Recipe For Christmas Pudding

Low Sodium Yorkshire Pudding Or Popovers Hacking …

WebDec 12, 2017 · Combine eggs, flour, milk, and water in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature …

1. Combine eggs, flour, milk, and water in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for 1 hour.
2. Adjust oven rack to center position of your oven and preheat oven to 450 degrees F. Divide drippings (or other - lard, shortening, or vegetable oil) evenly into the wells of a 12-well standard muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.
3. Transfer the tin to a heat proof surface (such as an aluminum baking sheet on your stove-top), and divide the batter evenly between every well. The wells should be filled between 1/2 and 3/4 of the way. Immediately return the tins to the oven. Bake until the Yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped (about 15 minutes).
4. Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in oven before serving.

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Traditional Christmas Pudding (Figgy Pudding The …

WebAug 8, 2022 · Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky. Generously butter your 2 liter/3.5 …

1. Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
2. The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down
3. When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog

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