suet in the butcher department and ordered 1/2 lb. When it arrived it looked like pieces measuring about 3x2 inches by 1/4 inch thick. Would you happen to know what I need to do to this suet to get it into the proper state to make puddings. :)

Steve's Kitchen пишет: It's what we called it when we were kids LOL There's a song to the same :) I'm not sure why, it's also called plum pudding with no plums :-}. I would be fascinated to see how your pudding comes out without those ingredients Sharon. Fruit and Suet are the Key flavors, Molasses will help. I would hydrate with the Juice of the orange and lemon rather than a processed juice that will help. I hope to get my Stevia Plant some time next month now the warmer weather is here :)

Good luck ;o)

Steve

Bread Sandwich пишет: I found a butcher that carries suet! It's an old-fashioned place that has been around for awhile. Only 45 minutes away and in another state but what the heck, I'll go there.

michelle from down under in bundy пишет: i love the chef jacket chef Steve

Night Ray пишет: sorry thought it was Tuesday! My routine changed and did what I normally do on a Tuesday on Monday.

Steve's Kitchen пишет: Now bare in mind if you buy suet from a butcher, you may have to process it yourself. I do and I don't mind but it's a greasy process. I recall Anne over at EZGlutenFree channel being surprised. You have to Freeze the Suet and then Grate it (ideally with a food processor) my it took some cleaning afterwards :o) Just to pre warn you, I feel I should. One day I might try and video preparing suet but now just now as I have plenty in stock and like I say it's a bit of a chore :)

Steve

Steve's Kitchen пишет: I suspect an hour and a half will still do it..

The Cocoa is unsweetened so I'm not really looking for the chocolate but that richness of the cocoa and I don't want it to be overbearing. I won't know for sure who it tastes until after Christmas but the smell was just divine.

I am glad you are giving it a go. I expect this recipe to be top notch, I've experimented for years but never really had a bad pudding. Good Luck

Steve

Steve's Kitchen пишет: Thanks Michele. It's My Christmas/Smoothie One :)

Steve

Steve's Kitchen пишет: LOL Rahul. It is Monday Afternoon here in Australia when I put up the pudding :) Smoothies don't go up until my Tuesday otherwise it messes with my head LOL. What time/Day is it where you are? Sorry about the time difference, I can't help that :(

Steve

Night Ray пишет: smoothie tuesday?

FitAnge S пишет: Wowsa my friend your prepared already for Christmas! Your so good, I don't even wanna think about it LOL great pudding I Love this. I'd love to try it and I think I might. Yum

EZGlutenFree пишет: Very helpful Steve. I do have a food processor.
Once it is grated, I assume anything unused can be stored in an airtight container in the refrigerator,

Steve's Kitchen пишет: I do Anne :) It's the way I get my Suet too. Do you have a Food Processor, I can't remember? You need to Freeze that Suet Solid and then Grate it. The Grater on a Processor makes easier work of it, although you can grate it by Hand. Use the coarse Grate. One of my Subscribers buys his Beef Suet on Amazon in the US, just as a backup :)

Hope that helps Anne, sounds like your going to have some great Christmas Treats :)

Steve

Steve's Kitchen пишет: Got to get that Christmas Pudding made early Angie, it gets better with time. I don't want to think about it either :( but like a good scout "I'm prepared" ..... Sometimes :o)

Steve

Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)

Steve

Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)

Steve

sha whit пишет: Thanks Steve! Figgy Puddin' with out figs? lol Okay, I can't have ale or burbon or sugar...So I am substituting grape juice and Stevia. For brown sugar I usually use stevia and Molasses. Molasses is one of the ingredients so I think I am covered..I will be very careful and not eat too much because of the natural sugars in the dried fruit and grape juice. Of course I could use water to rehydrate. I don't have a pudding bowl like yours so I am gonna look on amazon. Right tools for the job and all.

Steve's Kitchen пишет: This pudding came out really Nice the smell texture and colour was great. I am comfortable with the amount of Cocoa I used, Remember unsweetened Cocoa adds a real interesting flavor to many savory dishes,

A Butcher would be the best place to ask for Suet by the way. They really should know what it is, But Atora is just fine.

Fruit is a big part of the pudding. If you can mix it up a bit with Peal and Dried Cherries it really adds to the richness. Currants pack a real punch too.

Steve

Steve's Kitchen пишет: I've been there Rahul, I am always messing up the days of the week LOL. Thanks

Steve

Bread Sandwich пишет: This is great Steve. I'm ordering ingredients for my pudding now, guess I'll have to go with Atora suet again. I asked my local grocery stores about suet and currants and they all had no idea what I was talking about. Most Christmas puddings I see use only raisins and currants for the dried fruit part - what do you think about other fruits? Also still deciding whether or not to use cocoa powder. What do you think? :)

Carrolyn Hagan пишет: Hi Steve, I am trying to make a Christmas pudding for the first time (fingers crossed all works out). I am going to use my electric pressure cooker. How long should I leave in the pressure cooker, if my pudding basin holds 2 litres? Also I would love to have the fruit chocolate taste with my pudding, did you find you achieved this with the amount of coco you experimented with in your receipe? Thank you for adding this demonstration of using the electric pressure cooker to YouTube :)

Steve's Kitchen пишет: Thank you to. I have to get these Xmas Puds done early to give the chance to mature :)

Steve

EZGlutenFree пишет: This pudding looks even better than the one you made last year.
Now onto the suet. I thought I had my suet search solved.
Having some mobility issues with my MS, I usually order my groceries online and have them delivered. I was thrilled when I saw suet in the butcher department and ordered 1/2 lb. When it arrived it looked like pieces measuring about 3x2 inches by 1/4 inch thick. Would you happen to know what I need to do to this suet to get it into the proper state to make puddings. :)

Steve's Kitchen пишет: It's what we called it when we were kids LOL There's a song to the same :) I'm not sure why, it's also called plum pudding with no plums :-}. I would be fascinated to see how your pudding comes out without those ingredients Sharon. Fruit and Suet are the Key flavors, Molasses will help. I would hydrate with the Juice of the orange and lemon rather than a processed juice that will help. I hope to get my Stevia Plant some time next month now the warmer weather is here :)

Good luck ;o)

Steve

Bread Sandwich пишет: I found a butcher that carries suet! It's an old-fashioned place that has been around for awhile. Only 45 minutes away and in another state but what the heck, I'll go there.
You'll Need:

1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)

Procedures : Step 1: Lightly grease a 1 1/2-quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2: In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3: Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4: Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a wooden pick inserted in the center comes out clean.

Step 5: Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce

In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine.

Makes about 3/4 cup