Le Pudding de Noel et les Mincemeat Pies
Ingredients for the Pudding
- 115g Flour
- 115ml grated unsalted butter or beef suet
- 115g Sultanas
- 115g Seeded raisins
- 115g Currants
- 115g Mixed peel
- 115g carrot raw and grated
- 115g Brown sugar
- 115g peeled raw potato grated
- Grated rind of lemon
- 60g shelled coarsely chopped almonds
- ½ teaspoonful grated nutmeg
- ½ teaspoonful grated cinnamon
- ½ teaspoonful mixed spice
- 125ml cognac
Directions
- Peel and grate potatoes and carrots
- Grate the rind of the lemon
- Grate the butter or suet
- Mix all the ingredients together
- Note – invite each member of the family to stir the mixture with a wooden spoon while they make a wish
- Put the mixture in a pudding cloth and tie into a round ball or grease a pudding basin and turn the mixture into the basin
- Cover with grease proof paper. The paper must overlap the edges of the bowl so that you can tie string around it,
- Place in a saucepan of boiling water and steam for 3 hours.
Mincemeat for pies.
Ingredients
- 1 large apple grated finely
- 25g tablespoons sultanas
- 25g Seeded raisins
- 25g Currants
- 25g Brown Sugar
- Grated rind and juice of 1 lemon
- 25g candied peel finely chopped
- ½ teaspoonful cinnamon
- ¼ teaspoonful mixed spice
- 10g melted unsalted butter
- 25g chopped almonds
- 1 tablespoonful cognac
Directions
- Peel core and finely grate apple
- Grate rind of lemon. Cut in half and squeeze out juice
- Chop almonds
- Mix all ingredients together. Put in a glass jar, cover top with was paper and keep in fridge until required
I recommend pairing this fragrant pudding with a sweet wine such as a Sauternes or a glass of Champagne or a tot of Cognac available at the French Market shop