Christmas Recipes – Dessert

Christmas Pudding

Christmas Pudding (PDF) from Doves Farm (www.dovesfarm.co.uk) Click here for more info

Makes 1 Pudding

This can be made and cooked ahead of time and reheated on the day.

Ingredients

100g FREEE White Bread Flour

100g sugar

2 tsp mixed spices

50g prunes

50g apricots

125g raisins                                                               

125g sultanas

175g currants

50g mixed peel

1 orange, rind and juice

1 lemon, rind and juice

50g oil

TO FLAME CHRISTMAS PUDDING

3 tbsp brandy or rum

Method:

To make the Pudding

• Measure the flour, sugar and mixed spice into a bowl and stir to combine.
• Chop the prunes and apricots into a large mixing bowl, add the raisins, sultanas, currants, and peel.
• Grate the orange and lemon peel into the bowl then add the juice of both.
• Stir in the oil.
• Stir the prepared flour into the bowl and mix well.
• Cover and leave the mixture to stand for at least 2 hours or overnight.
• Cut two circles of greaseproof or parchment paper to fit just inside the top of a 1lt/2pt pudding basin.
• Rub some oil around the sides of the pudding basin.
• Stir the mixture, tip it into the pudding basin, pushing it down and smoothing the top.

Cover the top of the pudding with the prepared parchment or greaseproof paper circles

Cooking the Pudding:

In a Saucepan

1. Cover the pudding basin with tin foil, tucking it in well around the outer rim.
2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
3. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
4. Once cooked, allow the pudding to cool without removing the tin foil and parchment.
5. Store the pudding until required in a cool dark place for up to 2-3 months and re-heat to serve.

In the Microwave

1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
2. Cook on medium-high (600w) for 3 minutes, leave to stand for 1 minut and cook for a further 3 minutes.
3. Allow the pudding to cool completely.
4. Remove the cling film and cover the basin tightly with tin foil.
5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

Reheating (Saucepan) 

• Remove the tin foil, check the pudding is in good condition and replace the parchment layer.
• Cover the basin with tin foil, tucking in well at the outer rim.
• Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
• Put the lid on the saucepan and simmer gently for 60 minutes.
• Remove the pudding from the saucepan.
• Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Reheating (Microwave)            

• Remove the tin foil and replace the parchment layer.
• Loosely cover the pudding with cling film.
• Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
• Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Flaming the Christmas Pudding (optional)

• Turn out the re-heated Christmas pudding on a warm, heatproof plate.
• Measure the brandy or rum into a small saucepan and warm it over gentle heat without letting it boil.
• Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
• Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding.