25 December 2009

Christmas Pudding.

Christmas Pudding. Here I start with two cups of raisins soaked in brandy, some shredded carrots and breadcrumbs (from a cranberry-sunflower loaf, to be exact). I followed that recipe but added four ground cloves and used candied lemon, orange and quince. Greased the pan bith butter but used suet as the fat for the pudding.

Here it is, a full recipe's worth in a 1.2L pudding tin.

Cover with wax paper, steam in a covered pot, partially filled with water, for 4½ hours at 450ºF.

Age for a few days, weeks, months. (This aged 2 weeks). Cover, re-steam for an hour.

Serve with hard sauce (butter, sugar, brandy).

Chilled hard sauce.

Finish with flaming brandy. This is my new favorite dessert. Moist, rich with flavor, and served with hard sauce, it is perfect.

1 comment:

  1. I've been so busy for the past year I haven't had time to visit, or even post on my blog. You gotta be the best home cook I've ever heard of.
    I just jot a few new (very old) copper pots and a pan. They needed retinning but they're in good shape now. I found that the best place to look for them is in antique shops rather than cooking stores because they're about 90% less in price.
    Your recipes on quince are amazing, too. I was just telling the wife yesterday that quince is my favorite fruit; it's nearly impossible to find around here, though.
    The Moroccan lemon (salt cured) are just fabulous pureed in unsalted butter to melt over a veal chop. Try salt curing limes sometime.They go well with stir-fried leeks for any kind if steak fish.