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Christmas Plum Pudding
Method
- Wash and dry all the dried fruits. Chop the prunes to the size of the raisins.
- Marinate the dried fruits in the brandy, rum and sherry for at least 4 days.
- Wash, pat dry and chop up the suet as fine as possible and add to the fruits.
- Add the rest of the ingredients (except the breadcrumbs, sugar and eggs) to the fruit mixture.
- Whip the eggs with the brown sugar and fold into the fresh breadcrumbs.
- Now fold the breadcrumb mixture into the fruit mixture and line the required moulds with a muslin cloth and spoon in the mixture.
- Tie tightly on top. Steam the puddings for at least 4 hours.
- Bring the milk and cream to a boil.
- Add the cookies and allspice powder.
- Whip the egg yolks with the sugar and scald the yolk mixture with the hot cream.
- Cook over a double boiler for 3 to 4 minutes.
- Freeze in an ice-cream machine.
- Bring the milk and vanilla bean to a boil.
- Whip the egg yolks with the sugar and scald the yolk mixture with the hot milk.
- Cook over a double boiler until coating consistency.
For Ice-cream:
For Vanilla Bean Anglaise:
To Serve:
Arrange plum pudding on a plate with gingerbread ice-cream on the side.
Drizzle with vanilla bean sauce and garnish with fresh mint.Note:
The pudding is best served warm after maturing for two weeks in the chiller.
Ingredients:
60 gm - flour
60 gm - suet
12 gm - allspice powder
12 gm - almond powder
50 gm - fresh breadcrumbs
75 gm - sultanas
75 gm - black currants
75 gm - raisins
50 gm - mixed peel
50 gm - prunes
4 - apples (peeled and grated)
50 gm - brown sugar
2 - eggs
10 ml - rum
10 ml - brandy
10 ml - sherry
fresh mint leaf
juice of 1 orange
juice of 1 lemon
60 gm - flour
60 gm - suet
12 gm - allspice powder
12 gm - almond powder
50 gm - fresh breadcrumbs
75 gm - sultanas
75 gm - black currants
75 gm - raisins
50 gm - mixed peel
50 gm - prunes
4 - apples (peeled and grated)
50 gm - brown sugar
2 - eggs
10 ml - rum
10 ml - brandy
10 ml - sherry
fresh mint leaf
juice of 1 orange
juice of 1 lemon
For Ginger Bread Ice-cream:
125 ml - cream
125 ml - milk
50 gm - sugar
6 - egg yolks
2 gm - allspice powder
4 - gingerbread cookies
For Vanilla Bean Anglaise:
250 ml - fresh milk
50 gm - sugar
3 - egg yolks
1 pc - vanilla bean (stick)
RECIPES BY REHANA KHAMBATY
