CHEFS’ SPECIAL
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RUBY TANDOH
PHOTOGRAPHS: ROB WHITE, NATO WELTON. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LAUREN FLOODGATE
Each Christmas, my family comes up with a diferent menu, so we don't get stuck in a rut. We’ll have anything from a traditional roast to a moussaka, and I love my Christmas pud with a diference. It has a lighter texture, which means it’s enough to round of the meal without leaving you feeling too full. Just prep it the night before, then steam on the day. Recipe from Crumb: The Baking Book, by Ruby Tandoh
If you haven’t got a steamer…
… put a saucer upside down in a large pan, then sit the pudding basin on top. Add boiling water to come 3/4 of the way up the basin, cover and cook as in the recipe
Ruby’s Christmas pudding
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SERVES 6 READY IN 2HRS 30MINS PLUS SOAKING PRICE PER SERVING 61p Zest of 2 lemons 40g raisins 40g dried cranberries or cherries 40g dried apricots, coarsely chopped 40g prunes, coarsely chopped 100ml sweet white wine, such as Muscat 40g stem ginger from a jar, coarsely chopped, plus 2tbsp of the syrup 40g mixed peel 125g unsalted butter, softened 50g soft light brown sugar 75g caster sugar 2 large eggs 2tsp vanilla extract 135g plain four 11/2tsp baking powder Ice cream, to serve
1 The day before you plan to make the pudding, mix the lemon zest and dried fruit with the wine in a bowl. Cover with clingflm and leave to soak overnight, at room temperature. 2 The next day, fll the bottom of a steamer pan with 3-4cm water, then put the steamer compartment on top (if you don't have a steamer, see tip above). Lightly butter a 0.8-1.2L pudding basin. Cut out a circle of baking paper slightly smaller than the pan, then put in the base. Set aside 2 large pieces of baking paper and some string, too, ready to cover the pudding. 3 Add the stem ginger, syrup and candied peel to the soaked fruit mixture. In a
large bowl, cream the butter and both types of sugar until pale and fufy, then add the eggs and vanilla extract. In a separate bowl, mix the four and baking powder together with a pinch of salt, then stir into the butter mixture. Add all the fruit and ginger, along with the soaking liquid. Stir lightly to combine. 4 Spoon into the pudding basin. Lay one sheet of the baking paper over the top of the basin, fold a wide pleat in it to allow the pudding to expand as it cooks, then tie a length of string around to secure. Repeat with the second sheet of baking paper. The cover should be secure but loose enough that it won't constrict the rising pudding.
5 Bring the water in the steamer to the boil, put the pudding into the upper compartment, then cover with the lid. Steam for 2hrs, or until well risen and frm, and a knife inserted into the centre comes out clean. It’s important to keep an eye on the water level while steaming, topping it up regularly so the pan doesn’t boil dry. 6 When the pudding is cooked, carefully remove the paper. Loosen around the edges with a knife and turn out on to a large plate. Serve with ice cream. Each 145g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
1,935kj Med High High Med 463kcal 20.3g 11g 43.5g 0.58g 23% 29% 55% 48% 10% of your reference intake. Typical energy values per 100g: 1,338kJ/319kcal
DECEMBER 2014 | ASDA.COM/MAGAZINE | 81