fĂŞte 01 recipes
Maggie beer's christmas pudding 115g gl ace citrus peel 250g mixed peel 225g currants 225g seedless raisins 225g s u lta n a s 75g fl aked almonds 300g port 115g unbleached pl ain flour 1 good pinch ground cinnamon 1 g o o d p i n c h f r e s h ly g r at e d n u t m e g 1 good pinch ground ginger 1 good pinch of ground mace 1 t s p s a lt 225g c h i l l e d u n s a lt e d b u t t e r 225g fresh breadcrumbs 3 f r e e-f r a n g e e g g s
Chop citrus peel, then combine with mixed peel, currants, raisins, sultanas, almonds and port in a large, non-reactive bowl and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring several times. Sift flour, spices and salt into a large bowl, then grate butter in coarsely. Stir in breadcrumbs and fruit mixture. Whisk eggs until light and frothy, and stir through the mixture until well combined. Dust a calico pudding cloth with a little flour, then spoon the mixture into the middle. Gather up the cloth and tie in securely with sting at the top of the pudding. Steam pudding in a large steamer or boil in a large saucepan for 6 hours, replenishing the water every 30 minutes or as necessary. Suspend the boiled pudding in a cook, airy place to mature before serving. To serve, steam the pudding in its cloth in the top of a steamer for 1 hour or until heated through. Serve with brandy butter or a sweet sauce such sangiovese verjuice sabayon. Serves 20.
fĂŞte 01 recipes
nut-free, dairy-free, egg-free christmas pudding adapted from a recipe by the screaming carrot 225g v e g e ta r i a n s u e t (t r y ato r a l i g h t f r o m b e s to f b r i t i s h.c o m.a u) 1 heaped tsp mixed spice ½ tsp ground nutmeg ½ tsp cinnamon 114g pl ain flour 454g brown sugar 225g breadcrumbs 225g s u lta n a s 225g raisins 225g gl acé cherries, whole 57g mixed peel zest of 1 lemon zest of 1 orange 1 apple, grated 57 g s o ya f l o u r b l e n d e d w i t h 10 t b s p wat e r 1 ¼ cups stout (try Coopers Stout from local bottleshops) 2 t b s p m a lt e x t r a c t 4 tbsp brandy
Mix all the dry ingredients in a large bowl. In a different bowl, blend all liquids and the soya flour mixture. Pour over the dry ingredients. Stir all together very thoroughly. If after you have done this and the mixture seems a bit dry add some more stout until you get dropping consistency. Cover and leave overnight. Next day, lightly flour a calico pudding cloth. Carefully pour mixture into the centre. Gather up cloth and tie securely with string. Steam for 8 hours. To serve, steam for 2 hours and serve with vanilla soy ice-cream. Serves 20.
fête 01 recipes