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CHRISTMAS PUDDING
This British pillar of tradition was usually made on, or immediately after, the Sunday ‘next before advent’, i.e. four to five weeks before Christmas. Since then it has become a household favourite, not least for its fantastic keeping properties which mean if it isn’t used, it can stored for next year.
90g self-raising flour 125g shredded vegetable suet or grated chilled butter
30g blanched almonds, shredded 125g carrot, grated 250g raisins 125g currants 125g sultanas 125g fresh breadcrumbs 1
/4 tsp grated nutmeg
60g mixed candied peel, chopped 90g light muscovado sugar Grated zest and juice of 1 lemon 2 eggs, beaten Butter for greasing 75ml dark rum or brandy Brandy butter, to serve
1 In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest. Add the lemon juice and eggs, and stir until well combined.
2 Lightly butter a 1.25 litre pudding bowl. Spoon in the mixture and level the surface.
PUDDING FACT
In 1714, King George I
requested that plum pudding be served as part of his royal feast in his first Christmas in England.
the rim of the bowl.
3 Put the bowl into a steamer or saucepan of simmering water. Make sure the water comes halfway up the side of the bowl. Cover and steam, topping up with boiling water as needed, for about 6 hours.
4 Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer, and pour in the rum or brandy.
5 Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 months. To reheat for serving, steam the pudding for 2–3 hours.
6 Serve at once, with brandy butter.
Mary Berry Winter Cookbook eBook Published by DK
STOLLEN
110ml warm milk 2 tsp dried yeast Pinch salt 225g plain flour, plus extra for dusting 1 tsp caster sugar 1 tsp ground mixed spice 200g mixed dried fruit 25g flaked almonds 50g unsalted butter 1 egg, beaten
tj 24 | THE WESTCOUNTRY FOODLOVER
Cover with buttered greaseproof paper, then foil, both
pleated in the middle. Secure the paper and foil
in place by tying string under
To finish: 25g butter, melted 50g icing sugar
1 Place the milk and yeast into a bowl and mix well. Leave to rest for 5-6 minutes.
2 Meanwhile, sift the salt, flour, sugar and mixed spice into a large bowl. Add the dried fruit, almonds and butter and mix together.
3 Add the yeast and milk mixture followed by the egg and mix together well to make a dough. Knead the dough for 5-6 minutes and then cover with a tea towel and leave for 20 minutes.
4 Lightly dust a work surface with flour and place the dough onto it. Knead again for 3-4 minutes and then push and roll out by hand into an oval shape.
5 Place the stolen onto a greased baking tray, cover and place somewhere warm for one hour.
6 While the dough is rising, preheat the oven to 180o
C/Gas Mark 4.
7 Place the stolen in the oven for 40 minutes. Whilst still hot brush the stolen with melted butter and dust with icing sugar.
Allow to cool and slice to serve.
Sweet Treats for Christmas, Nancy Lambert Published by Top That! Publishing
TOP TIP
Stollen can include marzipan. To add some to this recipe, roll 250g into the centre of the
stolen dough when shaping it in step 4, folding over the sides of the dough to seal in the marzipan.
Celebration! Sweet
WHEN THE PLATES ARE CLEARED, THE TIME COMES TO RELAX AND SAVOUR THE MOMENT. POUR A GLASS OF WINE AND ENJOY SWEET, TRADITIONAL FAYRE TO ROUND OFF THE FESTIVE FEAST…
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