CHRISTMAS PUDDING RECIPE

INGREDIENTS:

-      500G / 1lb currants

-     500g / 1lb raisins

-       - 500g / 1lb golden raisins

-        - 500g / 1lb breadcrumbs

-         - 500g / 1lb brown sugar

-         - 250g / 8oz suet

-        -  125g / 4oz mixed peel

-        - 125g / 4oz glacé cherries chopped

-      125g / 4oz almonds chopped

-      Grated rind of 1 lemon   

-      Grated rind of 1 orange

-      1 carrot grated

-      1 apple grated

-      1 tbsp flour

-      1 tbs mixed spice

-      6 eggs

-      300ml / 10fl or guinnes

-      Pinch of salt

-      Knob of butter for greasing

UTENSILS :

-      Large bowl

-      Fork

-      Wooden spoon

-      Glass bowl

-      Circle of parchement paper

-      Sake size as bowl

METHOD

-      Mix all ingredients in a large bowl

-      Thoroughly combine all the ingredients

-      Beat the eggs into bowl , Beat them lightly with your fork

-      Add eggs and Guinnes , into dry mix

-      Combine well  with hands

-      Grease the bowl with knob of butter

-      Transfer move mix into bowl, press down lightly with fingers repeat until all mix is used up, give it a final pat to make it level

-      Cover and seal place parchment paper over mix

-      Press down and around edges

-      Place tin foil over bowl, lightly press it down with your fingers

-      Make sure you have very tight seal

-      Make a bain-marie , put bowl in saucepan

-      Pour in enough water to fill up ¾ of pan

-      Bain-marie is water bath for slow cooking

-      Place saucepan onto high heat

-      Bring water to a boil, turn down to gentle simmer

-      Allow to simmer for roughly 4hr

-      Keep topping up water every hour, remember bring back to a boil

-      Remove pudding from heat

-      Take off tin foil and parchment paper

-      Place large palte over bowl

-      Use cloths to grip plate better very carefully flip over pudding onto plate it’s now sitting upright

-      Serve

As an optional extra, ladle over some brandy

BREAD INTO PIECES

Ingredients :

350gr of flour 00
100ml of milk
100ml of water
30gr of butter
8gr of fresh yeast
2 little spoon of salt
1 little spoon of sugar
Emmental cheese and bacon
Procedure :

First warm milk in a small pot and melt the butter in. Just withdrawn, cool and dissolve the fresh yeast. Make a well in the center of the flour and pay the milk gradually; mix and, if necessary, add the water. Shape the dough, put it in a bowl covered and let it rise. In the meantime, cut the cheese and the bacon into cubes about 1cm and stuff the bread. When is ready, form many pats and place it about 2cm away each other; when we put them in the prover, increasing volume, they join themselves, forming a single rectangle. Now, put them in the oven for 30-35 minutes at 190 degrees. Serve on a rectangular plate.