The Bishops’ Kitchen – December 21

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.

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