hohoho and a huge welcome to steve's kitchen yes it's that time of year again
where i can talk to you about christmas pudding one of my favorite desserts for
this time of year now I usually make two or three and I often make them earlier
in the year but you can make them here in December and they still taste
absolutely delicious now because we're in Italy and we'll be sharing with you
lots of great recipes from this region I thought I might take a time to share
with you a recipe from back in Australia for Christmas pudding I hope you enjoy
it I hope you'll give it a try so let's get on and make Christmas pudding we all
love figgy pudding Oh guys it's Christmas again no it's not Christmas
please forgive me nobody if you were with me last year when I made Christmas
pudding this is Christmas pudding mark - it's even fuller with flavor please
share the love hit that thumbs up button down there and let's get on and show you
what's going
okay a quick introduction to our ingredients to see you guys we're going
to be using a dark ale and you can use a stout that'll be beautiful and enhance
the flavor with the pudding come down here we've got our raisins and our
sultanas we've got some dates and some currants now come up quickly I'm going
to put all the ingredients down below so don't forget if you need everything it's
all written down below that a lovely dark sugar we've got our suet we've got
some candied peel I've got bread crumbs a little bit of flour and I'm going to
be using a deep dark molasses - rich in the flavor a secret this year guys Dutch
refined cocoa it's gonna really enhance the flavor and the color of the pudding
we've got nutmeg ginger cinnamon and cloves and in the middle here I've got
some glass a cherries we're going to be using the skin of a lemon and an orange
that's a zest stop there to give it some tang one apple and a couple of eggs and
guys will end where we started with the alcohol we're also gonna be putting
brandy in this one it's important and when you serve that Christmas pudding we
want to set alight to it with some brandy and that video or so I promised
to do for somebody that'll be coming up shortly now I know I'm gonna get asked
about suet what is it where can I get it from most supermarkets should sell it
but if you can't get it there you should be able to get it from your butcher
it's a beautiful ingredient that makes the Christmas pudding light and fluffy I
wouldn't make it without it but you could use butter instead so you decide
and all those ingredients are going to be going into this tiny little pudding
bowl all that flavor in there so let's get on and make this Christmas pudding
okay let's get this recipe started we've got a hundred and forty grams that's
about five ounces of soul tarnis the same again of raisins into a bowl
exactly the same amount of beautiful dark currants and again a hundred and
forty grams five ounces of dates now they've been chopped up slightly into
the bowl now I've got 50 grams couple of ounces of four glass a cherries that
I've just cut them in half in there as well with the rest of the dried fruits
the same a couple of ounces 50 grams of candied peel so you can imagine all the
flavors that are in there now now remember that lemon a grater possessed
of the lemon let's just pop that in there
and the orange to all the zest from that beautiful orange pop that on top now
we're going to add flavor to this now and we're going to rehydrate it by using
one cup of our dark ale now you could use a Guinness Stout or any ale and
they'll pop that in there now a couple of tablespoons of dark molasses now you
could use a treacle as well but I'm using a dark molasses here now the
molasses are not only going to add a lovely dark color but a rich sort of
smoky sweet undertone and I'm going to top this off with a good slug of brandy
once that's all in the bowl we're just going to mix that through mix the fruit
through and we're gonna leave these fruits overnight in the bowl to
completely absorb all that liquid all that flavor
or that rich beautiful alcohol there you have it guys look at that eats beautiful
leave that for 24 hours to settle and soak up the juices
so the following morning after a good night's sleep and a good stretch it's
time to get to work again so now it's time to toss those dry ingredients in
the bowl we've got a hundred grams that's about three and a half ounces of
dark brown sugar 100 grams three and a half ounces of bread crumbs the same way
of suet and about half that of all-purpose flour that's about sixty
grams or about two ounces now before we stir these in we want to
get our spices in there I've got a teaspoon of ginger I've got one teaspoon
of nutmeg a teaspoon of cinnamon and about half a teaspoon of crushed close
now here's where I am experimenting I'm really interested to see whether this
works well but I'm putting a couple of tablespoons of Dutch process cocoa in
there and then we're just going to mix those dry ingredients together now you
remember last night we put this fruit into the Ale and the brandy look how
it's soaked up all those juices it's lovely and plump we're going to add that
now into our dry ingredients now very quickly take an entire apple and just
grate it up you can leave the core on because we and the skin support because
we want a little roughage we're not going to grate the core and then I'm
going to pop that grated Apple in there as well
two fresh eggs and then we're going to stir all these ingredients together now
if you're a lover of Christmas puddings and all things Christmas the smell
coming off here now is absolutely delicious so now we have to get our
pudding mixture from here into the bowl and I'll do that with magic there you
have it pop I've got the pudding mixture now into the bowl it's just about proud
to the top we don't want it too high because this will rise a little bit as
we're steaming it now I just want to cover the top of the pudding with some
parchment and the best way to do that I need a little circle just get a piece of
greaseproof paper and just fold it to a little point like that then take your
bowl work out where the center is and just snip that off
across there and then when you're unroll the piece of parchment
unravel it got a nice little circle there that we can just pop on top to
protect the pudding and then we can just cover this over with some silver foil
now put a little fold in that a little pleat and what that will do is that
allows if I'm putting this expands it allows the foil to expand out as it
cooks and then we want to tie a little bit of string around here now my pudding
dishes they have these little covers that come with them and you can then top
that on there tie it around the edges and the great
thing about these little covers is they give you a little handle then that you
can lift the pudding in and out of the pressure cooker or the pot that you're
cooking it in and now we're going to cook this pudding off now you've got two
options here we either pop it into a big saucepan with some water in the bottom
but a trivet or a little plate to keep it off of the flame so we let the water
come to the boil and then we let the pudding steam inside with a cover over
the pot for about six hours or my preferred option if you've got a
pressure cooker and we have you can pop it into the pressure cooker on the
trivet with the water in there and then it's only an hour and a half and the
puddings cooked so I'm going to pop this one now in our pressure cooker and we'll
see it when it comes out
so there we have our Christmas pudding an hour and a half later I can open up
the pressure cooker the steam is going to come out of there look at that that
looks beautiful the smell coming out of there is delicious I'm going to let that
cool down now on the side and then I'm going to unpack it and just refresh the
paper come back in a moment so let's get the cover off and have a
look at our Christmas pudding and you see why I made that fold there because
it's really puffed up beautifully now that is delicious it's still piping
hot look at that Christmas pudding it's office the smells of Christmas coming
off there now now I've prepared another round of that wax paper I'm going to say
goodbye to this Christmas pudding because I'm going to cover it with the
wax paper fresh piece of wax paper and then I'm
going to give this a quick clean off and a sterilized and then this will go back
over the Christmas pudding and we'll be storing that in a cool dark area until
Christmas time now that those puddings just get better with eggs they're
absolutely delicious and that's why I always implore people to get on and make
them early because even the year before is is great and if you haven't made
Christmas pudding before give it a try homemade Christmas pudding is delicious
it's just outstanding compared to store-bought and it isn't difficult to
make so give this a try thank you for joining me for this one guys it's been a
lot of fun ho ho ho take care I'll see you in the next video now you'll have to
forgive that particular recipe I think I've been on the grog that day I'm
clearly a little overexcited but it's a great time of year and what I want to do
is share with you one or two other recipes from the back catalogue of the
fundamental recipes for Christmas time I hope you'll enjoy them they'll be going
up over the next few days and don't forget we'll be sharing with you some
new and fantastic recipes between now and Christmas from here in Italy be good
and I'll see you in the next video take care