HELP - Christmas pudding from 2011 calendar

[dyljon]

Made my 1st one yesterday, wrapped it in cloth and steamed in basket for 2 hours as per directions. I allowed it to cool for an hour then unwrapped it to make sure it looked ok (it was going to be a gift for son's teacher) but it was stuck to cloth and fell apart when unwrapped.

Should I have cooked it longer? Should I have floured the cloth before wrapping? Aaargh! Now I have to go and buy more ingredients and try again....

Any advice gratefully accepted!!

[judydawn]

Dyljon, did you use a new piece of calico for your pudding.  If so, did you do this first? This is the method for boiling a pudding but I daresay it would be the way to go for steaming one too. 

Place the calico in a large bowl and cover with water. Allow to soak overnight. Drain the calico and place into a sauce- pan of boiling water. Boil for 20 minutes. Remove the calico from the boiling water (wear rubber gloves so you don't get burnt). Wring out the excess water. Lie the calico flat on a clean work surface and sprinkle with 1/3 cup plain flour. Spread the flour with your hands to form a thin but complete layer over the calico to about 5cm from the edge. This flour coating forms a seal aroung the pudding to prevent it from becoming water-logged during cooking.

[dyljon]

Thanks Judy - I didn't do that. I just bought a pudding cloth from Spotlight and it didn't have any of those instructions on there. I will get to it now and crossing my fingers it works this time!

Cheers.

[Lovemythermo]

Dyljon I would love to hear how you got on with this, I was planning on making that pudding and like you wouldnt have known what to do with the cloth. The recipe also suggests that you can use Chux (new of course) so I guess you would need to flour it as you would the calico.

[dyljon]

Yeah I was reluctant to use chux as I would hate to think of the dye leaching into the pudding. Also as I'm planning on giving these as gifts I didn't think it would look very nice for them to unwrap their pudding and find it wrapped in chux!

I have my calico soaking now so will make the pud tomorrow and post the results here.

[achookwoman]

Don't know if this is much help but I cook my puddings in basins which I line with oven bags.  When I give them as presents I take them out of the basin,  leave in oven bag.   They can be reheated in the Microwave.  If they are to be simmered in a saucepan to reheat,  I vacuum seal them.   Keep your 'disaster',  you can eat it covered in custard and who will know.  OR you can roll into balls and dip in chocolate.

[Frozzie]

can someone post the calendar recipe for the pudding?? or pm me thx 

[dyljon]

Here Frozzie -
Traditional Steamed Christmas Pudding

Ingredients:
130g each of dried cherries, currants, blueberries, red plums, apricots, toasted almonds.
130g brandy
1 vanilla bean
1/2 cinnamon stick
1/2 tsp grated nutmeg
1 tsp ground ginger
1 tsp ground allspice
zest 1 lemon
70g butter
130g brown sugar
20g treacle
2 eggs
70g cornflour
70g plain flour

Method:
Place dried fruit into non-reactive bowl and drizzle with brandy. (I used a ziplock bag actually). Cover and set aside at room temp for up to 1 week.
Place almonds, vanilla, spices and zest into TM bowl and mill 10 secs, speed 10.
Add remaining ingredients except fruit and mix 10 secs, speed 6.
Add soaked fruit and stir 6 secs, reverse, speed 6.
Line basket with a double layer of Chux or pudding cloth (eg muslin or calico). Pour mixture into cloth and wrap tightly at the neck twisting the cloth. Secure with a rubber band.
Rinse TM bowl and add approx 700g water. Insert basket and steam for 60 mins at 100 on speed 2. (Check water level every 30 mins to ensure it doesn't boil dry.)
Steam a further 60 mins at 100 on speed 2 then remove pudding.
Can be served warm straight away, or let it cool the hang in a dry dark place till Christmas. To reheat insert back into the basket and add water as above, steam for 30 mins, 100, speed 2.

[Frozzie]

merci 

[Delightful Den]

Hey dyljon,

The instructions for the recipe states mill the almonds spices and lemon zest but the ingredients list doesn't state a qty for almonds.

Can you please advise the amount of almonds.

Dennis

[kezza]

Chookie, what a great idea lining the pudding basins with oven bags.  I would never have thought of that.  Thanks.

[Bonsai]

I think dusting the cloth with flour (on the inside) is supposed to prevent puds sticking

[Aimee]

Could someone please let me know the amount of almonds required. Thanks! 

[cookie1]

130g toasted almonds. I'll put it in the recipe too.

Sorry I can't, even though I have moderator rights.

[judydawn]

I've done it for you Cookie, my stars are green today and yours have gone back to yellow.