Vegetarian Christmas Pudding Recipe

In my household we historically make our Christmas Puddings and Christmas Cake on Mix-up Sunday (some name it Stir-up Sunday) which is the final Sunday in November. It is an awesome family occasion when everybody will get to stir the pudding mixture and make a wish and an awesome chance to get kids concerned in some festive cookery. This recipe will make [two] good-sized puddings that serve 6 – eight individuals, we are inclined to have one at Christmas and keep the second one to rejoice with on Easter Sunday.

Substances Fruit: 340g sultanas 340g raisins 225g currants 110g candied peel, chopped Different Components: 225g golden caster sugar 225g vegetarian suet 110g plain flour 110g white breadcrumbs 55g flaked almonds (optional – if you leave these out just add a little bit extra fruit) 1 lemon, zest only 5 medium sized free range eggs, beaten 1 level tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp freshly grated nutmeg pinch of salt 150ml brandy or rum

Instructions

The evening before:

1.

Carefully put together the fruit. It’s possible you’ll be surprised at how dirty fruit might be, with pieces of twig and dust. Having measured the fruit in one bowl I switch it one handful at a time into another bowl, fastidiously watching out for something I wouldn’t wish to eat!

2.

I like to make the pudding wealthy and darkish by soaking the sultanas and raisins in strong chilly tea overnight. This actually plumps up the fruit and gives the pudding an incredible richness. Simply cowl the fruit with cold tea and then put a tea towel over the bowl and leave it for 12 to 24 hours in a cool dry place.

On Mix-up Sunday

1.

If you soaked the fruit in tea overnight now’s the time to empty it. You do not need any excess tea making its method into the mixture. I recommend you tip the fruit right into a colander and go away it to drain for 30 minutes whilst you weigh out the other ingredients.

2.

Grease 2Ч1.2 litre (2 pint) pudding basins with a bit butter.

3.

Mix together all the dry ingredients.

4.

Stir within the eggs and brandy and mix well. The mixture ought to now be rich and sticky; if it seems moist and runny this may be as a result of there may be extra liquid from the tea (or the brandy) than was needed. Simply combine in a little more plain flour till the mixture is wealthy and sticky.

5.

Spoon the combination into basins. Put a circle of greaseproof paper and foil excessive of each basin and tie securely with string. Make a string deal with from one side of the basin to the other so it is simpler to select the basin out of the pan after cooking.

6.

Put the basin in a big pan on an inverted saucer (don’t use a great saucer as a result of the lengthy cooking course of is likely to injury the glaze) on the base. Pour in boiling water to come back a 3rd of the best way up the edges of the pudding bowls. Cowl and steam for 6 to 7 hours.

7.

Allow the puddings to chill down. The cooking course of can have killed any bacteria that might affect the pudding throughout storage. Some people say it’s best to change the greaseproof paper and foil but I believe this risk adding bacteria to a sterile atmosphere and would possibly spoil your pudding during storage.

8.

At this stage I’ve normally had enough for someday, so I depart the puddings to cool on the worktop overnight.

9.

The next morning store the puddings in a cool cupboard until Christmas Day. Do be certain it’s a cool cabinet or pantry; keep away from cabinets close to a cooker, over a kettle, toaster or radiator the place heat or steam may affect the contents.

On Christmas Day

1.

You must repeat the above cooking process for a minimum of [two] hours. Personally I think it’s very onerous to overcook a Christmas pudding. The flavour develops with cooking. I find that putting the pudding on to steam concurrently I start cooking the Turkey works nicely and is another job out of the way.

2.

When you might be about to start out serving the principle course take the pudding off the heat and let it cool for 20 to half-hour before serving.

3.

Traditionally Christmas Pudding is served with Brady Butter or Custard. I normally supply guests a choice between Custard or an excellent quality vanilla ice cream which I think gives a pleasant cool, gentle distinction to the richness of the pudding.

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