CLASSIC CHRISTMAS PUDDING RECIPE | BBC GOOD FOOD
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
Provided by Orlando Murrin
Categories Dessert, Dinner
Total Time 8 hours
Prep Time 20 minutes
Cook Time 8 hours
Yield Makes two 1.2 litre puds (each serves 8)
Number Of Ingredients 16
Steps:
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
Nutrition Facts : Calories 550 calories, FatContent 25 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.92 milligram of sodium
CHRISTMAS PUDDING CHEESECAKE RECIPE - BBC GOOD FOOD
Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling
Provided by Tom Kerridge
Categories Dessert
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.
- Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.
- Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
- The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.
Nutrition Facts : Calories 634 calories, FatContent 44 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.2 milligram of sodium
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CLASSIC CHRISTMAS PUDDING RECIPE | BBC GOOD FOOD
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