Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Christmas pudding. It is one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Original Victorian Christmas Pudding Recipe : Food, Glorious, Food: Cooking with Dicken A flaming Christmas pudding is the ultimate end to a Christmas meal. Weve got classic Christmas pudding recipes that make several large puddings for Stir-up Sunday and quick versions if youve.

Christmas pudding is the dessert traditionally served on Christmas Day in the United Kingdom (especially England) and some other Commonwealth countries such as Australia, New Zealand and Canada. A flaming pudding is the grand finale to Christmas dinner, so. Christmas pudding is an old British tradition.

The Ingredients need to make Christmas pudding:

1. Prepare 500 g of Waitrose brandy-soaked mixed fruits-make your own overnight
2. Prepare 80 ml of brandy
3. You need 100 g of plain flour
4. Prepare 1 tsp of baking powder
5. It’s 125 g of fresh breadcrumbs (you can use white bread)
6. You need 175 g of dark brown sugar
7. You need 1/2 tsp of ground cinnamon
8. It’s 1/2 tsp of freshly ground nutmeg
9. Prepare of Grated zest of 1 lemon(or orange)
10. You need 150 g of shredded vegetable suet
11. It’s 1 of cooking apple peeled and grated
12. It’s 50 g of almond flakes
13. Prepare 3 of eggs beaten
14. It’s of Butter or vegetable spread for greasing

It has been an important part of the Christmas celebrations for centurie The Christmas pudding is a brown pudding with raisins, nuts and cherrie It is similar to fruitcake, except that pudding is steamed and fruitcake is baked. © copyright of projectbritain.com. What would we do at Christmas without Christmas pudding?

Step to make Christmas pudding:

1. Soak fruits overnight in brandy if using your own mix. I soaked them in 80 ml of brandy just as I start getting mix ready for extra alcohol.
2. Mix flour, baking powder, fresh breadcrumbs, sugar, spices, lemon zest, suet, apple and almonds in big bowl.
3. Add fruit and remaining juices to the flour mix
4. Beat the eggs and add to mixture. Stir to mix well.
5. Prepare pudding basin butter (use veg spread if preferred) a 1.2litre basin. Put disc of baking paper in the base
6. Pour mixture in prepared basin
7. Cover with a double sheet of baking paper and add two layers of foil on top. Tie all the layers with a secure knot and arrange handle to be able to lift pudding
8. Place pudding in a large pan(I use my maslin pan which I use for preserves) and fill halfway with Cover with a lid and steam for 6 hour
9. You may have to top water up every now and again as it evaporate
10. After steaming lift pudding from the pan and let it cool completely. Remove foil and baking parchment and cover with new sheet
11. Store in cool dark place for up to 6 week
12. To reheat steam for 2 hours as before until piping hot. Invert pudding into large plate to serve
13. I like mine with brandy sauce but everyone else at home will have it with custard instead.
14. To flame the pudding warm 100ml of brandy in a small saucepan but do not let it boil. Pour over the pudding and quickly ignite keeping at arms length.

For all the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptiou Christmas puddings as we now serve them are another tradition invented by the Victorian In medieval England puddings were popular and eaten all year round and not just at Christmas time. I recently inherited a slender, handwritten cookery notebook from my husbands grandmother, Ruth.

So that’s going to wrap it up with this exceptional food Christmas pudding. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!