Jellied Christmas Pudding Recipes

JELLIED CHRISTMAS PUDDING

Steps:

• Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
• Wash thoroughly under cold running water and drain well.
• Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
• Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
• Increase heat to medium and simmer, uncovered, for 10 minutes.
• Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
• Reserve the liquid and place the fruit into another, large, mixing bowl.
• Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
• Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
• Add the finely chopped glace cherries and apricots to the fruit mixture.
• Pour the extra water into a small saucepan.
• Sprinkle over gelatine, stir and allow to stand for 5 minutes.
• Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
• Add gelatine mixture to fruit mixture.
• Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
• Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
• Refrigerate until partly set.
• When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
• Pour over the remaining reserved liquid and refrigerate until set.
• When the jelly in the basin is set, add the rest of the fruit mixture.
• Cover tightly with aluminium foil and refrigerate overnight to set.
• This pudding will keep happily for up to 2 weeks in the refrigerator.
• To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
• Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
• If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
• Serve with cream, icecream or custard.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.