Two Puddings

At long last I’m back in NYC after Snowmageddon 2: The Sequel. And due to yesterday’s unfortunate series of cars, busses, trains, and planes (just two out of four, fortunately) I was unable to post.

Many things come to mind for this “ingredient” but most prominently are two very traditional English recipes, one sweet and one savory.

Plum Pudding

This is basically a giant, steamed morning glory muffin covered in flaming alcohol. And I have to admit I was not present for most of the preparation (courtesy of my grandmother, Brinna Sands, former co-owner of King Arthur Flour and culinary superhero — hi grandma!) but I greatly enjoyed lighting it on fire and consuming a healthy portion.

Ingredients:

1 cup King Arthur Unbleached All-Purpose Flour

2 cups fresh breadcrumbs

1 cup (firmly packed) grated suet (FOUL looking but necessary — see image)

1 cup currants (soaked in tea overnight)

2 cups golden raisins (also soaked in tea overnight)

½ cup grated carrot

½ cup chopped, candied citrus peel

1 teaspoon salt

½ cup firmly packed brown sugar

¼ teaspoon nutmeg

¼ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ginger

1 cup milk

3 eggs

Juice and zest of one lemon

¼ cup brandy or rum

Grease a two-quart pudding mold (here is one that will work from Amazon).

Thoroughly mix the flour, breadcrumbs, suet (ICK!), fruit, carrots, candied peel, salt, sugar, and spices in a large bowl.

Beat the milk, eggs, lemon juice, and zest in a smaller bowl until light.

Combine the wet and dry ingredients and pour into the pudding mold (make sure it is only 2/3rds full). Close the top.

You will need a pot large enough to fit the entire pudding mold – also make sure you have something like a vegetable steamer sitting in the bottom to keep the mold slightly elevated.

When you are ready to steam it, place the mold in the pot over medium-high heat and pour boiling water until it comes 2/3rds of the way up the mold. When the water comes to a rapid boil, turn the heat down to low and steam for 5 hours, adding water to maintain the initial level.

 

 

After the pudding has finished steaming, remove the lid and sprinkle with the rum or brandy (whichever you prefer). Let it cool for a bit before attempting to turn it out of the mold.

When you are ready to serve it, heat ¼ cup of brandy or rum in a small saucepan until it is close to a boil. VERY CAREFULLY ignite it with a match and pour it over the top of the pudding (make sure all lights are turned off for a shock-and-awe dessert experience).

Plum pudding is meant to be served with hard sauce (in fact, hard sauce should be served with everything as it is so delicious), which is quite simple to make.

Ingredients (this makes a “reasonable” amount – I’d recommend doubling or tripling the recipe for best results):

1 stick of softened butter

½ cup packed brown sugar

1 teaspoon vanilla

2-3 teaspoons brandy or rum (whichever you prefer)

Beat all ingredients together and chill until solid.

And now for my second festive cheer recipe.

Do you find yourself tempted to eat all of that delicious roasting pan gristle with a spoon? Well here is a solution for you: Yorkshire Pudding

Ingredients (this makes enough for a 10” x 14” roasting pan, adjust the recipe as needed to fit yours):

1 cup King Arthur Unbleached All-Purpose Flour

½ teaspoon salt

2 large eggs (at room temperature)

½ cup water (at room temperature)

½ cup milk (at room temperature)

Combine the flour and salt in a medium-sized mixing bowl.

In a separate bowl, beat the eggs until they are light, then add the water and milk.

Combine the wet and dry ingredients and beat until smooth and bubbly.

Let this mixture sit at room temperature for about an hour.

When nearly an hour has passed, preheat your oven on to 400°F, and place the roasting pan filled with delicious drippings back in until they have just begun smoking.

Beat your batter again until it is bubbly, and pour carefully into the roasting pan. Bake for 25-35 minutes or until puffed and browned.

Serve immediately, alongside the roast.

I hope everyone has safely weathered the storm!

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