Heston Blumenthal’s Christmas Pudding
In vogue this season Heston Blumenthal’s Christmas Pudding will be sold out by the end of the week. To avoid being disappointed here’s how to re-produce the pudding at home using the original ingredients with Ragus Demerara Sugar and Ragus Black Treacle.
Ragus sugar & Treacle chosen by Heston Blumenthal.
Rose Prince has a video of how to make this beautiful at home to see the video click here
See my favourite home pudding recipe for this wondeful pudding
Serves 10 – have ready a buttered 1 litre/2 pint pudding basin, baking paper, foil and string
Preparation time – 2 days
For the candied orange:
1 litre of water
1 kg white sugar
½ cinnamon stick
1 tbsp marmalade
For the pudding:
550 mixed dried fruit (raisins, sultanas, currants and mixed peel)
1 grated carrot
1 grated Bramley apple
1 tbsp Ragus black treacle
115g Ragus dark brown sugar
115g plain flour (sifted)
1 ½ tsp mixed spice
115 g ground almonds
To candy the orange, pierce it several times with a skewer then boil it in the water for 30 minutes to soften. Remove from the water, add the sugar, cinnamon and marmalade and bring to the boil. Add back the orange and cook over a medium heat for about 45 minutes. Cover with a lid for part of the time so the orange cooks evenly. Remove it from the syrup. Dry it overnight on a rack then give it a second 30 minute boiling the following day. Remove and allow it to dry again; the orange is now ready to use.
To make the pudding, put the fruit, carrot and apple in a large mixing bowl and leave to steep for 20 minutes. Add the eggs, Ragus Black Treacle and Ragus Dark Brown Sugar and mix well. Add the flour,spice, ground almonds and suet and mix well again. Make sure there are no clods of dry flour.
Butter the pudding basin, and half fill with pudding mixture. Place the candied orange in the centre of the bowl and add the remaining pudding mixture so it is buried inside. Cover with a disc of baking paper, then take a large sheet of each baking paper and foil. Fold in half then make a pleat. Place the sheet over the bowl and secure with string.
Place in a pan to steam with 4 cm depth of simmering water. Cover and steam for 7 hours. You can then store the pudding for several weeks – before steaming again for 3 hours for the Christmas meal. Serve with butter cream flavoured with Grand Marnier, or clotted cream.