Day 4 of the Christmas Countdown…..I am sure I am not alone in thinking I have plenty of time Christmas is a couple of months away and then like a bolt of lightning …I realise I am running out of time and I must get a wiggle on….those of you who are super organised have probably already made your puds, cakes and sweet mincemeat…here as I live in hotter climes it is not advisable as it ferments so I make mine at the beginning of December and there is so much lovely fruit ( and booze) that they taste just as good as those either kept over from last year or made earlier…
I always used to save a Christmas pudding and a jar or two of mincemeat from one year to the next a tradition passed down through the generations…
I am maudling…I know…Get on with it Carol……
But before I do I must tell you…My lady turkeys are sitting on their eggs….. in about 28 days time I will fingers crossed have little turkey babies running around…Maybe a Christmas baby or a New Year baby…..Excited or what…That’s me!
Christmas Pudding Recipes… One is gluten-free and the second one is my one passed down through the generations of my family..well tried and tested.
Here is the first recipe for a… Gluten FREE Christmas pudding… Enjoy!
- 100gm currants.
- 100gm sultanas.
- 100gm sour cherries.
- Grated zest and juice of 1 lemon
- Grated zest and juice of half an Orange.
- 1tsp of mixed spice and cinnamon.
- 1/2 tsp freshly grated nutmeg.
- 100ml of brandy..this is where my hand slipped…haha
- 180gm dark brown sugar
- 1 granny smith Apple( I can’t these) so used a new Zealand apple which is quite tart.
- 1 large carrot, grated.
- 250gm ground almonds.
- 50gm gluten-free cornflour.
- 1tsp gluten-free baking powder.
- 2 med-free range eggs.
- 50ml vegetable oil( I use coconut oil)
- plus extra for greasing.
- 2 tbsp black treacle.
This makes enough for a 2-pint pudding basin or two 1 pint puddings.
In a large bowl put dried fruit, zest, and juice, spice, and the brandy stir to combine, cover and leave for 24hrs.
Then mix in sugar, apple, and carrot, add beaten eggs then stir in oil and treacle.
Lastly, stir in dry ingredients with a pinch of salt.
Put mixture into a greased pudding basin it should be two-thirds full. Cover the top with a round of greaseproof paper the cover with pleated tin foil and secure with string.
You can now either set the pudding in a saucepan on an upturned plate and fill the pan with boiling water about halfway up the side of the basin. Put the lid on and steam for 4 hours remembering to top up water as necessary.
I always use a steamer and in this case, it was my wicker rice steamer which the bowl sits nicely over the pot of water.
If you have made a lot of puddings over the years like me I think you find your own preferred method of steaming your puds.
Once steamed, cool and rewrap pudding and store in a cool, dry place. It is the fridge for me as too humid…I do miss my cool pantry…
To serve simmer or steam the pudding for 1-2 hrs, then invert onto a plate and flame the pud or serve with sauce, brandy butter or cream…
It’s cream all the way for me …and lots of it!
My second recipe is slightly different but adaptable to make gluten-free and the one I make year after year….I could do it blindfold now…lol
- 300gm fresh white breadcrumbs ( I use brown)
- 100gm self-raising flour
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- ½ whole nutmeg, very finely grated
- 350gm raisins
- 100g mixed peel
- 50gm flaked almonds
- 250gm suet
- 225gm Demerara sugar
- 225gm sultanas
- 225gm currants
- 2 carrots, peeled and very finely grated
- 2 cooking apples, peeled and very finely grated
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 small wine glass of brandy shhhhh and a tad more..haha
- 2 tbsp black treacle
- 4 eggs, lightly beaten
Put the breadcrumbs in the biggest mixing bowl you can find. Sieve the flour into the bowl with the mixed spice, cinnamon, and nutmeg. Then add the remaining dry ingredients, up to and including the grated apples. Combine all the wet ingredients in a jug. Pour the mixture over the dry ingredients and mix together, with a big wooden spoon. Take it in turns to give it a stir, closing your eyes and making a wish.
Cover the bowl with a clean, damp cloth and leave overnight.
Butter 2 x 1.2-litre pudding basins and spoon the mix into them. Place a disc of baking paper on top of the puddings, then seal with a big sheet of baking paper with a central pleat, to allow expansion. Cover with a cotton or muslin cloth and tie with string or foil. Steam for 6 hours in steamers, or in pans with simmering water that reaches two-thirds up the sides of the basins – be sure to keep the water topped up. Remove and allow to cool.
When cool, re-cover the basins and store in a cool, dry place. On Christmas day, or the day you’re going to eat the puddings, steam for another 1-2 hours. Turn the pudding onto a plate, then pour 75ml of brandy into a ladle and carefully warm over a low heat for 1 minute or so. Light the match and viola a flaming pud 🙂
N.B. As I live in sunny climes then I store mine in the fridge as they ferment very quickly here and that’s not quite what we want.
I am also aware that some don’t like the richness of Christmas pudding…my hubby is one such person ( he eats mice pies) though..Work that one out! Or you may live alone so I would halve the recipe and steam in little pudding moulds for 1 hour and there you have 4 lovely little individual puddings. Enjoy!
Happy Cooking and don’t forget to make wish 🙂
Tomorrow is day 5 of my Christmas Recipe countdown and I will give some lovely alternatives to a rich pudding…