I love love
Christmas and thought I would dedicate a whole section to this subject
How to make Heston's Christmas pudding
Last year I made my very own Heston’s Christmas pudding
I was so please with it, slightly time consuming but
well worth it.
It will take 2 days of preparation
1 litre of water
1 kg white sugar
½ cinnamon stick
1 tbsp marmalade
Please go careful when do this part, Very dangerous,the sugar
gets really hot.
Pierce
it several times with a skewer then boil it in the water for 30 minutes to
soften. Remove from the water, add the sugar, cinnamon and marmalade and bring
to the boil. Add back the orange and cook over a medium heat for about 45 minutes.
Cover with a lid for part of the time so the orange cooks evenly. Remove it
from the syrup. Dry it overnight on a rack then give it a second 30 minute
boiling the following day. Remove and allow it to dry again; the orange is now
ready to use.
For
the pudding:
1 grated carrot
1 grated Bramley apple
100ml ale
3 eggs
1 tbsp black treacle
115g dark brown sugar
115g plain flour (sifted)
1 ½ tsp mixed spice
115 g ground almonds
115g suet
To
make the pudding, put the fruit, carrot and apple in a large mixing bowl and
leave to steep for 20 minutes. Add the eggs, black treacle , Ale and sugar and
mix well. Add the flour,spice, ground almonds and suet and mix well again. Make
sure there are no clods of dry flour. 4 cm depth of
simmering water. Cover and steam for 7 hours. You can then store the pudding
for several weeks.
Christmas day -steam again for 3 hours
for the Christmas meal. Serve with Brandy butter.
Forget shop brought from Waitrose
I love love
Christmas and thought I would dedicate a whole section to this subject
How to make Heston's Christmas pudding
Last year I made my very own Heston’s Christmas pudding
I was so please with it, slightly time consuming but
well worth it.
It will take 2 days of preparation
For
the candied orange:
1
orange
1 litre of water
1 kg white sugar
½ cinnamon stick
1 tbsp marmalade
1 litre of water
1 kg white sugar
½ cinnamon stick
1 tbsp marmalade
Please go careful when do this part, Very dangerous,the sugar
gets really hot.
Pierce
it several times with a skewer then boil it in the water for 30 minutes to
soften. Remove from the water, add the sugar, cinnamon and marmalade and bring
to the boil. Add back the orange and cook over a medium heat for about 45 minutes.
Cover with a lid for part of the time so the orange cooks evenly. Remove it
from the syrup. Dry it overnight on a rack then give it a second 30 minute
boiling the following day. Remove and allow it to dry again; the orange is now
ready to use.
For
the pudding:
550
mixed dried fruit (raisins, sultanas, currants and mixed peel)
1 grated carrot
1 grated Bramley apple
100ml ale
3 eggs
1 tbsp black treacle
115g dark brown sugar
115g plain flour (sifted)
1 ½ tsp mixed spice
115 g ground almonds
115g suet
1 grated carrot
1 grated Bramley apple
100ml ale
3 eggs
1 tbsp black treacle
115g dark brown sugar
115g plain flour (sifted)
1 ½ tsp mixed spice
115 g ground almonds
115g suet
To
make the pudding, put the fruit, carrot and apple in a large mixing bowl and
leave to steep for 20 minutes. Add the eggs, black treacle , Ale and sugar and
mix well. Add the flour,spice, ground almonds and suet and mix well again. Make
sure there are no clods of dry flour.
Butter
the pudding basin, and half fill with pudding mixture. Place the candied orange
in the centre of the bowl and add the remaining pudding mixture so it is buried
inside. Cover with a disc of baking paper, then take a large sheet of each baking
paper and foil. Fold in half then make a pleat. Place the sheet over the bowl
and secure with string.
Place
in a pan to steam with 4 cm depth of
simmering water. Cover and steam for 7 hours. You can then store the pudding
for several weeks.
Christmas day -steam again for 3 hours
for the Christmas meal. Serve with Brandy butter.
 |
| Forget shop brought from Waitrose |
No comments:
Post a Comment