| This recipe is liked by 0 person(s). |
Christmas Pudding
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Christmas Pudding | |
| 8 ounce(s) | raisins |
| 8 ounce(s) | currants |
| 8 ounce(s) | sultanas or golden raisins |
| 2 ounce(s) | grated carrots |
| 1 ounce(s) | mixed citrus peel |
| 8 ounce(s) | brandy, divided |
| 4 ounce(s) | bread crumbs |
| 7 1/2 ounce(s) | T55 flour, (see Tips) or fine white flower |
| 4 ounce(s) | muscovado sugar |
| 1 teaspoon(s) | grated nutmeg |
| 1 teaspoon(s) | ground ginger |
| 1 dash(es) | salt |
| 1 1/4 ounce(s) | diced almonds |
| 8 ounce(s) | vegetable shortening |
| 2 | eggs |
| 1/2 ounce(s) | sherry |
| Juice from 1/2 | lemon |
| Milk as needed to bind Brandy Anglaise | |
| 3 cup(s) | milk |
| 2 cup(s) | heavy cream |
| 1 | vanilla pod |
| 1 cup(s) | sugar |
| 15 | egg yolks |
| 2 ounce(s) | brandy |
| Crème Chantilly | |
| 1 | vanilla pod |
| 2 cup(s) | heavy cream |
| 2 tablespoon(s) | sugar |
Directions
1. Pudding: Hydrate raisins, currants, and sultanas by soaking in a hot tea bath overnight.
2. Strain off excess tea and add carrots, citrus peel, and 6 ounces brandy. Allow to soak overnight and strain.
3. Preheat oven to 225 degrees F. Mix together all dry ingredients and add to the fruits. Then add the vegetable shortening and mix.
4. In a separate bowl, mix together eggs, sherry, 2 ounces brandy, and lemon juice, then add the mixture to the fruits.
5. To the same bowl, add milk until the mixture is the right consistency: fairly stiff
6. Portion out pudding into disposable individual aluminum soufflé tins and cover each tin with aluminum foil. Place filled tins into a rectangular casserole dish. Once inside, carefully fill the casserole with 1" of water and cover the entire dish with aluminum foil. Place in a preheated oven and allow to steam for the 6-8 hours. Just remember to check the level of the water-bath and maintain the 1" water level until finished cooking.
7. Cool and store until needed.
8. Brandy Anglaise: Bring the milk, heavy cream, and vanilla to a boil.
9. Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back of a spoon. (If you have a thermometer, the temperature should register approximately 180 degrees F.)
10. Remove from heat and put through a strainer.
11. Add brandy to the Anglaise and serve warm
12. Crème Chantilly: Scrape the inside of the vanilla pod and combine the pulp, cream, and sugar in a mixing bowl and whip to medium peaks.
13. Spoon on top of the individual Christmas puddings and serve with the Brandy Anglaise on the side.
Tips & Techniques
T55 Flour is a French wheat flour.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe