Christmas Plum Pudding

CHRISTMAS PUDDING RECIPE - PLUM PUDDING

Описание:

This is my favorite Christmas Treat, or at least one of them :) Nothing and I mean nothing beats a home made Christmas Pudding. If you are making this in December then make one for next year too.
Also check out my new Christmas Pudding recipe https://www.youtube.com/watch?v=TT4I9...

You won't regret it.

Ingredients Below

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You will Need

60g of Plain/All purpose Flour
100g of Soft White Breadcrumbs
100g of Shredded Suet
450g of Mixed Dried Fruit
1 Orange
1 Lemon
1 Cooking Apple
2 Eggs
1 Tablespoon of Treacle
½ Teaspoon of Cinnamon
½ Teaspoon of Nutmeg
1Carrot
125g of Dark Brown Sugar
100g of Candied Peel
A Pinch of Salt
1-2 Tablespoons of Whisky or Brandy


Thanks for watching

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Steve ;)

Background Music is provided Royalty Free from Kevin Macleod of http://incompetech.com/m/c/royalty-fr... with our thanks :)

Комментарии:

Braylan Lasseter пишет: So the puddings you made in the video, are those for this year or last year

Bread Sandwich пишет: Hi again Steve.
What kind of suet do you yourself prefer for this?
I know it's June, but I'm already thinking about my Christmas pudding... :)

Braylan Lasseter пишет: I'm so wxcted for Christmas I can't wait to make thia

Steve's Kitchen пишет: OK I might do that, I have a spare pudding that I was thinking of eating during the year, I will make a note :)

Steve

Steve's Kitchen пишет: Thanks, I updated this recipe this year, did you take a look :) Christmas is coming LOL

Steve

Steve's Kitchen пишет: Oh :) Thanks.. I just wanted to add, something I used to do with my puddings that I didn't last year, is to replace the Orange and Lemon Juice (keep the zest of course) with Stout (Guinness). adding extra flavor and color.

So you could add say a cup of Guinness stout as a liquid, not sure if I said that already last year?

Steve

Steve's Kitchen пишет: Never too early to make your Christmas Pudding, they get better with age, I used Beef Suet, I prefer real suet, it's mild and it's the traditional way, Can you get it OK

Steve

Bread Sandwich пишет: Thanks Steve
You're an awesome Aussie :)

codycobourg пишет: great recipes...you have me excited for Christmas!!!


Steve's Kitchen пишет: It's coming :) Yeah Steve ;o)

Braylan Lasseter пишет: This*

Steve's Kitchen пишет: Hey Bread Sandwich formerly barkpeeler2000 ;o)

Sorry for being so slow on the pudding flaming. I decided I wanted to do a Christmas pudding Mark two, which I have just finished filming. It's going to be richer and darker. Hopefully I will get that edited and up in the next 10 days and follow it with the lighting the pudding video.

Thanks for your patience :)

Steve PS I couldn't seem to send this as a PM :(

Bread Sandwich пишет: Great job, can't wait to see the videos. Good to hear from you again :)

Bread Sandwich пишет: I suppose it can't hurt to go ask the butcher! I just figured if I didn't see it in his display case then he didn't have it. But I'll go ask this time. You know, I was thinking maybe you should post a video this season on the right way to light the pudding. I made a big pudding last year and I was afraid to light it totally because I didn't want to set the house on fire, ha ha.

Steve's Kitchen пишет: Hi Braylan. These pudding were made last year for any time really. I like to make my puddings at least 6 months in advance. There is a new Video I put up a few months ago for this years Christmas Puddings on my channel plus a flaming video of how I lit one of these. Tip is make them as early as possible :)

Steve

Bread Sandwich пишет: Yes this is my new name. Formerly barkpeeler2000. I was asking you about this last year. I ordered Atora grated suet off Amazon last time. I've never been to a local butcher about suet, I imagine he'd probably look at me like I have three heads. Although I probably could go someplace in the city and get it (I live near Chicago.) There are some good meat specialty stores there. I also ordered a new mason cash pudding basin, I hope I picked the right size...

Steve's Kitchen пишет: It is you :) HI! I wondered if it might be. I think you'd be surprised what the butcher might say, many of them will be pleased you know what suet is. By the way if they don't know, tell them it's the Soft Fat around the Beef Kidney and Loin. If you can get it from them and if you are not squeamish about it. Just Freeze it till it's hard and then grate it by hand or with a food processor.

Great to have you here again, I will watch out for that new Name :)

Steve




Steve's Kitchen пишет: Have you changed your name or made a new channel? Did we talk about this last year :) I think you can order it off of amazon, or a good butcher will sell it to you. Suet can be frozen and then grated if you buy it from a butcher.

Steve

Bread Sandwich пишет: I can't find it anywhere where I live. I'll have to order it again

Bread Sandwich пишет: I used Guinness last year, no juice. Didn't use black treacle though, that's another thing I'll have to go on a hunt for. I'm sure it would add flavor though, I'm going to try it in this year's.

Braylan Lasseter пишет: So the puddings you made in the video, are those for this year or last year

Bread Sandwich пишет: Hi again Steve.
What kind of suet do you yourself prefer for this?
I know it's June, but I'm already thinking about my Christmas pudding... :)

Braylan Lasseter пишет: I'm so wxcted for Christmas I can't wait to make thia

Steve's Kitchen пишет: OK I might do that, I have a spare pudding that I was thinking of eating during the year, I will make a note :)

Steve

Steve's Kitchen пишет: Thanks, I updated this recipe this year, did you take a look :) Christmas is coming LOL

Steve

Steve's Kitchen пишет: Oh :) Thanks.. I just wanted to add, something I used to do with my puddings that I didn't last year, is to replace the Orange and Lemon Juice (keep the zest of course) with Stout (Guinness). adding extra flavor and color.

So you could add say a cup of Guinness stout as a liquid, not sure if I said that already last year?

Steve

Steve's Kitchen пишет: Never too early to make your Christmas Pudding, they get better with age, I used Beef Suet, I prefer real suet, it's mild and it's the traditional way, Can you get it OK

Steve

Bread Sandwich пишет: Thanks Steve
You're an awesome Aussie :)

codycobourg пишет: great recipes...you have me excited for Christmas!!!


Steve's Kitchen пишет: It's coming :) Yeah Steve ;o)

Braylan Lasseter пишет: This*

Steve's Kitchen пишет: Hey Bread Sandwich formerly barkpeeler2000 ;o)

Sorry for being so slow on the pudding flaming. I decided I wanted to do a Christmas pudding Mark two, which I have just finished filming. It's going to be richer and darker. Hopefully I will get that edited and up in the next 10 days and follow it with the lighting the pudding video.

Thanks for your patience :)

Steve PS I couldn't seem to send this as a PM :(

Bread Sandwich пишет: Great job, can't wait to see the videos. Good to hear from you again :)

Bread Sandwich пишет: I suppose it can't hurt to go ask the butcher! I just figured if I didn't see it in his display case then he didn't have it. But I'll go ask this time. You know, I was thinking maybe you should post a video this season on the right way to light the pudding. I made a big pudding last year and I was afraid to light it totally because I didn't want to set the house on fire, ha ha.

Steve's Kitchen пишет: Hi Braylan. These pudding were made last year for any time really. I like to make my puddings at least 6 months in advance. There is a new Video I put up a few months ago for this years Christmas Puddings on my channel plus a flaming video of how I lit one of these. Tip is make them as early as possible :)

Steve

Bread Sandwich пишет: Yes this is my new name. Formerly barkpeeler2000. I was asking you about this last year. I ordered Atora grated suet off Amazon last time. I've never been to a local butcher about suet, I imagine he'd probably look at me like I have three heads. Although I probably could go someplace in the city and get it (I live near Chicago.) There are some good meat specialty stores there. I also ordered a new mason cash pudding basin, I hope I picked the right size...

Steve's Kitchen пишет: It is you :) HI! I wondered if it might be. I think you'd be surprised what the butcher might say, many of them will be pleased you know what suet is. By the way if they don't know, tell them it's the Soft Fat around the Beef Kidney and Loin. If you can get it from them and if you are not squeamish about it. Just Freeze it till it's hard and then grate it by hand or with a food processor.

Great to have you here again, I will watch out for that new Name :)

Steve




Steve's Kitchen пишет: Have you changed your name or made a new channel? Did we talk about this last year :) I think you can order it off of amazon, or a good butcher will sell it to you. Suet can be frozen and then grated if you buy it from a butcher.

Steve

Bread Sandwich пишет: I can't find it anywhere where I live. I'll have to order it again

Bread Sandwich пишет: I used Guinness last year, no juice. Didn't use black treacle though, that's another thing I'll have to go on a hunt for. I'm sure it would add flavor though, I'm going to try it in this year's.
You'll Need:

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
6 eggs, at room temperature
1/2 cup chopped citron
1 1/2 cups pitted prunes, chopped
1/2 cup dark raisins
1 cup pecans, coarsely chopped
1/2 cup all-purpose flour
1 1/2 cups fine bread crumbs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Whipped cream for garnish

Procedures : Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time.

Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour.

Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.

Grease and flour a souffl� dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned.

Serve warm by spooning out or cool and cut into pieces.

Garnish with the whipped cream.

Serves 8