My Man loves Christmas pudding. He likes mince pies too, and so in order to keep him happy, we have both. I’ve already done the mince pies, ( more to come, don’t worry), and he’ll be getting Christmas pudding at the Christmas party, so that’s great, but if you need a recipe, look no further….
100 g raisins
100 g of sultanas
100 g of dried cranberries
100 g of currants
100 g stoned dates, halved
100 g of candied peel, chopped
100 mL of Irish whiskey, plus extra for serving
100 g of ground almonds
2 cooking apples, unpeeled and grated
finely grated zest and juice of one lemon
six tablespoons of golden syrup
10 blanched almonds
200 g of butter, chilled and grated
180 g of soft dark brown sugar
4 large free range eggs, beaten
230 g of gluten-free flour 250 g of self raising flour, sifted
1/2 teaspoon of ground cinnamon
for the brandy cream
100 mL of double cream
1 to 2 tablespoons of icing sugar, sifted
2 tablespoons brandy (or another liqueur such as rum or Cointreau)
Put the dried fruit, dates, candied peel and whiskey in a pan and simmer for three minutes. Remove from the heat, cover and leave to soak for at least one hour.
Mix the ground almonds, apples and lemon zest and juice in a bowl.
Divide the golden syrup and almonds between 2 x 1 L pudding basins.
Mix the butter, sugar and eggs in a bowl until combined. Space mix in the flour and cinnamon, then stir in the soaked fruit and almonds and and apple mixture.
Spoon into the pudding basins.
Gently banged the bowls on the work surface to release any air bubbles., then cut two more rounds wider than the brim of the basin.
Fold a crease in to the paper and place over the basin and tire with a long piece of string under the lip of the bowl and over the top again. Tie at the other side to make a handle.
Place up turned saucers in two large pans, place the basins on top and pour hot water around to come to 3/4 of the way up the sides of the pudding.
Cover and steam for three hours, keeping the water topped up. Insert a skewer into the centre it’s really if it comes out clean. Remove from the hands and call. Remove the top paper loaded and cover with a new one.
Store in a cool place for up to 6 weeks. Reheat by steaming for one hour in the same way, then turn out, all over hot whiskey and ignite.
For the brandy cream, whip the cream until just stiff and fold in the sifted icing sugar and the brandy.
Serve warm with brandy cream drizzled over it ( unless it’s for the kids!!)
For more Christmas recipes….