This month you have two recipes for Christmas:
CHRISTMAS PLUM PUDDING
- 350g pitted prunes
- 100g crystallized ginger
- 40g walnuts
- 225g raisins
- coarsely grated rind & juice of 2 oranges
- 125g fresh brown breadcrumbs
- 125g veg suet
- 1 tsp ground cloves
- 3 large eggs
- 3 tbsp brandy
Method:
Generously butter a 1.7 litre pudding basin. Cut the prunes into fairly small pieces & roughly chop the ginger & walnuts. Put the prunes, ginger, walnuts, raisins, grated orange rind, breadcrumbs, suet & ground cloves in a large bowl & stir to mix.
In another bowl whisk the eggs until frothy & thickened & stir into the dry ingredients. Lastly stir in the orange juice & brandy. Spoon the mixture into the buttered basin & smooth the top. Cover with a double layer of buttered foil & tie very tightly with string & steam gently for 6 hours.
When the pudding is cold put away in a cool place for Christmas day. Replace the foil with fresh buttered foil & steam for 1 hour to serve turn out onto a warmed plate & pour over bubbling brandy & set alight .Serve with rum butter recipe below
RUM BUTTER WITH ORANGE RIND
- 225g unsalted butter
- 175g light muscovado sugar
- finely grated rind of 1 orange
- 5 tbsp dark rum
Cream the butter with an electric whisk until soft thoroughly whisk in the sugar, followed by the orange rind, then whisk in the rum a little at a time.
Keep in fridge but take out & bring to room temperature well before you start the meal. Serve with the pudding
All recipes are from village resident, Richard Childs.
Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.
