Happy (foodie) Friday guys! You may have seen that I received the best gift on the planet on Wednesday, so my recipe this week was a no brainer!
The incredibly generous guys over at Currys PC World made my year by sending me out the most beautiful KitchenAid mixer. I was laughing at how many of you guys were dying over the snaps as much as I was! It really is the ultimate gift for an ultimate foodie.
The particular KitchenAid that I received is in the colour ‘Cafe Latte’ and is actually on sale at the moment!!! There are major savings to be had..350 euros worth to be precise. Have a look, here.
Nothing brings me more happiness than Christmas time, so when I was challenged to make a Christmas pudding using the KitchenAid mixer, of course I jumped at the chance!
- 90g of Self-raising flour
- 125g Shredded vegetable suet or grated chilled butter
- 30g Blanched almonds
- 125g Grated carrot
- 250g Raisins
- 125g Currants
- 125g Sultanas
- 125g Fresh breadcrumbs
- 60g Mixed candied peel, chopped
- 90g Light muscovado sugar
- Grated zest and juice of 1 lemon
- 2 eggs, beaten
- Butter for greasing
- 75ml Dark rum or brandy
- In a large bowl, combine the flour, suet or butter, almonds, carrot, raisins, currants, sultanas breadcrumbs, nutmeg, candied peel, sugar and lemon zest. Add the lemon juice and eggs and stir until well combined.
- Lightly butter the pudding bowl. Spoon in the pudding mixture and level the surface.
- Cover with buttered greaseproof paper then foil, both pleated in the middle.
- Secure the paper and foil in place by tying the string under the rim of the bowl.
- Put the bowl into a steamer or saucepan of simmering water, making sure the water comes halfway up the side of the bowl. Cover and stems, topping up with boiling water as needed, for about 6 hours.
- Remove the bowl from the steamer or pan and leave to cool. Remove the paper and foil covering. Make a few holes in the pudding with a fine skewer and pour in the rum or brandy.
- Cover the pudding with fresh greaseproof paper and foil. Store in a cool place for up to 3 months.
- To reheat for serving, steam the pudding for 2-3 hours. Serve at once with brandy butter.
Let me know if you try this recipe, or if you get lucky this year and find a mixer of your own under the Christmas tree. Also, in case you missed last week’s Foodie Friday recipe, you can catch up here.