We have a baby on the way and nesting
instincts arrive with little warning, my family being directed around like
soldiers while I scour ebay for suitable changing tables/bags/baskets and
cleanse the house with a frantic disposition.
Poor planning (or divine intervention) means due date is dangerously
near Christmas and as such, the festive flourish needs to happen sooner rather
than later.
High on the list was making the Christmas
pudding. I know, I know, supermarkets make lovely versions that can be microwaved
in four minutes and can sit in the cupboard until next year if not wanted… but
a homemade version is something we’ve always done. Like never buying white
sauce or low fat yoghurt. Just one of those things.
So here we are, my luxuriously laden version
that I’m convinced is the best I’ve ever eaten. Steam tomorrow and it will be ready
to be reheated for the giant lunch and served with brandy cream (shop bought,
if you are interested).
THE
ULTIMATE CHRISTMAS PUDDING
SERVES 8-10
PREP TIME – 25 MINUTES
COOK TIME – 7 HOURS
INGREDIENTS
A little softened butter, for greasing
225g caster sugar
200g suet
300g currants
300g raisins
300g citrus peel
100g glace cherries
75g pistachios, roughly chopped
110g plain flour
110g fresh white breadcrumbs
1 tsp. cinnamon
1 tsp. mixed spice
Zest from 1 lemon
5 eggs, lightly beaten
50ml whiskey
100ml Cointreau
FOR THE TOPPING
3 tbsp. apricot jam, melted
Zest of 1 clementine
A handful of toasted almonds, pecan nuts and glace cherries
INSTRUCTIONS
1.
Lightly grease a 1.2 litre pudding basin with softened butter and cut a small
circle of parchment to place in the base of the pudding bowl.
2.
Combine the sugar, suet, currants, raisins, citrus peel, cherries, pistachio,
plain flour, breadcrumbs, spices and lemon zest in a very large mixing bowl.
3.
Add the eggs, whiskey and Cointreau and stir all the ingredients together until
well distributed and spoon the wet mixture into the pudding basin, pressing the
mixture down with the back of a spatula. Place a round of baking parchment over
the top of the mixture and then wrap with a layer of foil so that the basin is
watertight. Secure with string.
4.
Either put the basin in the pan of boiling water, to come halfway up the sides or
in the top of a lidded steamer and steam for 6 hours, checking every so often that
the water is topped up.
5.
Cool your pudding and store, re - wrapped in foil for 6 weeks, until the big Christmas
day.
6.
Once ready to re-heat, steam the wrapped pudding – still in it’s basin - for a
further 3 hours. To serve, remove from the basin and brush with warmed apricot
jam. Decorate with cherries, nuts and clementine and serve, with a side of ice
cream.
