CHRISTMAS PUDDING

Christmas wouldn’t be the same without a traditional home-made pudding.


Ingredients:

65g/ 2 ½ oz Homepride plain flour

10g/ 2 tsps mixed spice

65g/ 2 ½ oz freshly made breadcrumbs

75g/ 3 oz muscavado sugar

75g/ 3 oz butter or margarine, melted

15g/ 1 level tbsp black treacle

2 eggs, size 3

60 ml/ 4 tbps old ale, stout or milk

Grated rind of ½ lemon

45g/ 1 ½ oz flaked almonds

125g/ 4 oz eating apples, peeled, cored and grated

50g/ 2 oz mixed peel, chopped

50g/ 2 oz currants

125g/ 4 oz sultanas


Procedure:

1. Have ready a steamer two-thirds full of fast boiling water or a large saucepan with a tight-fitting lid, one-third full.


2. Grease and base line a 1.1 ltr (2-pint) pudding basin and a sheet of foil or greaseproof paper for the top.
   
3. Sieve together the flour and mixed spice in a large bowl and add the breadcrumbs and sugar.
   
4. Stir in the remaining ingredients and beat together well for about 3 minutes.
   
5. Turn mixture into prepared pudding basin and cover with the greased foil or greaseproof paper. Tuck in securely round the rim, or tie with string.
   
6. Steam for 6 hours, taking care to add more boiling water to the steamer as necessary.
   
7. Cool, re-cover with clean greaseproof paper and store in a cool, dry place.
   
8. To serve steam for a further 2 to 3 hours. Remove from basin and flambé with brandy if desired.

Cook’s Notes:

Time: Preparation takes 30 minutes, cooking takes 6 hours.

Cook’s Tip: Mix may be prepared one day, refrigerated, then steamed the following day. The mixture may be steamed in two 850ml (1 ½ pint) pudding basins, each taking 4 hours to steam.

Serving Ideas: Serve with tangerine and Cointreau butter as an alternative to brandy butter. Cream together 75g (3 oz) unsalted butter and 75g (3oz) soft brown sugar. Beat in the grated rind of a small tangerine together with 15 ml (1 tbsp) tangerine juice and a dash of Cointreau to taste.

BROWN BREAD

Makes one small 450g (1 lb) loaf and five rolls, or one large loaf

This bread is so good it only needs a touch of butter to be enjoyed at its best.


Ingredients:

500g/ 1 lb 2 oz Harvest Gold Strong Brown Flour

5g/ 1 tsp salt

25g/ 1 oz Trex (vesgetable shortening)

5g/ 1 tsp baking powder

12g/ 2 sachets Homepride Easy Blend Yeast

5g/ 1 tsp caster sugar

300ml/ 11 fl oz water (150 ml near boiling, 150 ml cold)

Glaze
1 egg, size 3, lightly beaten

50 ml/ 2 fl oz milk

2.5/ ½ teaspoon salt


Procedure:

1. Preheat oven to 220 °C/ 425 °F/ Gas mark 7.


2. Grease a small loaf tin and baking tray or, for a large loaf, a 1kg (2lb) loaf tin.
   
3. Mix together the flour, baking powder and salt and rub in the fat. Add yeast.
   
4. Blend in the water and mix to form a soft dough.
   
5. Turn out onto a lightly floured surface and knead for about 5 minutes to give a smooth dough.
   
6. Shape or mould as required, placing mould joins downwards ready for baking.
   
7. Beat together the egg white the milk and salt. Brush the shaped dough with the egg glaze and cover with lightly oiled cling film. Prove in a warm place until double in size.
   
8. Remove the cling film, re-glaze, and bake the rolls for about 10 minutes, the small loaf for 15 to 20 minutes, until well risen and golden brown.
   
9. Turn out onto a wire rack and re-glaze immediately with egg mixture to give a shiny appearance.
   
10. Allow to cool before slicing.

Cook’s Notes:

Time: Preparation takes 25 minutes, cooking takes up to 30 minutes.

Serving Ideas: Goes particularly well with starter dishes e.g. pates, fish and salads. Even better if still warm.