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TRADITIONAL CHRISTMAS PUDDING:
2 cups dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
1/4 cup mixed candied peel, finely chopped
1 small apple, peeled, cored and diced
Grated zest of 1/2 orange and 1/2 lemon
Juice of 1 orange and 1 lemon
4 tbsp brandy, plus a little extra for soaking at the end
1/2 cup of self-raising flour, sifted
1 tsp all spice
1 1/2 tsp ground cinnamon
1/2 cup shredded suet, beef or vegetarian (alternatively you can use shortening)
1/2 cup brown sugar
1/2 cup white fresh bread crumbs
1/4 cup of chopped almonds
2 large eggs
Add the dried fruit, candied peel, diced apple, brandy, and the orange and lemon juice into a large mixing bowl. Stir well making sure all of the fruit is covered by liquid. Cover the bowl with a towel and leave marinate for several hours. You can also marinate overnight if you have the time.
Add flour, mixed spice, cinnamon, and other spices into a large mixing bowl. Add suet / shortening, sugar, lemon and orange zest, bread crumbs, nuts, and whisk/stir until all ingredients are well mixed. Add in your marinated mixture and combine. Slowly add in two beaten eggs and stir well into the mixture.
Now gather the family and friends in the house around for the Christmas Pudding tradition! Everyone take turns stirring the pudding and making a wish. You can add coins, thimbles, and other objects in at this point for that extra authenticity (just make sure you wash them all). Check this link out for more info on the tradition:
http://en.wikipedia.org/wiki/Christma...
Lightly butter or oil a pudding basin (you can use a large ceramic bowl, or glass bowl, or a metal bowl for this as well). Spoon the mixture into the pudding basin and spreading it evenly across the bowl. Double up a layer of wax paper and foil wrap to cover the basin. We folded ours across the middle, then back over itself to give the foil the ability to rise a little bit when it cooked. Tie it tightly around the pudding basin with a string, doubling back to make sure no air can escape.
To steam your pudding without a steamer, fill a large pot with water and place either a ramekin or large glass bowl on the bottom of the pot. When you place your pudding in, the water should rise to about halfway up the bowl and no parts of the basin should be touching the pot it is in. Bring the water to a soft boil and make sure to continually check the water level every half hour or so. You'll have to add water in frequently so the pudding basin is always semi submerged.
After seven hours, remove the pudding from the steamer and allow it to cool. Remove the wrapping. At this point you can serve it, but many traditional recipes ask to poke a few holes in the top and pour in a little extra brandy. Then cover it again with wax paper and tie with a string. Then store it in a dry cool place until Christmas day. Eating the pudding immediately after cooking can sometimes cause it to collapse and not allow the flavors to soak in as much. Reheat the pudding before serving by steaming it for a half hour to an hour.
God bless us, everyone!
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About Feast of Fiction:
Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
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