Just like the grocery stores with their springtime Christmas decorations and Boxing Day Easter eggs, sometimes you gotta think ahead. With that in mind, Goldmine courageousness and organisational efficiency knows no bounds this year, when we attempt to create our Christmas Pudding in the uber-traditional way and that is SOON.
That’s right! In many modern recipes and bakehouses, Christmas pudding preparation begins months early to allow the mixed dried fruits and sugars to really get to know each other, and in this intimate friendship – like the best relationship – allow one another to improve. So it’s with these romantic sentiments in mind, that we present to you The Prematurely Festive Best Christmas Pudding Recipe:
(Inspired by a Readers Digest 2002 Christmas supplement and adapted by Rebecca)
30g melted butter
1 ¼ cups of pitted prunes, roughly chopped
1 2/3 cups currents
1 ½ cups sultanas
1 ½ cups raisins, roughly chopped
¾ cup glace cherries, quartered
¾ cup almond meal
2 tsp mixed spice
1 cup dark muscovado sugar
3 ½ cups breadcrumbs
1 cup plain flour
Rind of 2 oranges, finely grated
Rind of 2 lemons, finely grated
175g carrot, peeled and grated (about 1 carrot)
175g potato, peeled and grated (about 1 potato)
175g apple, peeled, cored and grated (about 1 apple)
5 eggs, beaten
- Grease your tin with the melted butter (we might do a big round 2 litre pudding, or assume people won’t be able to share and use our Dariol moulds), line the tin/s with baking paper and grease the paper. Make sure you prepare greased baking paper and put it aside for the lid too.
- Mix the remaining ingredients together thoroughly.
- Spoon the mixture into your prepared tin/s and smooth the surface. Cover the mixture in the tin with the greased paper, then either your tin lid or foil (if you’re using foil, create a pleat in the centre to allow for expansion, and secure it with twine).
- Leave the pudding/s to stand in a cool place overnight.
- To cook the pudding, place a trivet or folded teatowel within a large pot and place your pudding tin/s on top (so the tin does not touch the bottom of the pot). Fill the pot with boiling water so that it comes up to halfway up your pudding tin/s. (Adding some sliced lemon to the water at this stage can prevent the tin from blackening during the cooking process.)
- Cover the pot and boil very gently for 9 hours, making sure to replenish the boiled water regularly as it evaporates (always use boiling water!).
- Remove the pudding tin/s from the water, cool, and refresh the baking paper/foil lid with new paper and foil.
- Store in the fridge for up to 2 months.
When preparing to eat on Christmas Day, steam the pudding in the same way for 2-3 hours. Loosen the pudding from the tin using a palette knife and turn it out onto a heated serving plate.
We’re also taking some handy hints from one of our bibles, Gourmet Traveller, who made these comments about the importance of correct pudding storage in our warmer climate. Please read these by clicking the “story” tab on this link!
To those of you out there also planning on jumping into Christmas early this year – let us know any tips, good luck and … well … Seasons Greetings?!