My last post touched on the dessert side of English Christmas dinner and with Christmas far behind us I want to mention that the Brits will eat their “crimble pud’ all year round !
The enormous amount of rich foods presented to your loved ones on the 25th of December really doesn’t allow for true savoring of the traditional Christmas Pudding , or plum pudding or figgy pudding , or …or….or……. call it what you want to , despite that it’s still a booze bomb that is strictly for the grown-ups ( if you make it my way , at least!) and everyone still manages a piece.
The pudding is traditionally made at least a month before christmas , as this allows it to mature and get all squishy and gorgeous. Also it allows plenty of time to pour alcohol into this confection , rather like putting petrol into your car but, unlike that, with the xmas pudding there really is never “too much” ; every few days you can unwrap the baby and nurse it with ‘medicine’ .
I always used sherry and brandy in the mix and cognac as a soaking agent after the pudding was made, but since my years in the Caribbean I have come to love dark rum in this bundle of fruity spicy joy.
So……. ::gulp:: ……. I’ll be completely up front and honest with you at this stage; I have no recipe for this …… I’M SORRY, DON’T JUDGE ME! I am one of those nightmarish people that rarely follows a recipe. I have a notion of cooking , as you know, and I have it all in my head. so I have included the above picture showing you the basic ingredients of Chrissy Pudding.
Oh, and to add insult to injury ? I made it on Christmas Eve and it tasted like it had been maturing for a decade. I had been busy with other stuff , ok?!
The way I did it was to take a good handful of pitted prunes, cut them with scissors into a bowl, threw on top a handful of raisins, a huge handful of sultanas and then doused the lot with Rum. I left that covered at room temperature overnight to get acquainted.
Next day I took about a third of a large loaf of bread ; any bread will do but trying to be healthy and using whole grain/bran/wheat bread really doesn’t cut it … we need WHITE , BLEACHED, and SQUIDGY for the ultimate “at home” Texture. Trust me , you’ll thank me . Whatever…. back to the bread… zoom it in a processor to crumb it , or grate it yourself or chop it but make sure it’s crumbs. Throw it in a bowl with a coffee cup of flour, a coffee cup of chopped almonds, a teaspoon of cinnamon , same of all spice, about half a teaspoon of ground nutmeg, a teaspoon of Bicarbonate of soda, a half teaspoon of salt and two coffee cups of dark brown sugar…. now when I say “coffee cup” I don’t mean the type of bucket my brother or my significant other would drink coffee from , I mean a regular pre-war coffee cup sized coffee cup . Mix all of that together well .
I then grated a couple of carrots, the zest of an orange and a large lemon, squeezed the juice of both and threw all of that together with three eggs, a coffee cup of dark syrup (not maple) a half teaspoon each of Vanilla essence and Almond essence and a half a pack of COLD butter grated. mix that well and add , with the soaked fruit , to the crumby flour spice sugar mix.
stir as if your life depended on it and WISH ! All wishes made whilst stirring christmas pudding come true so do what I do and close your eyes and stir with each syllable of the wish. Then invite any other people in the house to do the same . It’s lame , but such a nice feeling.
Line a heatproof pudding bowl , pyrex bowl/dish with baking parchment ( I just grease it well with some butter and push the paper in ) and then pour in as much of the mix as possible. Fold the top edge of the parchment over the mixture , then wrap the whole bowl in Aluminium foil TWICE so it’s completely sealed. Do the same with more bowls if you have them; made two from my mix .
Place the bowl on top of a saucer in the largest pan you have and pour boiling water around it until almost to the top . Cover and bring back to a boil , lower the heat to simmer and cook for about 3 hrs. Check the water level now and then and top up with boiling water when necessary . This year however , I put the pudding bowl in a slow cooker (crock pot ) added boiling water and cooked it overnight on the lowest setting for ten hours. That’s how I discovered that the slow cook method develops the flavour and creates a texture very close to that of a matured pudding made well in advance.
Next morning I opened up the foil and, whilst blissed-out on the warm spicy aroma, doused that puppy with about a quarter of a bottle of Captain Morgan Spiced Rum. Wrapped it up again and let it sit until serving time.
When The turkey was done and the dinner was ready , I switched off the oven and put the wrapped pudding in and forgot about it until we were ready to serve it….. about two hours I believe ( wine was being thrown around like it was christmas or something! ) by which time it was nicely warmed through.
We ( I was drunkenly being inebriatedly assisted at this point ) unwrapped it and turned it out onto an appropriately festive plate, transported it to the centre of the table and sprinkled this dark brown monument to flavour with some white crystal sugar . The trick is then to quickly pour a shot glass of rum over the top and igniting the whole with a match…… this moment is always greeted with an enthusiastic “ooh” and “aah” from the table and actually does do something caramelly to the flavour. With a feeling of relief and smoldering eyebrows, I served timid portions (due to the overextension of our waistbands over the previous couple of wine soaked and turkey filled hours) with an impressive scoop of Rum Butter or Hard Sauce (if you like) and I kid you not ….. we had seconds!
To make Rum ( or Brandy ) Butter hard sauce?
Half a pound of salted butter; none of this unsalted malarky. Cream it with a cup of powder sugar until white and fluffy … that means : when you think it’s enough beat it some more.
While still whisking gradually add about a shot glass full of whatever flammable liquid you have decided upon and mix well . If it doesn’t seem as if it’s going to separate/curdle add a second shot glass , if it does look a bit ‘separatey’ add a couple of teaspoons more powder sugar and beat until smooth. Chill until firm.
If I’m correct , there’s a picture of a lovely Pear , some sugar and a bottle of wine at the top of this post…. that was for the next part of the piece, but I think I may be typed out at the moment. Luckily I have a livener behind me in the kitchen … the second pudding is amazing at cocktail hour ; CHEERS !