Dear friends and,
Christmas is approaching.
If you want to do something special for the day of the birth of our Lord Jesus Christ, I suggest a sweet: the Christmas Pudding.
This cake is the English tradition and dates back to the fourteenth century and was originally a porridge that was made by boiling beef and mutton with raisins, blackberries, plums, wine and spices.
This porridge was called frumenty and was eaten as a dish of fasting before Christmas.
In 1595, he became the frumenty plum pudding and was enriched with eggs, beer, alcohol and toasted bread crumbs.
During the English Civil War (1642-1660) the Puritans banned it because it was considered "inappropriate for people afraid of God."
Only during the reign of King George I (1660-1727) the Christmas Pudding was reintroduced as a dessert that would have represented the British Empire.
Below I show you the recipe of chef Gordon Ramsay.
Serves: 6
Preparation time: 15 minutes
Cooking time: 1 ½ hours
You will need
210g butter, softened, plus extra to grease
Finely grated zest of 1 orange
3 tbsp maple syrup, plus optional extra to drizzle
3 bay leaves
210g light brown soft sugar
4 large eggs, lightly beaten
100g self-raising flour
1½ tsp baking powder
1 tsp ground cloves
pinch of fine sea salt
Whiskey cream:
150ml double cream
dash of whiskey, to taste, plus extra to flambé
dash of Irish cream liqueur, to taste
Method
1. Grease a one and a half litre pudding basin with butter, scatter the orange zest in the bottom and pour the maple syrup on top. Put the bay leaves in the middle and press down.
2. Using an electric mixer, cream the butter and sugar together until pale and light. With the motor running on low speed, slowly add the beaten eggs, making sure each addition is incorporated before the next is added.
3. Sift in the flour, baking powder, ground cloves and salt and fold through with a large metal spoon.
4. Spoon the mixture into the pudding basin. Lay a buttered and pleated sheet of greaseproof paper on top of the bowl, buttered side down, and cover with a sheet of pleated foil of the same size. Secure tightly with string under the rim of the bowl.
5. Stand the basin on a trivet or an upturned ramekin in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin and bring to a simmer. Cover with a tight-fitting lid and simmer over a low heat for one and a half hours, checking the water level every 30 minutes or so and topping up with boiling water as needed.
6. Meanwhile, for the whiskey cream, whisk the cream with a dash each of whiskey and cream liqueur in a large bowl to soft peaks. Transfer to a serving bowl.
7. To check that the pudding is ready, unwrap and insert a skewer into the middle; it should come out clean. To unmould, loosen the sides of the sponge, then invert a warmed serving plate over the hot pudding and turn both over to unmould the pudding onto the plate. Glaze with some more maple syrup, if you wish.
8. To flambé the pudding, warm a little whiskey in a small pan and ignite it at the table with a match, then pour on top of the pudding. Serve with the whiskey cream.
Recipe, Christmas with Gordon by Gordon Ramsay.
I had mentioned in my review written on "Refuge Crucolo" , where Sunday I went to eat and where this liquor was born in the 50s.
Best regards.
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