The Ultimate Christmas Pudding and Mince Pie Accessory

Every year for as long as I can remember my Mum has made Brandy and Orange Butter to have with Christmas Pudding and Mince Pies at Christmas lunch. Now, this might not sound particularly exciting or unusual but let me tell you… it is.

I am sure that all families have their traditions and then the accompanying comments that go with them. My Grandma is responsible for the butter comment. Every year she says something to the effect of “Oh, you can’t beat homemade. There is nothing as good as this. Shop bought and the stuff in restaurants just aren’t the same”. Now, to paint the picture: my East London Grandma, a little bit tipsy, having the tiniest slither of Christmas Pudding just so she can justify the half a bowl of Brandy Butter.

Anyway, this year the making of the Brandy and Orange Butter was entrusted to me. I was a little but scared when I found this out, but really, it is so easy. I made mine in the food processor and it took no time at all, especially as I could just add the icing sugar as it was beating.

Brandy and Orange Butter

125g Unsalted Butter

125g Icing Sugar (Sifted)

1 tbsp Brandy

1 orange

Find a largish bowl and beat the butter until soft.

Mix in the sifted icing sugar a little at a time until blended and smooth.

Pour in the brandy and finely grated zest of half the orange. Mix together one last time making sure that the bits of orange are spread evenly though the butter.

Spoon into a serving bowl and zest the other half of the orange, sprinkling the long curls on top.

Sarah

One week until Stir-up Sunday

Following Phoebe’s recent post about Christmas pudding moulds, I thought I would put up a recipe for Christmas Pudding in preparation for Stir-Up Sunday on 23^rd November.

This is a Nigel Slater recipe from Nation’s Favourite Food on the BBC Food site that is worth a look. Just don’t forget that the fruit needs soaking overnight, and don’t put it off to another weekend as you will need time for the pud to mature and once it is done, it is one less thing for you to worry about nearer the time.

Ingredients – Serves 8

• 350g/12¼oz sultanas
• 350g/12¼oz raisins or currants
• 150g/5¼oz dried figs, chopped
• 125g/4½oz candied peel
• 100g/3½oz dried apricots
• 75g/2½oz dark glace cherries, halved
• 150ml/5fl oz brandy
• 100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup
• 2 apples or quinces, grated
• 2 oranges, juice and zest
• 6 eggs, beaten
• 250g/8¾oz shredded suet
• 350g/12¼oz soft muscovado sugar
• 250g/8¾oz fresh breadcrumbs
• 175g/6¼oz self-raising flour
• 1 tsp mixed spice
• 2 old sixpences or coins (optional)

1. For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.

2. Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.

3. The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.

4. Stir in the soaked fruit and spice.

5. Butter the two pudding basins and divide themix between them. Add coins now if using.

6. Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.

7. Put lids on the basins and steam puddings for 3½ hours.

8. Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.

9. To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.

Have a look at the Speciality Tins and Mould section on our website for traditional bombe shaped moulds, or why not make individual puds? Lastly, don’t forget to make a wish when you stir the mixture.

Sarah

Stir-up Stir –up Christmas is coming…

As Christmas is approaching, it is time to get cooking. Stir-up Sunday is almost here so it’s the time to make a tasty homemade Christmas pud as the perfect way to end the year.

Silverwood Quality Bakeware have made a spherical mould, ideal to produce your own traditional Christmas puddings each year round; each purchase comes with a mouth-watering recipe as you discover more ways to use your mould. If not for Christmas puddings how about, ice-cream bombes, summer puddings or sponge puddings.

Birthday approaching soon and wanting to bake the perfect cake for a son, brother or father? Why not use your spherical mould to bake a football. You will never run out of ideas with all the inventive goodies you can bake. Use your mould to create bodies for a person or animal to put on top of a cake, or slice in half and experiment with icing to make ladybirds.

Happy Baking!

Phoebe