Steaming a Christmas Plum Pudding
Описание:
A video guide to the preparation of a traditional Christmas plum pudding, done in the style of Olde Britain. For many years, preparing the Christmas pudding was a holiday tradition enjoyed by families everywhere. But in today's modern commercial society, what do WE get for a Christmas holiday sweet? We get...FRUITCAKE. Now, there are at least a thousand fruitcake jokes told every year at Christmas, ...but we've all heard it before. The truth is, a well-made Holiday Fruitcake is quite delicious, but not many families have the time, OR the incentive, to make a fresh fruitcake for Christmas. Even fewer know about the original plum pudding, the Christmas delight that used to be the centerpiece of Yuletide celebrations for generations. SO, we're going to bring back a classic tradition and steam up a British plum pudding! Why? First of all, because it's delicious. Second, Christmas is a time of tradition, and many of the classic traditions are fading away in the modern era. The Christmas pudding is one tradition that the whole family can enjoy, and we're going to do our part to keep it alive.
The recipe for this pudding can be found on my Web site, Cast Iron Chaos, at: http://www.modemac.com/cgi-bin/wiki.p...
If you like this recipe, please join the Cast Iron Cooking group on Facebook at https://www.facebook.com/groups/casti... and let us know how well your pudding turned out! You'll meet many friendly folks who enjoy cooking (and steaming) in cast iron.
A video guide to the preparation of a traditional Christmas plum pudding, done in the style of Olde Britain. For many years, preparing the Christmas pudding was a holiday tradition enjoyed by families everywhere. But in today's modern commercial society, what do WE get for a Christmas holiday sweet? We get...FRUITCAKE. Now, there are at least a thousand fruitcake jokes told every year at Christmas, ...but we've all heard it before. The truth is, a well-made Holiday Fruitcake is quite delicious, but not many families have the time, OR the incentive, to make a fresh fruitcake for Christmas. Even fewer know about the original plum pudding, the Christmas delight that used to be the centerpiece of Yuletide celebrations for generations. SO, we're going to bring back a classic tradition and steam up a British plum pudding! Why? First of all, because it's delicious. Second, Christmas is a time of tradition, and many of the classic traditions are fading away in the modern era. The Christmas pudding is one tradition that the whole family can enjoy, and we're going to do our part to keep it alive.
The recipe for this pudding can be found on my Web site, Cast Iron Chaos, at: http://www.modemac.com/cgi-bin/wiki.p...
If you like this recipe, please join the Cast Iron Cooking group on Facebook at https://www.facebook.com/groups/casti... and let us know how well your pudding turned out! You'll meet many friendly folks who enjoy cooking (and steaming) in cast iron.
Комментарии:
alec ring пишет: how long can this keep?
W. Ned Livingston пишет: And a Merry Christmas to you, Modemac!
Cast Iron Chaos пишет: I've included a hard sauce recipe with the actual recipe for the pudding. Basically: stir it all together and pour it on top of the pudding while it's still hot. :)
Amu Cotty пишет: Thank you for the amazing recipe!
Merry Christmas :)
alec ring пишет: Is this a moist pudding?
Cody Wansedel пишет: Well, alex, when I'm making my own recipe, I like to make sure it's nice and loose, sopping wet. Like my mama used to say, "If you keep it greasy, it comes out easy."
Cast Iron Chaos пишет: Yes, it can be frozen; especially since most of the liquid is not water. It will need to be defrosted a day in advance, and it can be steamed again to freshen.
alec ring пишет: does this freeze well?
W. Ned Livingston пишет: ... and where's the "how to" video for making hard sauce?
Cast Iron Chaos пишет: I'd expect the pudding to be stored in a refrigerator for up to a couple of weeks if you keep it wrapped; you would then need to steam it again before serving. I'm told it can be frozen for a long period of time. My recipe uses honey as a preservative, to avoid alcohol; but if you douse the pudding with alcohol every week or two, it can keep for a very long time - even for months.
alec ring пишет: how long can this keep?
W. Ned Livingston пишет: And a Merry Christmas to you, Modemac!
Cast Iron Chaos пишет: I've included a hard sauce recipe with the actual recipe for the pudding. Basically: stir it all together and pour it on top of the pudding while it's still hot. :)
Amu Cotty пишет: Thank you for the amazing recipe!
Merry Christmas :)
alec ring пишет: Is this a moist pudding?
Cody Wansedel пишет: Well, alex, when I'm making my own recipe, I like to make sure it's nice and loose, sopping wet. Like my mama used to say, "If you keep it greasy, it comes out easy."
Cast Iron Chaos пишет: Yes, it can be frozen; especially since most of the liquid is not water. It will need to be defrosted a day in advance, and it can be steamed again to freshen.
alec ring пишет: does this freeze well?
W. Ned Livingston пишет: ... and where's the "how to" video for making hard sauce?
Cast Iron Chaos пишет: I'd expect the pudding to be stored in a refrigerator for up to a couple of weeks if you keep it wrapped; you would then need to steam it again before serving. I'm told it can be frozen for a long period of time. My recipe uses honey as a preservative, to avoid alcohol; but if you douse the pudding with alcohol every week or two, it can keep for a very long time - even for months.
You'll Need:
Fruit Mixture (to be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet (powdery fine)
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup granulated sugar
1 teaspoon salt
Cognac
Procedures : Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250 degree F oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
To use, steam again for 2 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
Serve with hard sauce or cognac sauce.
Each pudding serves 12
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