CHRISTMAS PUDDING TEMPERATURE RECIPES

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EASY CHRISTMAS PUDDING RECIPE - BBC GOOD FOOD



Easy Christmas pudding recipe - BBC Good Food image

A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales

Provided by Good Food team

Categories     Dessert, Dinner

Total Time 3 hours

Prep Time 3 hours

Yield 10

Number Of Ingredients 16

1 cup raisins
1 cup sultanas
1 cup self-raising flour
1 cup finely grated butter (about 115g/4oz)
1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
1 cup light muscovado sugar
1 cup mixed nuts, chopped plus extra to decorate
1 tsp ground cinnamon
1 tsp ground mixed spice
1 cup milk
1 large egg
butter, for greasing
85g butter
100g light muscovado sugar
200ml double cream
1 tsp vanilla extract

Steps:

  • For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
  • Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  • For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Nutrition Facts : Calories 685 calories, FatContent 35 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 92 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.04 milligram of sodium

ITALIAN CHRISTMAS PUDDING CAKE RECIPE - BBC FOOD



Italian Christmas pudding cake recipe - BBC Food image

There seem to be many steps here. This conceals the fact that this Christmas dessert is ludicrously, dazzlingly easy to make. It doesn’t require cooking or technical brilliance: it is merely an assembly job. Not that you need to be advertising this fact to appreciative eaters.

Provided by Nigella Lawson

Prep Time 12 hours

Cook Time 0 minutes0S

Yield Serves 12-14

Number Of Ingredients 11

625g/1lb 6oz panettone (or pandoro)
6 tbsp Tuaca liqueur (or rum, brandy or Marsala)
2 free-range eggs, at room temperature
75g/2½oz caster sugar
500g/1lb 2oz mascarpone, at room temperature
250ml/9fl oz double cream, at room temperature
125ml/4½fl oz Marsala
75g/2¾oz marrons glacés, chopped (optional)
125g/4½oz mini chocolate chips or finely chopped chocolate
100g/3½oz pistachios, chopped
2 tbsp pomegranate seeds

Steps:

  • Using a serrated knife, cut the panettone roughly into 1cm slices, then use about a third of these to line the bottom of a 23cm/9in springform cake tin. Tear off pieces to fit so that there are no gaps: panettone is fabulously soft and mouldable, so this isn’t a hard job. Drizzle two tablespoons of the Tuaca (or other liqueur) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.
  • Now get on with the luscious filling. Whisk – using a freestanding electric mixer for ease- the eggs and sugar until very frothy and increased in volume and lightness.
  • More slowly, whisk in the mascarpone and double cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove 250ml (a good cupful) to a bowl or other container, cover and put in the fridge: this is for the top layer, which is not added until you serve the cake.
  • Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by 100g of the chocolate chips and 75g of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.
  • Use another third of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another two tablespoons of liqueur.
  • Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of the panettone, covering the cream as before, and drizzle over it the last two tablespoons of liqueur. Cover tightly with cling film, pressing down on the top a little, and put in the fridge overnight or for up to two days.
  • When you are ready to serve, take the cake out of the fridge, unmould and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base as the panettone slices at the bottom are too delectably damp.
  • Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate jewels. These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.

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