July 21, 2012
I love to bake, as you may have gathered..and I love any excuse for a party! As our Australian climate is not always suited to a traditional hot Christmas feast, I love celebrating “Christmas in July” with a full turkey and pudding extravaganza! I have tried many pudding recipes over the years and last year I made this one, which I discovered on the ever so lovely MaiTai’s blog- I’ve slightly adjusted it for ingredients available here- but it is absolutely divine and super easy to make!! If you are celebrating a Christmas in July, please note this recipe is amazing eaten without “ageing” or resting but I DO recommend soaking the fruit for as long as you can – at least 1 day.. or more, if you are organised enough!
Please enjoy Mai Tai’s Christmas Pudding!
It’s done in two steps, here are the ingredients for the first:
• 90 gr (3.17 oz) sultanas (normal raisins)
• 65 gr (2.29 oz) raisins (large blond ones, if very large, cut into two)
• 65 gr (2.29 oz) currants (black)
• 50 gr (1.76 oz) dried apricots, chopped
• 50 gr (1.76 oz) glacé cherries, cut into quarters
• 40 gr (1.41 oz) mixed candied peel (orange & lemon), chopped
• 40 gr (1.41 oz) dried figs, chopped
400 gr (14.10 oz) DRIED FRUIT IN TOTAL (the above measurements are just indications, you can mix and match to your preferences as long as the total comes to 400 gr/14.10 oz. Last year, I substituted some of the raisins for dried cranberries, which was delicious too)
Mix all of the above and pour 100 ml (3.3 fl oz) brandy (cognac) over, stir every now and then with a wooden spoon and leave soaking overnight.
The next day, mix the following ingredients together with a wooden spoon in a big mixing bowl• zest of 1/2 large orange, finely chopped
• juice of 1/2 large orange
• 140 gr (4.93 oz) mix of grated apple and quince (2/3 apple, 1/3 quince. If you can’t find quince, use just apple)
• 35 gr (1.23 oz) ginger in syrup, chopped (I had no ginger in syrup so used some figs marinated in syrup)
• 1 tbsp ginger syrup (substitute some of the fig syrup from above OR more brandy if you choose!)
Combine the above well, then add
• 2 eggs, beaten
• 90 gr (3.17 oz) soft butter or suet (I’ve used both or even a mix of the two
• 125 gr (4.40 oz) sugar
• 100 gr (3.52 oz) fresh bread crumbs
• 65 gr (2.29 oz) self raising flour
Add following spices and mix well
• 1 tsp all spice
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
Stir both together with a wooden spoon, mix well
Fill the mixture into a buttered pudding basin (1.2 liter, 40.50 fl oz).
Cover with parchment (make a pleat into the middle first), Please note- in my early morning enthusiasm I tied string around this step- this is NOT necessary
and then cover with tin foil, also with a pleat.
Traditional Christmas pudding recipe
Tie some string tightly under the basin lip, and you could also attach some extra string to make a handle- this key as trying to remove the pudding withhout a handle can be hazardous!
Put the pudding in a large saucepan filled with a couple of inches of water (so that the water comes about a third up the pudding basin), and put an upturned plate at the bottom of the sauce pan, to stop exploding or burning puddings. Place a lid on the saucepan, and let simmer for 7 hrs.
As I am “Live Blogging this post.. I do not yet have a picture of the “finished pudding”…. in 7 hours I will post it in all its glory!!
Remove tin foil and baking paper and cover with fresh parchment and foil in the same way as before. Store in a cool and dark place
When you are ready to eat, steam for another 2.5 hours and turn out onto a plate to serve
This is a magnificent pudding- serve with brandy butter, double cream or custard (or as my father would say when offered a choice, “Yes, please”).
I will be sharing my fave recipe for cranberry and pistachio stuffing for roast turkey tomorrow!!