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Chef Simon Johns shares his Christmas Pudding recipe.
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Recipe courtesy Simon Johns, the English Pudding Company. Ingredients: 4 oz. shredded suet
2 oz. self-rising flour
4 oz. white breadcrumbs
1 tsp. ground mixed spice
1/4 tsp. freshly grated nutmeg
Pinch ground cinnamon
8 oz. soft dark brown sugar
4 oz. sultanas
4 oz. raisins
10 oz. currants
1 oz. chopped candied peel
1 oz. chopped almonds
1 small cooking apple, finely chopped
Grated zest of half a large orange
Grated zest of half a large lemon
2 large eggs
2-1/2 oz. barley wine
2-1/2 oz. stout
3 Tbs. dark rum
One 2-pint pudding basin, lightly greased Preparation: Combine shredded suet, self-rising flour, white breadcrumbs, ground mixed spice, freshly grated nutmeg, ground cinnamon and dark brown sugar in a large bowl and mix thoroughly (this can be mixed with your hands). Gradually mix in sultanas, raisins, currants, candied peel and chopped almonds. Add finely chopped apple, grated orange zest and lemon zest. In a small bowl, combine dark rum, barley wine and stout. Add 2 large eggs and beat together. Pour the liquid ingredients over the dry ingredients and mix thoroughly. The mixture should be fairly sloppy and should fall from a spoon. If you think it needs more liquid, add more rum or barley wine. Store the mixture, covered, in the refrigerator overnight. Pack the mixture into the greased pudding basin; cover with a double sheet of greaseproof paper and a sheet of foil. Tie securely with a string. Place the pudding basin in a steamer over a saucepan of simmering water and steam for 8 hours. Allow to cool, remove the steaming papers, replace with new ones and re-tie. The pudding is now finished and only needs reheating on Christmas day. Reheat pudding in a steamer again for 2 hours. It should be served with brandy or rum sauce. Chef's Notes: - The mixing of the pudding should ideally be done the day before cooking and the batter left overnight to marinate.
- Suet is available at specialty British shops (a common brand is Atora). Ask your local butcher for additional sources.
- Chef Tracy says that if suet isn't a regular item on your grocery list, you can substitute butter, and the Christmas Pudding will turn out just fine.
Did you know? Rudolph the Red-Nosed Reindeer was written by Robert L. May, an advertising employee for a major department store. It was published in 1939 as a giveaway for the holiday season -- and almost two and a half million copies were handed out that year alone. Website resources for Christmas Pudding: Plum Pudding from Food TV.com Steamed Cranberry Pudding from Food TV.com Steamed Chocolate Pudding Cake from Food TV.com We at DIY believe all of the recipes from DIY Holiday Entertaining are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Model: 0767903587
Author: Francois Payard
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To order this title from Amazon, click here.
Surrey Books/Publishers Group West
Berkeley, CA 94710
GUESTS :
Simon Johns
6029 1/2 Venice Blvd.
Los Angeles, CA 90034
Phone: 323-549-9145
Website: www.stickytoffeepudding.com
Chef
The English Pudding Company
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