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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.
Christmas Pudding
Posted by
Nigel Brown
on
Thursday, 25 October 2012
Nigel Brown
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It might be a little too early to talk Christmas crackers but it's just the right time to crack on with making your Christmas pudding ready to impress your family and friends on the festive day!
Ingredients
Method
Mix together all the dry ingredients. Stir in the eggs and brandy and mix well.
Spoon the mix into basins lined with the muslin cloth.
Put a circle of baking parchment and foil over the top of each basin and tie securely with string.
Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
Put the basins in a large steamer of boiling water and cover with a lid. Boil for 4/5 hours, topping the boiling water up from time to time, if necessary. Cool and store until Christmas Day.
On Christmas day steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
Ingredients
- 125g golden caster sugar
- 200g suet
- 125g sultanas
- 125g raisins
- 125g currants
- 100g candied peel, chopped
- 40g plain flour
- 80g fresh white breadcrumbs
- 60g flaked almonds
- ½ lemon, zest only
- 2 eggs, beaten
- ½ tsp ground cinnamon
- ½ tsp mixed spice freshly grated nutmeg
- pinch of salt
- 100ml brandy
Method
Mix together all the dry ingredients. Stir in the eggs and brandy and mix well.
Spoon the mix into basins lined with the muslin cloth.
Put a circle of baking parchment and foil over the top of each basin and tie securely with string.
Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
Put the basins in a large steamer of boiling water and cover with a lid. Boil for 4/5 hours, topping the boiling water up from time to time, if necessary. Cool and store until Christmas Day.
On Christmas day steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
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