Christmas Pudding and Brandy Butter

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Christmas Pudding Ingredients:

Wet ingredients:
1 large apple, peeled and shredded
2 carrots, peeled and shredded
1 orange, zest and juice
100g Black Dragon British Heritage Marmalade (half jar)
2 tbsp (30 ml) brandy, plus extra to burn when serving
500g raisins (green, red, raspberries, blackberries are all fine), after washing soak overnight in the orange juice or brandy

Dry ingredients:
50g almonds, blanched, toasted and chopped
100g pine nuts, toasted
1 nutmeg, ground
1 tbsp cinnamon, ground
1 tsp cloves, ground
150g white flour
100g breadcrumbs
100g brown sugar
150g butter
3 eggs

Method:

1. Mix all the wet ingredients together, set to one side.
2. Mix together all the dry ingredients (except the egg): Use a food processor to first mix the flour, sugar, spices, bread crumbs and butter, once mixed add the egg and stir in slowly.
3. Put the dry and wet ingredients together, mix evenly.
4. Take two medium sized bowls and fill with the pudding mix, squash down.
5. Steam on a high heat for 4-6 hours, can be made 1-2 weeks before eating, you just need to keep the puddings in the fridge in between. Steam for 2 hours before serving.
6. Serve hot, warm some brandy in a saucepan on a low heat, pour it over the pudding, turn out the lights and set light to it!

Brandy Butter

Ingredients:
175g unsalted butter, softened
1/2 orange zest
5 tbsp icing sugar
4 tbsp brandy
2 pieces of stem ginger
, finely chopped

To make the brandy butter, cream the butter with the orange zest and sugar. Gradually beat in the brandy or cognac and chopped ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.

燃烧的圣诞布丁

配方:
湿料:
1大个苹果,去皮去核后擦碎成丝
2根小胡萝卜,去皮后擦碎成丝
1个橙子汁和的皮,皮磨碎
100克 墨龙英式传统香橙酱(半瓶)
2汤匙(30毫升)白兰地,另外备下额外一些点火用
500克葡萄干(绿的、紫的、覆盆子、黑加伦都可以)洗净沥水后,用盖过葡萄干的橙汁或一半橙汁一半白兰地浸泡过夜

干料:
50克大杏仁,去皮,烤香,切碎
100克松籽仁,烤香
1颗肉豆蔻,现磨成粉
2汤匙现磨肉桂粉
1茶匙现磨丁香粉
150克白面粉
100克白面包屑
100克散红糖粉
150克黄油
3个鸡蛋

制作方法:
1、把所有湿料混合均匀放置一旁备用
2、把干料除了鸡蛋以外的所有原料和匀,用料理机先把面粉、糖粉、香料、面包屑与黄油一起打匀,加入鸡蛋后慢慢搅拌均匀
3、把1和2的全部原料充分搅拌均匀
4、取2个中等大小的瓷碗,把原料平均分别放入碗里,压实
5、大火蒸4-6个小时,可以提前2-4周做好,放冰箱冷藏,吃的当天再蒸2小时
6、趁热装盘上桌,把额外的白兰地放在一个小奶锅里,文火加热至冒气,把热白兰地浇在圣诞布丁上面,关灯,用火柴点燃圣诞布丁,许愿,火灭,开吃!~
7、圣诞布丁传统上都是配着白兰地奶油来吃,也可以配上一些自制的希腊酸奶,比较清新。

白兰地奶油

配料:
175克 无盐黄油,室温
1/2个橙子的皮,磨碎成蓉
5汤匙 白砂糖,磨成细粉
4汤匙 白兰地
2 汤匙 墨龙生姜蜜饯
,切碎

做法:
把黄油、橙皮、糖搅匀,慢慢地把白兰地和生姜蜜饯拌进去。放在一个小碗里,然后放进冰箱冷藏可以放一个星期,冷冻可以存放六个星期。

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