December 21, 2012 by seriousbacon
Ok guys, Christmas is soon approaching so its time to start getting excited about all the amazing food you will be eating, Mainly the christmas pudding!
The question is though, can any of you eclipse the feat of celebrity chef and food extraordinaire, Heston Blumenthal (that guy with the Glasses!). Who, along with his merry men, recently went to work on creating the worlds biggest Christmas pudding. The result was a Gigantic 6 foot Gastronomic Delight!
Heston, never one to disapoint with his mad scientest creations, (Snail Porridge for example!) Even took to the stage to light the damn thing…. With a Flamethrower! Once alight, the eager crowd, that had gathered in Chatham, Kent got to try some of that warm delicious Xmas pudding! (plenty of Brandy butter included :D)
If you want to read some more about the Mad Magician that is Heston blumenthal then visit one of the many websites thats dedicated to him here; http://scrapbook.channel4.com/experts/hestonblumenthal
In the mean time though, Heres a recipe for Xmas pudding! Nows the time to get it started, so it will be ready in time for the big day, and of course knowing that you have made it yourself this year, will make it taste better than any shop bought one, in the whole of the land!
Christmas Pudding Recipe;
- 230g (8oz) raisins
- 50g (1 1/4oz) currants
- 75g (2 1/2oz) sultanas
- 50g (1 3/4oz) glace cherries
- 15g (1/2oz) flaked almonds
- 100ml (3 1/2fl oz) brandy
- Zest of 1 orange and 1 lemon
- Freshly squeezed juice of 1/2 orange and 1/2 lemon
- 50g (1 3/4oz) vegetable suet
- 30g (1oz) wholemeal breadcrumbs
- 50g (1 3/4oz) plain white flour
- 90g (3oz) light brown sugar
- 2g (1/2tsp) mixed spice
- 1g (1/4tsp) each of ground nutmeg, ground cinnamon, ground cloves
- 5g (1tsp) salt
- 2 medium eggs, beaten
- The day before, place all the dried fruits and flaked almonds in a bowl. Pour over the brandy and add the lemon and orange zest and juice. Mix together lightly. Cover with clingfilm and leave overnight.
- Put all the remaining ingredients and the pre-soaked fruit in a large mixing bowl. Mix lightly with a wooden spoon, so as not to break up the fruit. Place a small disc of baking parchment in the base of a 1 1/2pt pudding basin and then fill it with the mixture. Smooth the top down evenly. Place another, larger disc of parchment on top. Cover the basin with foil and seal tightly.
- Stand the filled pudding basin on a strip of foil long enough to make a handle (to help you lift the pudding out of the pan once it is steamed). Place the basin on top of a trivet in a deep-sided pan. Pour hot water into the pan, so it comes halfway up the pudding basin. Place a lid on the pan and bring back to the boil. Lower the heat and keep the water at a steady simmer. Steam the pudding for 5 hours. Check the level of water in the saucepan during cooking and top up if necessary.
- Remove the pudding from the pan and allow it to cool completely. Remove the foil. Wrap the pudding basin in a piece of greaseproof and a layer of foil. Store in a cool, dark place for at least 1 month to mature. The longer the better.
- On Christmas Day, steam the pud for 2 hours in a pan of water, as before. Warm some brandy in a ladle until it ignites and pour over the pudding to flambe.