Tag Archives: flour

Christmas Pudding Time Again

It’s that time of year again folks, and I’m running late, as usual. But my fruit is soaking now, and I’ll be steaming my puds next weekend. Here’s the 2010 original again. Dusting this off is now starting to feel like my own tradition, marking the start of the festive kitchen shenanigans…

Mixed fruits soaking for a Christmas pudding

Last Sunday was apparently ‘stir up Sunday’, the last Sunday before Advent when traditionally we’d begin preparing puddings for Christmas. However the Shopkeeper and I had been entertaining until the early hours and when I caught sight of myself in the bathroom mirror that morning the idea of taking some wrinkled old fruits and soaking them in booze was just a touch too ironic to contemplate.

Not to worry, there is still time to prepare your puddings. It’s really not difficult, and so much more satisfying than opening a shop bought box on Christmas day. I base mine on a recipe I first picked up in Waitrose nearly ten years ago but I’ve tinkered with and tweaked it over the years. Unlike the precise science of cake baking, puddings are very forgiving of changes so you don’t need to agonise or work with milligram precision. Last year I realised two hours into the steaming time that I’d forgotten the flour altogether, and the puddings were none the worse for it. My main changes have been to reduce the amount of sugar and flour, and to up the fruit and booze content – I really can’t imagine making a Christmas pudding with only two tablespoons of brandy! I also try to find an interesting mix of fruits to add to the basic raisins and sultanas. For instance this year we have some ‘Persian Delights’ dried fruit mixes in the shop which include pineapple, papaya and mango, so a packet of these has joined the other fruits in their brandy, orange juice and spice bath. And I have to have halved glacé cherries! They were always there in my childhood Christmas puddings, feel free to add any childhood memories of your own.

These quantities will make two 1.5 litre puddings, each big enough for eight people with some to spare [no harm in having a spare, and they make great gifts]. If you only want one, halve these quantities but the cooking time will be the same. You can also make small individual puddings which will take just two hours to steam.

  • 1.2 kg dried fruits, including 350 g each of raisins and sultanas, the rest made up of a mixture of whatever takes your fancy from cranberries, apricots, cherries [dried or glacé], blueberries, candied peel, etc. The more the merrier!
  • 500 ml stout
  • 200 ml brandy
  • 1 tbsp toffee vodka [optional]
  • Finely grated zest and juice of 2 oranges
  • 1 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 250 g suet [vegetable suet can be used if vegetarian]
  • 100 g flour
  • 200 g breadcrumbs
  • 100 g muscovado sugar
  • 1 tbsp golden syrup
  • 1 large apple [Bramley for preference] peeled and grated
  • 4 large eggs, beaten
  • 1 silver coin, any currency or denomination!

Start by mixing the dried fruits with the orange juice and zest, spices, stout and brandy [and toffee vodka if using]. Leave to soak for a couple of days, stirring from time to time. Mine is doing this now [on top of the washing machine to make best use of the vibrations] and every stir fills the kitchen with the smell of Christmas.

When I’m ready to cook this tomorrow I’ll add all the other ingredients and mix well. Traditionally everyone in the house should stir the mix whilst making a wish, and I might even invite a few of the neighbours to have a go just to make sure. Grease the pudding basins [1.5 litre capacity] and fill them to a couple of centimetres below the rim, tapping and pushing down well to make sure there are no gaps or air bubbles.

The only really fiddly bit is sealing the basins for steaming, and if you really can’t be bothered then you can buy plastic versions with clip on lids. Otherwise for each basin cut two large squares of greaseproof paper and one of foil and stack them with the foil on top. Fold once near the middle, and then back again about two centimetres away to make a pleat. Cover the top of the basin with your pleated sheets and tie around with string. It will help if you can loop through another piece of string to make a handle, but this is easier with four hands so enrol a helper. You let your neighbour make a wish didn’t you? Well it’s payback time.

A wrapped Christmas Pudding ready for steaming

Place each sealed basin onto a trivet [an upturned heat-proof plate will do] in a pan and carefully pour in boiling water to around half way up the basin’s sides. Cover the pan, and once simmering steam the puddings for six hours. Check the water from time to time and top up as necessary. Six whole hours when you can’t leave them entirely alone but they will require little of your attention – time to do some online Christmas shopping perhaps, or to write your cards?

Once they’re done allow the puddings to cool, remove the foil etc., wipe the bowls clean and decide whether you plan to reheat them by steaming again or in the microwave. If the former then repeat the wrapping process described above. If you’re microwaving then simply cover well with two or three layers of clingfilm. Place the puddings somewhere cool and dark [I wrap them in plastic bags too] and forget about them until Christmas morning.

Come the big day heat your pudding by steaming for two hours, or give it six minutes on full power in an 850 watt microwave. Wrap your silver coin in foil [easier to find, less easy to swallow by accident, and cleaner] and make a slit in the base of the pudding to insert it. Ease the pudding from its bowl onto a plate, warm a ladleful of brandy, pour over and set alight. I can never resist a sprig of holly too.

You might want custard or cream, but I must have brandy butter with this. Recipe to follow when I make it a week or so before Christmas…

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Lamb Shanks

Lamb shanks marinating in red wine, with garlic, rosemary, cassia bark and juniper.

Looking back I surprised myself by finding that the recipe upon which this is based doesn’t actually include rosemary. It’s lamb for heaven’s sake! Surely if you marinate lamb without rosemary it becomes a police matter? Nigel Slater’s original [which I can’t find online, he must want you to buy the book] used thyme. But my most fondly remembered version of this was made using the extravagantly perfumed sprigs of the council funded, ‘help yourself” rosemary bush by the post office in Salcombe, Devon.

Ditch End across the estuary in East Portlemouth, the sumptuous seventies porn-palace of a house where we stayed, has since disappeared – I hope the same isn’t true of the municipal herb garden.

for two

  • 2 lamb shanks
  • rosemary sprigs, several
  • 2 bulbs of garlic, sliced in half across their equators
  • a bay leaf
  • a piece of cassia bark [or a cinnamon stick]
  • sherry vinegar, 2 tablespoons
  • an onion, chopped
  • red wine, a bottle [something full and fruity]
  • a dozen juniper berries, lightly crushed and wrapped in muslin
  • anchovy fillets, a couple
  • flour
  • oil

Marinate the lamb in the wine, with the sherry vinegar, garlic, rosemary, bay, cassia and juniper. Leave this at least overnight. I think the Salcombe version was delayed by a day and so had a good 48 hours.

Heat some oil in a heavy, lidded casserole dish. Pat dry the marinated lamb, toss it in a little flour, and brown well on all side. Set the lamb aside and soften the onions in the same pan, adding more oil if necessary. Once the onions are soft and golden chop the anchovy fillets well and add to the pan, cooking for a couple of minutes more.

Return the lamb to the pan. Remove the juniper parcel from the marinade then add the rest to the casserole, and bring to a simmer. Now into the oven, for either 2 hours at 200°C, or 4 hours at 150°C. Remove the finished lamb to somewhere warm to rest whilst you check the sauce for seasoning, fish out the rosemary sprigs and bay leaf, and thicken if necessary. The garlic should be yieldingly soft, and depending on your taste you might smoosh [this word exists, so they tell me!] some of the softened innards into the sauce whilst removing the papery skins, or discard them altogether – their flavouring work is done.

Serve with – what else? – mash!

 

#clocksgoback recipe

Christmas Pudding Time Again

It’s that time of year again folks, and I’m running late, as usual. But my fruit is soaking now, and I’ll be steaming my puds next weekend. Here’s the 2010 original again. Dusting this off is now starting to feel like my own tradition, marking the start of the festive shenanigans…

Mixed fruits soaking for a Christmas pudding

Last Sunday was apparently ‘stir up Sunday’, the last Sunday before Advent when traditionally we’d begin preparing puddings for Christmas. However the Shopkeeper and I had been entertaining until the early hours and when I caught sight of myself in the bathroom mirror that morning the idea of taking some wrinkled old fruits and soaking them in booze was just a touch too ironic to contemplate.

Not to worry, there is still time to prepare your puddings. It’s really not difficult, and so much more satisfying than opening a shop bought box on Christmas day. I base mine on a recipe I first picked up in Waitrose nearly ten years ago but I’ve tinkered with and tweaked it over the years. Unlike the precise science of cake baking, puddings are very forgiving of changes so you don’t need to agonise or work with milligram precision. Last year I realised two hours into the steaming time that I’d forgotten the flour altogether, and the puddings were none the worse for it. My main changes have been to reduce the amount of sugar and flour, and to up the fruit and booze content – I really can’t imagine making a Christmas pudding with only two tablespoons of brandy! I also try to find an interesting mix of fruits to add to the basic raisins and sultanas. For instance this year we have some ‘Persian Delights’ dried fruit mixes in the shop which include pineapple, papaya and mango, so a packet of these has joined the other fruits in their brandy, orange juice and spice bath. And I have to have halved glacé cherries! They were always there in my childhood Christmas puddings, feel free to add any childhood memories of your own.

These quantities will make two 1.5 litre puddings, each big enough for eight people with some to spare [no harm in having a spare, and they make great gifts]. If you only want one, halve these quantities but the cooking time will be the same. You can also make small individual puddings which will take just two hours to steam.

  • 1.2 kg dried fruits, including 350 g each of raisins and sultanas, the rest made up of a mixture of whatever takes your fancy from cranberries, apricots, cherries [dried or glacé], blueberries, candied peel, etc. The more the merrier!
  • 500 ml stout
  • 200 ml brandy
  • 1 tbsp toffee vodka [optional]
  • Finely grated zest and juice of 2 oranges
  • 1 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 250 g suet [vegetable suet can be used if vegetarian]
  • 100 g flour
  • 200 g breadcrumbs
  • 100 g muscovado sugar
  • 1 tbsp golden syrup
  • 1 large apple [Bramley for preference] peeled and grated
  • 4 large eggs, beaten
  • 1 silver coin, any currency or denomination!

Start by mixing the dried fruits with the orange juice and zest, spices, stout and brandy [and toffee vodka if using]. Leave to soak for a couple of days, stirring from time to time. Mine is doing this now [on top of the washing machine to make best use of the vibrations] and every stir fills the kitchen with the smell of Christmas.

When I’m ready to cook this tomorrow I’ll add all the other ingredients and mix well. Traditionally everyone in the house should stir the mix whilst making a wish, and I might even invite a few of the neighbours to have a go just to make sure. Grease the pudding basins [1.5 litre capacity] and fill them to a couple of centimetres below the rim, tapping and pushing down well to make sure there are no gaps or air bubbles.

The only really fiddly bit is sealing the basins for steaming, and if you really can’t be bothered then you can buy plastic versions with clip on lids. Otherwise for each basin cut two large squares of greaseproof paper and one of foil and stack them with the foil on top. Fold once near the middle, and then back again about two centimetres away to make a pleat. Cover the top of the basin with your pleated sheets and tie around with string. It will help if you can loop through another piece of string to make a handle, but this is easier with four hands so enrol a helper. You let your neighbour make a wish didn’t you? Well it’s payback time.

A wrapped Christmas Pudding ready for steaming

Place each sealed basin onto a trivet [an upturned heat-proof plate will do] in a pan and carefully pour in boiling water to around half way up the basin’s sides. Cover the pan, and once simmering steam the puddings for six hours. Check the water from time to time and top up as necessary. Six whole hours when you can’t leave them entirely alone but they will require little of your attention – time to do some online Christmas shopping perhaps, or to write your cards?

Once they’re done allow the puddings to cool, remove the foil etc., wipe the bowls clean and decide whether you plan to reheat them by steaming again or in the microwave. If the former then repeat the wrapping process described above. If you’re microwaving then simply cover well with two or three layers of clingfilm. Place the puddings somewhere cool and dark [I wrap them in plastic bags too] and forget about them until Christmas morning.

Come the big day heat your pudding by steaming for two hours, or give it six minutes on full power in an 850 watt microwave. Wrap your silver coin in foil [easier to find, less easy to swallow by accident, and cleaner] and make a slit in the base of the pudding to insert it. Ease the pudding from its bowl onto a plate, warm a ladleful of brandy, pour over and set alight. I can never resist a sprig of holly too.

You might want custard or cream, but I must have brandy butter with this. Recipe to follow when I make it a week or so before Christmas…

Easter Eggsess – Again!

Sorry, not had much time to post lately. Bloody working for a living and all that. So until normal service resumes here’s a repeat from last Easter which went down very well at the time – both online and on the plate!

A rich chocolate and bourbon tart, topped with mini Easter eggs

Apologies for the James Martin style egg puns but this is an ideal recipe if you find yourself with too much Easter chocolate on your hands, especially if that includes 350g of dark chocolate and a packet of Cadbury’s mini eggs. I can take no credit for the recipe which belongs to Dan Lepard of the Guardian – only the  decorative tweaks and techniques are my own.

Dan’s recipe produces a very easy to work crust [although I used an extra egg yolk and a splash more water] which can be rolled to less than the thickness of a £1 coin. The key thing is the freeze chilling. I also doubled the quantity of bourbon in the filling [hic!].

To make a well in the centre which can be filled with mini eggs or whatever you fancy [raspberries would be good when in season] pour half the filling into the baked pastry base and chill to set. Meanwhile keep the rest of the filling liquid over a barely simmering bain marie [see the temperature guides in the original recipe]. When the first half has set [after about 10 to 15 minutes] place a glass or jar in the middle and pour the rest of the filling around. The first time I did this I used a metal moulding ring which was a mistake – a glass or jar gives you more purchase when you come to gently twist and remove it which you should do once everything is completely set and after the tart has been out of the fridge for a few minutes.

If using fruit pile it high and allow it to spill over the edges of the centre well. This is less easy however with chocolate eggs. And if you haven’t spent enough time recently in your local cardiac unit you could serve this with cream, but it is easily rich enough without.

Christmas Pudding Time Again

Last year I missed ‘Stir Up Sunday’ – the whole sorry story from 2010 is reposted below – so this year I’m posting early so that you’ll have time to soak your fruit and clear your diary ready for a weekend of pudding making come 20th November, this year’s date. Feel free to do it sooner if the fancy takes you, your puddings will only get better as they mature…

Mixed fruits soaking for a Christmas pudding

Last Sunday was apparently ‘stir up Sunday’, the last Sunday before Advent when traditionally we’d begin preparing puddings for Christmas. However the Shopkeeper and I had been entertaining until the early hours and when I caught sight of myself in the bathroom mirror that morning the idea of taking some wrinkled old fruits and soaking them in booze was just a touch too ironic to contemplate.

Not to worry, there is still time to prepare your puddings. It’s really not difficult, and so much more satisfying than opening a shop bought box on Christmas day. I base mine on a recipe I first picked up in Waitrose nearly ten years ago but I’ve tinkered with and tweaked it over the years. Unlike the precise science of cake baking, puddings are very forgiving of changes so you don’t need to agonise or work with milligram precision. Last year I realised two hours into the steaming time that I’d forgotten the flour altogether, and the puddings were none the worse for it. My main changes have been to reduce the amount of sugar and flour, and to up the fruit and booze content – I really can’t imagine making a Christmas pudding with only two tablespoons of brandy! I also try to find an interesting mix of fruits to add to the basic raisins and sultanas. For instance this year we have some ‘Persian Delights’ dried fruit mixes in the shop which include pineapple, papaya and mango, so a packet of these has joined the other fruits in their brandy, orange juice and spice bath. And I have to have halved glacé cherries! They were always there in my childhood Christmas puddings, feel free to add any childhood memories of your own.

These quantities will make two 1.5 litre puddings, each big enough for eight people with some to spare [no harm in having a spare, and they make great gifts]. If you only want one, halve these quantities but the cooking time will be the same. You can also make small individual puddings which will take just two hours to steam.

  • 1.2 kg dried fruits, including 350 g each of raisins and sultanas, the rest made up of a mixture of whatever takes your fancy from cranberries, apricots, cherries [dried or glacé], blueberries, candied peel, etc. The more the merrier!
  • 500 ml stout
  • 200 ml brandy
  • 1 tbsp toffee vodka [optional]
  • Finely grated zest and juice of 2 oranges
  • 1 tsp freshly grated nutmeg
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • 250 g suet [vegetable suet can be used if vegetarian]
  • 100 g flour
  • 200 g breadcrumbs
  • 100 g muscovado sugar
  • 1 tbsp golden syrup
  • 1 large apple [Bramley for preference] peeled and grated
  • 4 large eggs, beaten
  • 1 silver coin, any currency or denomination!

Start by mixing the dried fruits with the orange juice and zest, spices, stout and brandy [and toffee vodka if using]. Leave to soak for a couple of days, stirring from time to time. Mine is doing this now [on top of the washing machine to make best use of the vibrations] and every stir fills the kitchen with the smell of Christmas.

When I’m ready to cook this tomorrow I’ll add all the other ingredients and mix well. Traditionally everyone in the house should stir the mix whilst making a wish, and I might even invite a few of the neighbours to have a go just to make sure. Grease the pudding basins [1.5 litre capacity] and fill them to a couple of centimetres below the rim, tapping and pushing down well to make sure there are no gaps or air bubbles.

The only really fiddly bit is sealing the basins for steaming, and if you really can’t be bothered then you can buy plastic versions with clip on lids. Otherwise for each basin cut two large squares of greaseproof paper and one of foil and stack them with the foil on top. Fold once near the middle, and then back again about two centimetres away to make a pleat. Cover the top of the basin with your pleated sheets and tie around with string. It will help if you can loop through another piece of string to make a handle, but this is easier with four hands so enrol a helper. You let your neighbour make a wish didn’t you? Well it’s payback time.

A wrapped Christmas Pudding ready for steaming

Place each sealed basin onto a trivet [an upturned heat-proof plate will do] in a pan and carefully pour in boiling water to around half way up the basin’s sides. Cover the pan, and once simmering steam the puddings for six hours. Check the water from time to time and top up as necessary. Six whole hours when you can’t leave them entirely alone but they will require little of your attention – time to do some online Christmas shopping perhaps, or to write your cards?

Once they’re done allow the puddings to cool, remove the foil etc., wipe the bowls clean and decide whether you plan to reheat them by steaming again or in the microwave. If the former then repeat the wrapping process described above. If you’re microwaving then simply cover well with two or three layers of clingfilm. Place the puddings somewhere cool and dark [I wrap them in plastic bags too] and forget about them until Christmas morning.

Come the big day heat your pudding by steaming for two hours, or give it six minutes on full power in an 850 watt microwave. Wrap your silver coin in foil [easier to find, less easy to swallow by accident, and cleaner] and make a slit in the base of the pudding to insert it. Ease the pudding from its bowl onto a plate, warm a ladleful of brandy, pour over and set alight. I can never resist a sprig of holly too.

You might want custard or cream, but I must have brandy butter with this. Recipe to follow when I make it a week or so before Christmas…

Pheasant and Raisin Ravioli

Pasta Maker

This was one of those times when the dish in question became the happier accidental cousin of the meal before. The pheasant was cooked as a tribute to the unforgettable River Cafe’s Rose Gray when she died in 2010. But pleasant as the original dish was, I don’t have wood fired oven in my kitchen, and I don’t have Rose’s magic in my finger tips. So having served the breasts according to the original recipe, I made this using the leg meat and carcass pickings from a large bird [a small whole bird will easily yield enough meat for two people]. I’m giving no precise measurements here other than to say that you should use 1 large egg for each 100g type 00 flour for your pasta dough. Beyond that it’s a case of let go and follow your instincts, they’re invariably right, as I’m sure Rose would agree…

Take the meat from the cooked bird and chop finely – the flavour of pheasant is potent and a little goes a long way. Use the carcass to make a stock with some onion, carrot and celery, a bouquet garni of thyme, parsley, bay and marjoram, and few crushed juniper berries. Soak a handful of raisins in a large wine glass of ruby port. Mash a squashy ball of Mozzarella with a fork and add the chopped meat and the raisins. Reduce the stock to a few tablespoons, throw in the port from the raisins and reduce again. Whilst the reduction reduces roll your pasta dough out to the thinnest setting on your machine, and make your ravioli using a
rounded teaspoon of the filling in each. Add enough cream or crème fraiche to your reduced sauce to quadruple its volume along with a teaspoon of good grain mustard and adjust the seasoning. The ravioli are cooked when the water returns to the boil and they float to the surface. Transfer them to warmed plates and drizzle sparingly with olive oil, then liberally with the sauce.

Easter Eggsess

A rich chocolate and bourbon tart, topped with mini Easter eggs

Apologies for the James Martin style egg puns but this is an ideal recipe if you find yourself with too much Easter chocolate on your hands, especially if that includes 350g of dark chocolate and a packet of Cadbury’s mini eggs. I can take no credit for the recipe which belongs to Dan Lepard of the Guardian – only the  decorative tweaks and techniques are my own.

Dan’s recipe produces a very easy to work crust [although I used an extra egg yolk and a splash more water] which can be rolled to less than the thickness of a £1 coin. The key thing is the freeze chilling. I also doubled the quantity of bourbon in the filling [hic!].

To make a well in the centre which can be filled with mini eggs or whatever you fancy [raspberries would be good when in season] pour half the filling into the baked pastry base and chill to set. Meanwhile keep the rest of the filling liquid over a barely simmering bain marie [see the temperature guides in the original recipe]. When the first half has set [after about 10 to 15 minutes] place a glass or jar in the middle and pour the rest of the filling around. The first time I did this I used a metal moulding ring which was a mistake – a glass or jar gives you more purchase when you come to gently twist and remove it which you should do once everything is completely set and after the tart has been out of the fridge for a few minutes.

If using fruit pile it high and allow it to spill over the edges of the centre well. This is less easy however with chocolate eggs. And if you haven’t spent enough time recently in your local cardiac unit you could serve this with cream, but it is easily rich enough without.