This is my Christmas pudding recipe just in time for Christmas Day! Hope you enjoy making it as much as I do! The recipe makes 10 puddings or one 2-litre puddings.
12tsp baking powder
115g fresh white breadcrumbs
115g shredded suet
50g ground almonds
250g dark brown sugar
12tsp mixed spice
14tsp grated nutmeg
88g stoned prunes
88g carrots, peeled
375g mixed currants, raisins and sultanas 25g mixed peel
1 apple, peeled and roughly chopped
1/2 orange, juice and zest
1/2 lemon, juice and zest
3 small eggs
2tbsp black treacle
2tbsp Golden Syrup
Sift flour, baking powder. Add breadcrumbs, suet, almonds, sugar and spices.
Mince prunes and carrots together in a blender.
Add to the mix along with the dried fruits, peel, apple, lemon and orange zest.
Beat eggs together, stir into mix with the lemon and orange juices, rum, treacle, syrup and stout.
At this stage the pudding should be reasonably moist. If it appears dry, add a little more rum or stout.
Cover and leave for at least 24 hours, but preferably one week, for the flavours to develop.
Cooking the pudding:
Butter and flour the pudding basins.
Fill 3/4 full with the mixture.
Cover with a circle of greaseproof paper, then cover with either muslin or foil.
Leave a fold in it to allow room for the pudding to rise.
Secure the muslin or foil tightly with some string.
Steam the pudding over boiling water (or in a steamer) for 4-6 hours (six hours will make the pudding more rich)
Leave the puddings to cool, then refrigerate or in a cool dark place.
Hazelnut Ice Cream:
20 egg yolks
300g noisette (hazelnut) paste
50g roasted hazelnuts, blitzed in processor
300ml whipping cream
Combine yolks and sugar.
Pour a little of the milk on to the yolks and sugar mixture. Then combine milk and yolk mixture and pour back into the pan and heat to 83C to sterilise the eggs.
Add the noisette, sieve the mixture, blitz together then sieve again, then chill.
Add whipping cream and blitzed roasted hazelnuts.
Continue to chill and stir every 15 minutes until the ice cream is ready.
Wishing everyone a very Merry Christmas and a Happy New Year!
Executive Chef The Vineyard at Stockcross