Sunday, November 8, 2015

Re-posting Puddings and Chutney

Between crazy work, finishing off Christmas cake baking, and all the chopping for making mincemeat I've not spent much time reading this week and none at all today so this is a lazy post but it's just possible someone will find it useful.

Cranberries are on sale again and there's time to make chutney that will be ready for Christmas, and if anyone is half thinking about making Christmas puddings the simple old fashioned one from Dan Lepard's 'Short and Sweet' is brilliant and worth the steaming time.

The Christmas chutney came from Diana Henry's brilliant 'Salt, Sugar, Smoke' - everyone who has tried it has been enthusiastic, two of them have requested the recipe. I can't recommend this book highly enough, it's one I keep going back to - it's not just that everything in it works brilliantly, but everything I've made from it has since been made again and again. The Christmas chutney is filled with fresh and dried cranberries, dried cherries, dates, prunes, raisins, sultanas, cinnamon, mixed spice and other good things. It proved excellent with cheese, pork pies, cold meat and the like. I'd been waiting since late October to try it, it most certainly didn't disappoint.

The thing that had put me off making chutney for so long is the same thing that put me off making Christmas puddings in the past - they take such a long time to cook. With the puddings this feels like even more of a commitment than the chutney because they require hours more boiling again before eating. 

Turns out it's worth it. They're much lighter and juicer than anything I've had that's been through a microwave and now that I've adjusted to the idea of cooking it properly it turns out that sticking something into a pan to simmer isn't really so much effort.

 The winning pudding was the 'Simple Christmas Pudding' based on a 1930's recipe. It may not be the ultimate in puddings but we were all more than impressed with it. It serves 6 -8 and contains 400g of mixed dried fruit including prunes, 75g suet, 200g muscovado sugar, 100g black treacle, 125g breadcrumbs, 50g plain flour, half a teaspoon of baking powder, 2 teaspoons of mixed spice, 1 teaspoon ground nutmeg, 2 beaten eggs, 50g grated carrot, 100g blanched almonds, zest and juice of a lemon and an orange (unwaxed), and 125mls of stout.

Mix everything together, butter an 18cm diameter pudding basin and place a disc of non stick baking paper in the bottom of it.* Fill the basin and then take large squares of baking paper and foil, place then together, fold a pleat in the middle and with the paper pudding side tie them securely round the lip of the basin with some string, trim the foil so it doesn't come to far down the basin. Either make a handle of string or wrap the whole lot in a square of muslin so you can lift the whole lot in and out of the pan. Find a large enough pan to hold the basin which needs to be placed on a trivet or old upturned saucer, pour water half way up the sides (don't let it touch the foil, it leaves nasty marks on your pan) and summer for 3 hours. Diverging from Lepard's instructions I uncovered the pudding after cooking and cooling so that it could be fed weekly with a liberal amount of drambuie before covering it with paper and foil again for it's final 3 hours boiling on the day of use.

*18cm diameter makes a big pudding. This year there won't be so many of us so I used smaller bowls to make a medium pudding and a tiny pudding. This seems practical and was easier than scaling down quantities. 

No comments:

Post a Comment