Topic: Recipes and Food
Does your family find conventional Christmas pudding too rich? Well, mine did. So, years ago, I tried this recipe. The first time, I actually cooked it on Christmas morning but you can easily do it a couple of days in advance and steam it again when required. The second steaming does make it a little bit darker and ever so slightly richer - probably better. Well, the pudding was such a success that I had to make another one a couple of days later - and every year since - and everyone I have served it to absolutely adores it! I used to make the breadcrumbs the old fashioned way with a grater until my children clubbed together one Christmas and gave me a Braun Multipractic Plus electronic mixer!
New England Plum Pudding
4 ounces butter (or margarine, if you prefer)
8 ounces sugar (I always use dark brown soft sugar)
1 egg, unbeaten (medium to large)
4 ounces sifted flour (plain plus tiny pinch of salt)
1 teaspoon bicarbonate of soda
? teaspoon ground cloves
1? teaspoons cinnamon
1 teaspoon nutmeg
4 ounces sifted breadcrumbs (fresh - not dried and brown bread makes a darker pudding)
4 ounces broken walnuts
7? ounces raisins
6 fluid ounces hot water
Cream butter; add sugar gradually, creaming continually. Beat in egg. Sift dry ingredients over breadcrumbs, walnuts and raisins; mix well. (N.B. if you are using an electric mixer, add the nuts at the last moment and whizz briefly and just fold in the raisins). Add to first mixture alternatively with hot water. Turn (or pour, the mixture will be quite runny) into a greased 3? pint pudding basin and cover tightly.
My recipe says to put on rack in a very slow oven (250?F 120?C Mark ? and oven steam for 2? to 3 hours) but, I have always used a conventional steamer on the top of the oven.
Serve with anything you like. Cream, brandy butter, brandy sauce, custard or ice cream.