2 j 3P Re-heating instructions
To steam: Remove the cling film, place bowl in a pan of simmeringwater (half the depth of the bowl). Steamfor 1 hour, topping up with boilingwater as necessary. Do not allow water to enter the pudding. Do not allowto boil dry.
Tomicrowave:Make sure the foil has been removed. Place on amicrowavable plate and heat on full power for 4minutes (800watts). Leave to stand for 2minutes before serving.
TIP
Remember you can change ingredientswith ones you like, e.g. take out themixed peel and add ground almonds, or take out the raisins and add dried prunes or cranberries.
Happy Christmas fromPuddings&Pies
oFESTIVE FOODo
1 Separate the trifle sponges and cut in half. Spreadwith jamthen sandwich together. Cut each sponge in half again and lay themin the serving dish.
2Mix together the sherry and the apple juice and pour over the sponges. Roughly crumble over the amaretti biscuits. Peel and slice the bananas and lay on top of the amaretti. Cover and set aside.
3 Pour the single creamand themilk into a saucepan and add the vanilla pod. Stand on the simmering plate and allowto slowly come to the boil. Remove fromthe heat and leave to cool and infuse for 10minutes. Slit the pod in half lengthways and scrape the seeds into the cream.
4 In a basin, beat together the eggs, caster sugar and cornflour.When smooth, slowly beat in the infused cream.Mixwell and then return themixture to the saucepan. Stand the saucepan on the simmering plate and stir with a smallwhisk or awooden spoon continuously, until the custard thickens enough to coat the back of awooden spoon. (Do not allowthemixture to boil.)
Whilemany find the gooey richness of a good Christmas pudding toomuch to resist, others, particularly children, prefer something a bit different. Here are some equally festive recipes thatwe are confident will go down a treat.
currants, raisins and sultanas to soak up the flavours (booze and spices) and swell in size overnight.
2 The nextmorning,weigh out all the ingredients in Stage 2, then add in Stage 1 andmix everything together gently by hand, ensuring thoroughlymixed.
3 Pour into pudding basin, coverwith a double sheet of silicone paper (baking parchment) and a sheet of foil and tie securelywith string. It's also a good idea to tie a piece of string across the top tomake a handle. Place the pudding in a steamer set over a saucepan of simmeringwater and steamthe pudding for 4-6
hours.Make sure you keep a regular eye on thewater underneath and top it upwith boilingwater fromthe kettle fromtime to time.
4Once the pudding has steamed let it cool down completely beforewrappingwith cling filmand storing it away until Christmas Day.
TRADITIONAL TRIFLE
This delicious trifle is easy to make and improves in flavour if made at least 24 hours before eating.
2 boxes trifle sponges 200g best quality raspberry jam 150ml sweet sherry orMarsala 150ml pint apple juice 100g (about 28) amaretti or ratafia biscuits
MAKE AHEAD
5 Cover tightlywith clingfilmand allowto cool. Pour the custard over the trifle and leave until cold.Whip the double creamuntil it is just holding its shape and carefully spoon over the top of the trifle. Decorate with glacé cherries and chopped nuts.
TraditionalAga Christmas by LouiseWalker, publisher:Absolute Press, photograph:MikeCooper
2mediumbananas 300ml single cream 300mlmilk 1 vanilla pod 4 eggs 75g caster sugar 2 level tsp cornflour 300ml double cream,whipped Glacé cherries and chopped nuts, to decorate
K
FOODLOVERMAGAZINE.COM | 21
Christmas A Pudding
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