Christmas at Revetts

Christmas Pudding

Sensational Christmas puddings! A choice of amazing puddings for you to enjoy

When Christmas puddings are this good sometimes you are better to buy one!

A selection of Christmas Puddings
A selection of Christmas Puddings
A selection of Christmas Puddings
A selection of Christmas Puddings
A selection of Christmas Puddings
A selection of Christmas Puddings
A selection of Christmas Puddings

Traditional Christmas Pudding

 

On Christmas Day: Fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. 

 

Put the Christmas Pudding in the steamer cover and leave to steam for 2hrs 15 mins.  You'll need to check the water from time to time and maybe top it up a bit.

 

When you are ready to serve the pudding, remove from the steamer and take off the wrapping. Slide a palette knife all around the pudding and turn it out on to a warmed plate. 

 

Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat and, as soon as the brandy is hot, turn out the flame and ask someone to set light to the brandy using a long match.

Place the ladle, now gently flaming, on top of the pudding - but don't pour it over until you reach the table (if you don't have a gas hob, warm the brandy in a small saucepan). 

 

When you do, pour it slowly over the pudding, sides and all and watch it flame to the cheers of the assembled company!  When both flames and cheers have died down, serve the pudding with Christmas Rum Sauce, Cumberland Rum Butter or Brown Sugar Brandy Butter - see below.

If you have any left over, it will reheat beautifully, wrapped in foil, in the oven next day.

If you want two smaller puddings, use two 570ml basins, but give them the same steaming time.

Christmas Rum Sauce

An all-in-one version of a traditional sauce, this is best made not too far ahead. A good rule of thumb is to make it when you put the Christmas pudding on to steam on Christmas Day.

INGREDIENTS

3 (or more) tablespoons dark rum

3 oz (75 g) butter

2½ oz (60 g) plain flour

1 pint (570 ml) milk

2 oz (50 g) caster sugar

1 tablespoon double cream

METHOD

Place 2½ oz (60 g) of the butter in a saucepan with 2½ oz (60 g) flour, pour in the milk, then, using a balloon whisk, whisk everything vigorously together over a medium heat.

As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes. After that add the rum, the remaining ½ oz (15 g) butter and 1 tablespoon cream.

Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required.

 

Cumberland Rum Butter

 

INGREDIENTS

6 tablespoons rum

6 oz (175 g) unsalted butter, at room temperature

6 oz (175 g) soft dark brown sugar

METHOD

You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk.

When you have a pale smooth mixture you can gradually add the rum, a little at a time, beating well after each addition. Taste and add more rum if you think it needs it! Then place the butter in a freezer box or bag and transfer to the freezer.

Brandy Butter variation: Use about 6 tablespoons of brandy instead of rum.

Brown Sugar Brandy Butter

Brandy Butter is excellent not only with mince pies but also with the Light or Traditional Christmas Puddings.

INGREDIENTS

6 tablespoons brandy

6 oz (175 g) unsalted butter, at room temperature

6 oz (175 g) soft dark brown sugar

METHOD

You can either blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk.

When you have a pale smooth mixture you can gradually add the brandy, a little at a time, beating well after each addition. Taste and add more brandy if you think it needs it! Then place the butter in a container and chill thoroughly before serving. It is important, I think, to serve this very cold so that it can provide a wonderful contrast to the hot mince pies or pudding.

It will keep for 2-3 weeks in the refrigerator so it's not really worth freezing.

Please click on the link for some more Christmas pudding ideas: www.bbcgoodfood.com/recipes/collection/christmas-pudding

 

 

E.W. Revett & Son

81 High Street, Wickham Market

Woodbridge, Suffolk

IP13 0RA

Telephone: 01728 746263

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