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Grace's Christmas pudding, Christmas Jelly and Rum Gateau |
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Christmas Pudding
Get out a steamer pan or improvise with a large pan and an old plate in the bottom. Add enough boiling water to come half way up the side of the basin(s). If your pan is big enough you can cook both puddings at once. You can even balance one pudding on top of the other using a flat plate or the loose bottom of a quiche tin on which to stand the second pudding. Do not allow the water to evaporate. The old plate will stop rattling if it does go dry. Add boiling water at once. Keep the pan lid on all the time. You can use foil pudding basins if you wish.
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Use white vegetable fat to grease a 2 pint basin and a ½ pint basin (or a 1½ pint basin and a 1 pint basin). Place a circle of greaseproof paper in the bottom of each basin. This will make sure your pudding will come out cleanly.
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See notes on preparation of ingredients. Start the preparations the day before you cook your puddings.
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Ingredients
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8oz (225g) each of Vostizza currants, dark raisins and sultanas, washed and dried
2oz (55g) skinned almonds chopped small
1 medium cooking apple or one medium carrot grated
9oz (250g) soft dark brown sugar
8oz (225g) soft fresh breadcrumbs
8oz (225g) shredded packet suet (or vegetarian suet)
2oz (55g) plain white flour (sieved)
2oz (55g) cut peel (I prefer all orange)
1 rounded teaspoon mixed spice
Grated rind and juice of one large lemon
4 medium eggs, beaten
3 tablespoons brandy or sherry
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Method
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Put all the ingredients in a very large bowl (a very clean washing up bowl will do). Stir together very thoroughly. The mixture should not be stiff. If it is, add another egg or some more brandy or sherry. Spoon into the basins and fill almost to the top. Press the pudding mixture down and give the basin a bang to remove any air pockets. Cover each basin with a double layer - one of greaseproof and one of foil. Tie the double layers tightly with string and bring the string over the top to form a handle. Take the steamer off the heat. Allow the bubbles to decrease then lower the basins into the water. Return the pan to the hob, replace the pan lid and cook at a gentle boil for about four hours. Six hours would be even better to achieve a darker colour. When cold replace the lids with fresh greaseproof and fresh foil. Store in a cool dark place.
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On Christmas day steam the pudding(s) for a further 3-4 hours. Turn the hot pudding out on to a large heatproof hotplate. Top with holly if you wish or flame the pudding with brandy. (I do this using a metal soup ladle in which I heat about half a cup of brandy over a candle. Allow the spirit to get hot then tip it sideways to catch fire, put the lights out and pour the lighted brandy over the pudding). Serve in slices with brandy butter or rum sauce.
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Notes
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1.ÌýThe custom of mixing wrapped silver charms is an old one. Substitute old silver three shilling pieces or nowadays you can still get old sixpences. Wrap each charm first in foil then in greaseproof paper. Stir into the uncooked mixture and proceed as directed. When our children were small we substituted whole peeled almonds and gave a small prize to each child with a whole almond.
2.ÌýÌýSoaking peeled almonds in boiling water softens them and they are easier to chop.
3.ÌýÌýVostizza currants are worth seeking out. They are virtually seedless. Some of the big supermarkets and most wholefood shops have them. I wash all dried fruit by pouring boiling water over the mixture. Allow the fruit to plump up then squeeze the water out by hand and lay it out in a wide tin or deepish dish to dry again. Use a piece of kitchen roll to cover the drying fruit and press it down to mop up excess water.
4.ÌýÌýI prefer to buy whole peel and cut it with scissors. The mixed chopped peel can be very bland. I like to use all orange instead of a mixture.
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Christmas Jelly
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This easy pudding is a jelly shaped like Christmas pudding and full of fresh dark grapes and chopped almonds. (You can also add raisins and sultanas if you wish). You will need a 1½ pint pudding basin. Take one packet of jelly, preferably a dark one.
Make it up according to the instructions but instead of making the liquid up to 1 pint using cold water, add a good dash of port then only enough cold water to measure just 500mls. This will make a firmer jelly. Stir in the almonds and enough small dark grapes to almost fill the basin. Keep stirring the fruit around every now and then until the jelly looks as if it is on the point of setting then set in the fridge overnight. To serve, turn the jelly out on to a serving plate and offer single cream.
A sprig of holly will add to the idea that this is a Christmas pudding with a difference. Since the fruit is fresh make this pudding no more than two days in advance.
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Rum Gateau
This is a great favourite in my house and it takes not great skill to make. You will need a fatless sponge about 8 inches (20cm) across and at least 2 inches (5cm) deep. I make my own but you can buy two light sponges from a baker. They are often sold filled with cream and jam. Set oven to 150C/Gas 2/ 300F.
Ingredients
3 extra large eggs
3oz (85g) caster sugar
3oz (85g) plain white flour
Method
Grease an 8" (20cm) x 2" (5cm) cake tin with vegetable fat. Line the base with a circle of greaseproof paper. Use an electric hand whisk or a standing mixer to whip the eggs and sugar until very pale and thick. Now take a flexible plastic spatula and fold the dry flour into the mixture in three lots. Use a sieve over the mixing bowl. Tip in about one third of the flour. Fold this in lightly but not thoroughly. You are aiming to keep as much air in the mixture as possible. Repeat this twice. Lastly fold the flour into the egg mixture until no dry flour is left. Do not work the mixture hard. Pour the cake mix into the tin. Shake it to level it out a bit. Bake in the centre of the oven for about 40 minutes until well risen, golden, firm to the touch and shrinking slightly from the sides of the tin. When cool, slide a thin knife round the outside of the cake to make sure it is going to come out cleanly. Set on a wire rack to cool, remembering to remove the circle of paper.
To make the gateau you will need:
3 fl oz rum
3 fl oz water
Whipped cream (about half a small tub)
¾ lb (1.3kg) peanut brittle (not peanuts in toffee)
Before starting the sponge put the peanut brittle in a thick plastic bag or two bags folded as one. Bash the brittle with a rolling pin until it is broken into small bits and crumbs. (I do it on a stone step). Set the sponge (or two thin sponges from a baker) on a large flat plate. Mix the rum and water and pour this over the sponge. This should moisten it all over. Do not drown the sponge. Take up the whipped cream and using a long knife spread this over the top and sides. This does not need to be very smooth. Next put the rest of the brittle round the plate and using a long knife move the brittle up the sides so that all the cream is covered. Set aside to cool and serve in wedges with single cream.
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