Monday, 3 December 2012

Advent Challenge, Day 3: Christmas Pudding Feast

December 3rd
The food and drink is the real reason I love Christmas and Winter. The tastes, the smells. Its all there and its all things that are scarcley used in such abundance at any other time of the year. Clearly one of the most iconic festive dishes is the Christmas pudding. And that is going to be todays recipe. Except this one is a feast in itself, capable of feeding 10-12 people. Obviously though you dont have to do that, you could just divide the mixture into smaller quantities, you know, like what normal people do. Anyway, the great thing about making it at the beginning of the month is that it will last up to two months in storage and will only improve the taste with age, such is the case with many festive foods. The one downside, if you can call it a downside, is that it takes  around 5 hours to make as you need to slow cook it in a Bain-marie

Christmas Pudding Feast Recipe
Note: You are going to need a VERY large mixing bowl, theres a lot of ingredients. 

500g of Currents
500g of Raisins
500g of Golden Raisins
500g of Breadcrumbs
500g of Brown Sugar
250g of Suet
125g of Mixed Peel
125g of Glazed Cherries, chopped
125g of Almonds, chopped
1 Carrot, grated
1 Apple, grated
1 tblsp of Flour
1 tblsp of Mixed Spice
Rind of 1 Lemon, grated
Rind of 1 Orange, Grated
6 Eggs
300mls of Guinness
pinch of salt
Some butter for greasing the bowl.

1. Place all of the dry ingredients in a large bowl and mix until the mixture is combined well.
2. Add the Eggs and Guinness and mix well.
3. grease a glass bowl with the butter. Take a handful of the mixture and place firmly in the glass bowl. Repeat with the rest of the mixture.Make sure the mixture is pressed down then cover the bowl with a piece of parchment paper and then with tin foil. Make sure that the cover is air tight.
4. Place the glass bowl in a saucepan and fill the saucepan 3/4 with water. place on a medium heat and simmer. This is what is called a Bain-marie. Continue to cook like this for 4 hours but remember to top the water up approximately every hour.
5. After the 4 hours of cooking, lift the bowl out of the pan and remove the cover. Place a large plate over the bowl and carefully flip it over. Lift the bowl gently and the Pudding should remain on the plate.

And there you have it, your giant Christmas Pudding Feast. Before serving pour over a considerable amount of brandy, turn off the lights and light the Pudding with a match, giving a beautiful light show and leaving some  amazing flavors. Serve with Ice Cream and Brandy Butter.

So I hope you enjoyed this recipe. Remember to check back tomorrow for day 4 of my Advent Challenge, but until then bros, carry on cooking.

No comments:

Post a Comment