Plum/Christmas Pudding

Ollie

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Hot version - Steamed Plumb/Christmas Pudding
(modified from an old English recipe, serves 8-10)

Ingredients:
120g raisins
120g chopped dates
120g chopped prunes
85g chopped figs
85g flaked almonds
Grated zest of 1 lemon
Grated zest and juice of 1 orange
100g grated apple
120g minced beef suet
100g apple puree
130ml prune juice
2 1/2tbsp Xylitol
2 eggs (beaten)
120g ground almond
1tsp ground cinnamon
1tsp ground nutmeg
1tsp ground mace
120g minced beef suet
Butter for lining basin

Method:
In a large bowl, mix in the dried fruits, the flaked almonds, citrus zest and juice, and prune juice, mix well together and leave to infuse overnight.
Add the grated apple, puree, beef suet, and Xylitol, and mix again, thoroughly.
With a wooden spoon, gradually incorporate the beaten eggs, the ground almond and ground spices and stir well until it is all well-combined (In Ireland, it was traditional for each member of the family to stir (and make a Christmas wish at the same time))

Lightly butter a 1.4l (2 1/2pt) pudding basin, spoon the Plumb pudding mix into it, pressing it down with the back of a spoon. Put the basin down and give it a firm tap on the worktop to settle the pudding mix into it.
Cut a piece of greaseproof paper to the size of the top of the pudding surface, lightly butter it and place butter side down on top of the pudding. Cover the basin itself with a doubled layer of greaseproof paper, pleated across the middle (to allow for expansion), that comes down the side of the basin. Tie the greaseproof paper under the lip of the basin with string, making a tie loop over the top – for lifting the pudding in and out of a steamer, safely.

In a saucepan/steamer, large enough to hold the pudding bowl, place either an upturned saucer or bottle lid (to act as a trivet), put in the filled pudding basin, fill the saucepan/steamer with simmering water, that comes half way up the basin, cover, bring back to the boil, and simmer/ steam for 6 hours. Top up with water, as required, especially towards the end, so that it does not boil dry.

Remove from the saucepan/steamer, and cool completely (unless eating it straight away – In Ireland, the tradition was to eat one pudding on the day it was cooked, and save the rest for Christmas). Discard the greaseproof paper, and cover with new, as before.

On Christmas Day, steam the pudding for a further 2 hours (it will become much darker, puff up slightly, fragrant, and soft), and then turn out onto a warmed plate, and serve with either ‘cream’ (to your preference), or with the cold pudding below.

Enjoy.

Cold version - Ice Cream Plumb/Christmas Pudding
(modified from a Mary Berry recipe, serves 8-10)

Ingredients:
120g raisins
120g chopped dates
120g chopped prunes
85g chopped figs
3tbsp plumb juice
4 eggs
300ml (1/2 pint) clotted cream, or 150ml coconut milk and 150ml creamed coconut
1Cup chocolate powder (optional, there to give the pudding a darker colour)
2 1/2tbsp Xylitol

Method:
Line a 2l (3 1/2pint) pudding basin with Clingfilm.
Mix the dried fruit with the plumb juice in a bowl and leave to infuse overnight.
Separate the eggs.
Place the egg yolks in a small bowl and mix until well blended.
In another bowl, blend in the chocolate powder with the clotted cream (or coconut equivalent); whisk the clotted cream (or coconut equivalent) until it forms soft peaks.
In another bowl, or the bowl of an electric mixer, (this will be the main working bowl) whisk the egg whites until stiff.
Gradually add the Xylitol a teaspoon at a time, until fully incorporated.
Fold the well-blended egg yolks, first, into the egg whites, then the blended cream using a metal spoon or spatula, sparingly.
Finally, blend in the dried fruit mix
Turn the ice cream mixture into the pudding basin, cover with Clingfilm and freeze overnight.
Take the ice cream out of the freezer, dip the basin in a bowl of hot water for a few moments, and then turn out onto a plate (inverting as you would with a jelly).

Enjoy.

The ice cream may be frozen for up to a month.
 
Re: Plumb/Christmas Pudding

I can confirm that the pudding is totally delicious if you can handle some temporary fructose overload. A very intense Christmas treat!
 
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