Almost all of my lasting memories remind me of Christmas as my family tradition is to celebrate this special event together. Since I was a child, I had dreamt a lot of having two or more Christmas days per year. After passing a Christmas Eve, I counted day by day until the next one came. I could not wait for the arrival of this favorite holiday when I would meet all members of my family around our Christmas tree.
Christmas is almost here, and I am already imagining the scene in our living room on that day. I can see Christmas decorations and music wafting in the air while my family chitchats. The muttering voice serves well as the background for Christmas music. Similar to last year, my little boys are running out of the kitchen and laughing boisterously. And a huge plate of Christmas cakes and cookies is in their hands.
As each family has their unique way of spending such special moments with their loved ones, we enjoy our cherished memory by cooking a new beautiful Christmas recipe. Last year, my grandmother turned 82 on Christmas, and we planned to prepare a Christmas pudding for her. It was an excellent opportunity for us to establish our family tradition and more than that, all of us were so happy seeing the beautiful smile on my granny’s face. Even though it was the very first time we made this lovely pudding, it tasted incredibly delicious.
Ingredients for Christmas pudding
- 100g fresh and soft white breadcrumb
- 50 g almond (blanched type is preferable)
- 200 g candied peel or citron in large pieces
- 2 large cooking apple (Bramley apple is recommended)
- 130g plain flour
- 3/4 nutmeg
- 3 large egg
- 1 kg raisin
- 2 tablespoon cognac or brandy
- 250 g butter (You should choose the butter in packets taken from the freezer)
- 100 g light sugar
For the ginger and brandy butter
- 175 g butter (pick up the unsalted type)
- 4 tablespoons cognac or brandy
- A half of an orange
- 2 pieces of finely chopped stem ginger
- 5 tablespoons icing sugar
Step 1: Chop the ingredients and mix
After preparing all of the ingredients, chop the blanched almonds coarsely. Then, peel and core the apples. Use the food processor to chop the apples. Next, chop candied peel by hand. Grate ¾ of a nutmeg. Mix all of them evenly for the Christmas pudding in a big bowl.
Step 2: Put the butter in
Put butter in the wrapper and grate ¼ butter into a bowl. Next, stir the above mixture and butter together for about 3 minutes until the mixture subsides slightly. When it is ready, you can ask other members of your family to join and get them to make their wishes.
Step 3: Pack in the mixture
You can now divide the remaining butter into two parts and put each into two pint bowls. In each bowl’s bottom, place the greaseproof paper. Pack in that pudding mixture and cover with two layers of baking parchment or greaseproof paper. Remember to pleat it for further expansion. Next, tie it with string. You should keep those papers attached to the rubber band when tying. Trim off the excess paper.
Step 4: Stand on a sheet of foil
Now stand a bowl on one large foil sheet and bring its edges over its top. Next, put another foil sheet over its top before bringing the bowl down underneath. And you will have a two-layer package to make your puddings watertight. Then, tie with string, make one handle to lift it quickly out of and in the pan.
Step 5: Oven-steam or boil the pudding
Oven-steam or boil the pudding for about 8 hours. After that, top up it with water if needed. Remove the pudding from pans and let it cool down overnight. When the pudding is cold enough, discard the wrappings. Now, re-wrap it in the spanking new baking parchment or greaseproof paper, string and foil. Store it in a dry, cool place until your Christmas party.
Step 6: Prepare the ginger and brandy butter
To make this particular type of butter, you should cream the original butter with sugar and orange zest. Gradually beat the cream in the cognac or brandy. Chop ginger and put in one small bowl. Then, fork its top attractively before placing in the refrigerator to set. You can keep the butter cool for up to 1 week, or freeze it for maximum 6 weeks.
When you want to serve the Christmas pudding, bring out, oven-steam or boil the butter for at least 1 hour. Now, unwrap it then turn out. You can warm 3 tablespoons brandy or cognac in the small pan for the purpose of flaming. After that, pour the ginger and brandy butter over your pudding.
Finally, you finish all the necessary steps of a splendid recipe for Christmas pudding. Let’s set light and enjoy it!
This is a Guest Post by Katherine.
I’m Katherine – Curious, passionate, a little dippy perfectionists are some adjectives that could define my passion.
I decided to get into a culinary blog to meet, share ideas, and my good plans for not only making food but also for travelling. All of my dished are cooked with 100% passion and love for food and cooking with famous recipes and also my own creative ones.
You can fine me on my site Minimalistmeal.com.
Picture courtesy: Katherine.