Stir Up Sunday
The Sunday before Advent is "Stir Up Sunday". In 2012, therefore, "Stir-up Sunday" is 25th November and is the day when traditionally, the family makes their Christmas Puddings.
Stir up, we beseech thee, O Lord, the wills of thy faithful people;
that they, plenteously bringing forth the fruit of good works,
may of thee be plenteously rewarded;
through Jesus Christ our Lord.
Amen.
Personally, I prefer to make mine rather earlier than this. Whilst they are not difficult to make, there is a certain amount of logistics involved. It takes a fair amount of planning to collect together all the ingredients, the equipment and the time taken to steam the puddings is rather longer than today's Microwave Culture are used to. I also believe the longer the pudding has to mature, the better. So I generally try and make mine in October.
Stir up, we beseech thee,
The pudding in the pot;
And when we get home
We'll eat the lot.
This recipe originated from my Grandmother - where she got it from I don't know but she did work "In Service" for a large Gloucestershire hotel and may have picked it up from there. Or it may well be a very old family traditional recipe. I really have no idea. Since I got my hands on it, the recipe has changed somewhat, for a number of reasons. A major reason, and one why I continue to make my own puddings, is that I dislike glace cherries and cut peel - both of which are almost guaranteed to be found in shop-bought puddings. Making my own means that I can include the ingredients I want and omit the ones I don't like. And it is a good enough reason for you to make your own as well and help keep this family-oriented tradition going.
It is also a bit of a "thereabouts" recipe, where the ingredients' amounts may be qualified by "or thereabouts" Not got the right amount of currants? Or just don't like 'em? Not a problem, make up the weight with something you do like - dates, raisins, dried cherries & cranberries, whatever you can get. And so on and so forth. This recipe is very amenable to personal adaptation.
Ingredients & Equipment
As this is derived from an old recipe, I make no apologies for stating amounts in good old-fashioned pounds & ounces. If you really must translate into metric quantities, then feel free, I won't stop you. So long as I have kitchen scales that can handle either system, I don't really mind how a recipe is specified.
1 All the pudding ingredients gathered together
This recipe will make five lbs of puddings - that's one large and one medium, or five small, or one medium and three small - well, no doubt you get the general idea. Of course, altering the amounts to make less or more is simply a case of multiplying the amounts. I've always found that the amounts here produce the bare minimum number of puddings I can get away with. It seems to be a popular product!
Pudding cloth is an essential part of this recipe. It really gives the pudding the correct "look" and it really helps when removing the cooked pudding from the bowl. It ought to be available from any decent kitchen shop, but I've yet to find an on-line shop that can supply it.
Ingredients
•4 oz Plain Flour
•2 oz Dark Chocolate, grated
•1 teaspoon Mixed Spice
•6 oz Fresh White Breadcrumbs
•10 oz Suet
•8 oz Muscavado Sugar
•2 oz Dried Apples & Apricots
•2½ lbs Raisins, Currants & chopped Dates
•2 oz Hazelnuts, Walnuts & Almonds, chopped
•zest of 1 Lemon and same volume of Orange zest
•2 teaspoons Vanilla essence
•½ teaspoon Almond essence
•4 Large Eggs
•1 tablespoon Black Treacle
•½ pint Dark beer
•¼ pint Dark Rum and/or Brandy
Equipment
•Large Mixing Bowl
•Robochef
•Large Wooden Spoon
•Teaspoon
•Tablespoon
•Scales
•Large Saucepan or Steamer
•Pudding Cloth (Butter Muslin)
•Butcher's string
•Greaseproof paper
•Pudding bowls
Method (Day 1)
Creating the Mixture
1.Prepare the breadcrumbs using fresh bread and the Robochef.
2.The Robochef is also useful for grating the chocolate. Use good quality high-cocoa dark chocolate and don't grate it too finely.
3.And finally, it is useful for coarsely chopping the nuts.
4.The dried apples and apricots can be snipped into small pieces using kitchen scissors.
5.The orange and lemon zest should be cut into fairly small pieces.
6.Sift the flour into the mixing bowl. Add the chocolate and spices.
7.Add the suet, the breadcrumbs the suet and the sugar. Mix well.
8.Add the dried fruit, the nuts and the zest.
9.Add the essences, the treacle, the eggs, the beer and the brandy/rum. Stir well until the mixture is fully mingled.
10.Let everyone in the family have a stir and make their secret wishes.
11.Cover the bowl with a clean cloth and leave overnight for the mixture to rest and develop.
Notes
1.I've already stated that this recipe is very easy to alter to cater to personal tastes. I would like to repeat this advice, with some examples here.
2.I often use self-raising flour. It makes no real difference. It's still going to be a rich, heavy pudding! In other words, use whatever is most easily to hand
3.I tend to use vegetable Suet nowadays, but only because it's easier to get than normal Beef Suet. Vegetable Suet may make the pudding slightly lighter, but not enough for me to be able to tell.
4.If you can't get dried apples, use peeled, grated fresh apple then - and cut down on the amount of beer (i.e. fluid) used.
5.And talking of beer, Guinness is indeed dark but a sweet Brown Ale is the best choice. Do not use lager!
6.This quantity of chocolate will add flavour the pudding. You can always cut down on the amount used if this is undesirable. Originally, it's purpose was to help darken the pudding.
7.Almost any nuts, except peanuts, may be used. I add Pecan nuts to my recipe when I can get them.
8.I don't use Sultanas or Golden Raisins in my recipe. I prefer the darker fruits specified above.
9.But I do add some exotic fruits when I can get them - I managed to obtain some sour dried cherries and dried blueberries one year, and they were a very tasty addition.
10.I like dark rum! That, with the molasses, helps to give this pudding a rich flavour. But if you don't like it, just use all brandy instead.
Method (Day 2)
Filling the puddings.
1.Butter the insides of the pudding bowls.
2.Place a large square of Pudding Cloth in the bowls. The butter helps the cloth stick to the sides of the bowl.
3.The cloth needs to be large enough so the the diagnoal corners can be tied over the top of the pudding mixture.
4.Spoon the mixture into the bowls, leaving a small amount of room for expansion.
5.Cover the mixture with a circle of baking paper.
6.Knot the cloth over the top of the pudding.
7.Cover with a pleated piece of foil.
8.Secure the foil with string. Ensure you create a handle at this stage. It'll be a great help when removing the cooked puddings from the steamer.
9.Place the bowl into a large saucepan or steamer, on top of a small plate or saucer - the pudding should not have direct contact with the bottom of the saucepan.
10.Fill up the saucepan with water to about halfway up the side of the pudding bowl.
11.Heat up the water 'til at the boil and then reduce heat to keep at a gentle boil.
12.Boil for 4 hours (medium pudding) to 6 hours (large pudding) topping up with HOT water throughout as necessary.
13.Remove the pudding bowls and leave them on a trivet to cool overnight.
Notes
1.Yes, I know - that is a very long time to cook something.
2.But it is better to over-cook these puddings than risk under-cooking. In fact, it is almost impossible to over-cook them.
3.Do not let the steamer boil dry!
Method (Day 3)
Storing the puddings.
1.Remove and discard the string and foil coverings.
2.Carefully ease out the puddings - the pudding cloth really helps here!
3.Wrap the cloth-covered puddings in foil.
4.Store in a cool, dry place until Christmas Eve.
Christmas Eve
1.Take your pudding and remove it from it's foil covering.
2.Place the pudding in a buttered bowl and, as when it received its first steam...
3.Top up the bowl with a good slug of rum and/or brandy.
4.Cover with a pleated piece of foil.
5.Secure the foil with string. Again, ensure you create a string handle.
Christmas Day
1.Place the pudding bowl into a large saucepan or steamer, again, just as when it was received its first steaming.
2.Fill up the saucepan with water to about halfway up the side of the pudding bowl.
3.Heat up the water 'til at the boil and then reduce heat to keep at a gentle boil.
4.Boil for 2 hours(medium pudding) to 4 hours (large pudding) topping up with HOT water throughout as necessary.
5.Remove the pudding bowl from the steamer and remove the foil and string
6.Untie the cloth knots (or cut them off) and remove the baking paper circle.
7.Up-end the bowl onto a plate.
8.Remove the bowl and carefully remove the cloth.
9.Pour on a decent (two or three tablespoonfuls) quantity of warmed rum and/or brandy and ignite.
10.Serve immediately with custard, cream, clotted cream, brandy butter or whatever else takes your fancy.
Notes
1.Warming the rum/brandy is essential for a good flame.
2.A few seconds (and no more than that!) in the microwave is a good way of achieving this.
3.Do try to flame the pudding a the table. After all this trouble making the pudding, it would be a shame not to milk the occasion for all it's worth.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Chocolate Nut Strudel
Serves 6
1 tbsp butter (for greasing)
200g mixed chopped nuts
115g dark chocolate
115g milk chocolate
115g white chocolate
200g filo pastry
150g butter (unsalted is best)
2tbsp gold syrup
55g icing sugar
Preheat the oven to 190 deg C (Gas mark 5). Lightly grease a baking sheet with 1 tablespoon butter. Reserve 1 tablespoon nuts for the toping.
Mix the chocolate together in a bowl.
Please 1 sheet of filo on a clean tea towel. Melt the butter and brush the sheet of filo with butter, drizzle with a little syryp and sprinkle with some nuts and chocolate. Place another sheet of filo on top and repeat until you have used all the nuts and chocolate.
Use the tea towel to help you carefully roll up the strudel and place on the baking sheet, drizzle with a little more golden syrup and sprinkle with the reserved nuts. Bake for 20-25 minutes. If the nuts start to brown too much, cover the strudel with foil.
Sprinkle with icing sugar, slice and eat warm with ice-cream.
1 tbsp butter (for greasing)
200g mixed chopped nuts
115g dark chocolate
115g milk chocolate
115g white chocolate
200g filo pastry
150g butter (unsalted is best)
2tbsp gold syrup
55g icing sugar
Preheat the oven to 190 deg C (Gas mark 5). Lightly grease a baking sheet with 1 tablespoon butter. Reserve 1 tablespoon nuts for the toping.
Mix the chocolate together in a bowl.
Please 1 sheet of filo on a clean tea towel. Melt the butter and brush the sheet of filo with butter, drizzle with a little syryp and sprinkle with some nuts and chocolate. Place another sheet of filo on top and repeat until you have used all the nuts and chocolate.
Use the tea towel to help you carefully roll up the strudel and place on the baking sheet, drizzle with a little more golden syrup and sprinkle with the reserved nuts. Bake for 20-25 minutes. If the nuts start to brown too much, cover the strudel with foil.
Sprinkle with icing sugar, slice and eat warm with ice-cream.
Vanilla Apple Cake (c)
(c) Sweet and Simple Bakes
Ingredients:
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerera sugar
¼ tsp ground cinnamon
Method:
Step 1: Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.
Step 2: Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Step 3: Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerera and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
Step 4: Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Notes : I used a silicone cake dish, so left the cake to cool in that on top of a cake rack and it seemed to work well.
I served it warm with Clotted cream, but can be eaten warm with custard or cold with good quality vanilla ice-cream.
Ingredients:
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerera sugar
¼ tsp ground cinnamon
Method:
Step 1: Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.
Step 2: Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter.
Step 3: Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerera and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
Step 4: Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.
Notes : I used a silicone cake dish, so left the cake to cool in that on top of a cake rack and it seemed to work well.
I served it warm with Clotted cream, but can be eaten warm with custard or cold with good quality vanilla ice-cream.
Strawberry Shortcakes - with variations
900g strawberries (reserve a couple for decoration)
6 tbsp sugar (reduce if you don't like it too sweet)
300g plain flour, plus extra for flouring
5 tbsp sugar (3 for the mix and 2 for the baking)
1 tbsp baking powder
1/2 tsp salt
110g cold butter
1 large egg - lightly beaten
130ml milk
Icing sugar (optional)
Place 1/3 of the strawberries (or other fruit) in a large bowl and crush, you can use a potato crusher or just the back of a serving spoon. Slice the remaining strawberries and stir into the crushed ones and add the sugar. Cover and leave on one side; doesn't need to be in the fridge.
Blend the butter into the flour, using the rubbing in method. When the texture is that of fine breadcrumbs add the remaining ingredients (3 tbsp sugar, salt and baking powder).
Combine the beaten egg with the milk, and add to the flour mixture. Mix with a knife (my gran told or rather showed me how to do this) but you could use a fork or some other fancy gadget like a food mixer.
Turn the dough out onto a floured surface and knead lightly until it comes together.
Using your fingertips, pat the dough into a rectangular shape about 2cm high. Flour a circular 7cm bisuit cutter and cut out your rounds of dough. Place the rounds on an oiled baking sheet and dust the tops with the remaining sugar,
Place into a pre-heated oven (220oC), in the lower/middle section and back for 12-15 mins or until golden brown. Remove from oven and allow to cool on the tray before removing to a wire rack to cool completely.
When cool, split the shortcakes in half and place the bottom half on a plate, top with a spoonful of the strawberries, and top with a some whipped or clotted cream. Place the top half of the shortcake on top and dredge with some icing sugar or a whole strawberry. Serve immediately.
Variations
6 tbsp sugar (reduce if you don't like it too sweet)
300g plain flour, plus extra for flouring
5 tbsp sugar (3 for the mix and 2 for the baking)
1 tbsp baking powder
1/2 tsp salt
110g cold butter
1 large egg - lightly beaten
130ml milk
Icing sugar (optional)
Place 1/3 of the strawberries (or other fruit) in a large bowl and crush, you can use a potato crusher or just the back of a serving spoon. Slice the remaining strawberries and stir into the crushed ones and add the sugar. Cover and leave on one side; doesn't need to be in the fridge.
Blend the butter into the flour, using the rubbing in method. When the texture is that of fine breadcrumbs add the remaining ingredients (3 tbsp sugar, salt and baking powder).
Combine the beaten egg with the milk, and add to the flour mixture. Mix with a knife (my gran told or rather showed me how to do this) but you could use a fork or some other fancy gadget like a food mixer.
Turn the dough out onto a floured surface and knead lightly until it comes together.
Using your fingertips, pat the dough into a rectangular shape about 2cm high. Flour a circular 7cm bisuit cutter and cut out your rounds of dough. Place the rounds on an oiled baking sheet and dust the tops with the remaining sugar,
Place into a pre-heated oven (220oC), in the lower/middle section and back for 12-15 mins or until golden brown. Remove from oven and allow to cool on the tray before removing to a wire rack to cool completely.
When cool, split the shortcakes in half and place the bottom half on a plate, top with a spoonful of the strawberries, and top with a some whipped or clotted cream. Place the top half of the shortcake on top and dredge with some icing sugar or a whole strawberry. Serve immediately.
Variations
- Raspberries - I love the sharpness of the fruit and it's natural affinity with the shortcake
- Rhubarb - gently stew until just cooked and allow to cool
- Blueberries - I like them cooked but you could use them raw
- Bananas & Dulce con Leche - not my taste but a variation on banoffee pie
- Nectatines/Peaches - gently poach in some white wine/vanilla pods and allow to cool then slice thinly
Chocolate Brownies
(The Best ever) Chocolate Brownies*
* Health advisory notice, this produce is high in enjoyment and pleasure content... please take care when drinking
Ingredients
5 Large Organic Eggs
1 teaspoon real vanilla essence
625g Caster Sugar
405g Unsalted Butter
Carton/Tin Green & Blacks Organic Cocoa 150g
200g Pecans—Chopped medium/small
315g Self Raising Flour
Optional
For nut allergy avoidance change Pecans for Marshmallows, small ones or chopped large ones (Warning—this is seriously gooey)
When you pour the mixture into the tin, shake a bag of Maltesers over the top of the mix and bake as normal
Baking Instructions
Preheat oven to 150oC/gas 2.
Beat the eggs and Sugar together and add the vanilla essence to the mixture and periodically keep beating it until smooth and creamy.
Measure the flour, and add the tin of cocoa, sift into a separate bowl and add the chopped nuts at this stage; put to one side.
Gently melt the butter in a pan until it is liquid, but not too hot.
Add the dry mixture to the eggs/sugar mix, and then pour on the melted butter, keep stirring until the mix is fully liquid with no flour visible. The texture will thicken slightly, but remains ‘sloppy’ (like liquid fudge).
Pour into a baking tray, 16inches long and 12 inches wide and bake in the over for 45 mins.
Leave in the tin until cold, preferably overnight and then cut into pieces 2 by 2 inches or in a size appropriate to your requirements.
I make these a couple of times a year, for the superbowl, my birthday and on request for friends... they are nice served cold or warm with good quality vanilla ice-cream but however you eat them.. enjoy
* Health advisory notice, this produce is high in enjoyment and pleasure content... please take care when drinking
Ingredients
5 Large Organic Eggs
1 teaspoon real vanilla essence
625g Caster Sugar
405g Unsalted Butter
Carton/Tin Green & Blacks Organic Cocoa 150g
200g Pecans—Chopped medium/small
315g Self Raising Flour
Optional
For nut allergy avoidance change Pecans for Marshmallows, small ones or chopped large ones (Warning—this is seriously gooey)
When you pour the mixture into the tin, shake a bag of Maltesers over the top of the mix and bake as normal
Baking Instructions
Preheat oven to 150oC/gas 2.
Beat the eggs and Sugar together and add the vanilla essence to the mixture and periodically keep beating it until smooth and creamy.
Measure the flour, and add the tin of cocoa, sift into a separate bowl and add the chopped nuts at this stage; put to one side.
Gently melt the butter in a pan until it is liquid, but not too hot.
Add the dry mixture to the eggs/sugar mix, and then pour on the melted butter, keep stirring until the mix is fully liquid with no flour visible. The texture will thicken slightly, but remains ‘sloppy’ (like liquid fudge).
Pour into a baking tray, 16inches long and 12 inches wide and bake in the over for 45 mins.
Leave in the tin until cold, preferably overnight and then cut into pieces 2 by 2 inches or in a size appropriate to your requirements.
I make these a couple of times a year, for the superbowl, my birthday and on request for friends... they are nice served cold or warm with good quality vanilla ice-cream but however you eat them.. enjoy
Fluffy Wholemeal Pancakes
Cooking Time: 15 mins
Chilling Time: 30 mins
Makes 12 pieces
The batter can be prepared the previous night and stored in the fridge.
Ingredients
- 50g wholemeal flour
- 50g plain flour
- 1 tsp baking powder
- 2 tsp brown sugar
- 1/2 tsp salt
- 1 egg, lightly beaten
- 15g butter, melted
- 1/2 tsp vanilla extract
- 250 ml milk
- oil
Method
Sift together the flours, baking powder and salt in a bowl. Stir in the sugar. Make a well in the centre and add the beaten egg, vanilla extract and melted butter. Gradually stir in the milk and mix well to form a smooth batter. Cover the bowl and set aside for an hour or overnight in the fridge. Heat a little oil in a frying pan and gently shake the pan so that the oil coats the base. Drain excess oil. Pour batter in desired shapes or plain rounds. Cook on low heat for 1-2 minutes on each side till cooked and golden.
Serving suggestions
Serve with sliced bananas and strawberries, drizzled with maple syrup
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