Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Festive Seasons => Topic started by: dyljon on December 03, 2011, 11:04:38 pm
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Made my 1st one yesterday, wrapped it in cloth and steamed in basket for 2 hours as per directions. I allowed it to cool for an hour then unwrapped it to make sure it looked ok (it was going to be a gift for son's teacher) but it was stuck to cloth and fell apart when unwrapped.
Should I have cooked it longer? Should I have floured the cloth before wrapping? Aaargh! Now I have to go and buy more ingredients and try again....
Any advice gratefully accepted!!
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Dyljon, did you use a new piece of calico for your pudding. If so, did you do this first? This is the method for boiling a pudding but I daresay it would be the way to go for steaming one too.
Place the calico in a large bowl and cover with water. Allow to soak overnight. Drain the calico and place into a sauce- pan of boiling water. Boil for 20 minutes. Remove the calico from the boiling water (wear rubber gloves so you don't get burnt). Wring out the excess water. Lie the calico flat on a clean work surface and sprinkle with 1/3 cup plain flour. Spread the flour with your hands to form a thin but complete layer over the calico to about 5cm from the edge. This flour coating forms a seal aroung the pudding to prevent it from becoming water-logged during cooking.
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Thanks Judy - I didn't do that. I just bought a pudding cloth from Spotlight and it didn't have any of those instructions on there. I will get to it now and crossing my fingers it works this time!
Cheers.
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Dyljon I would love to hear how you got on with this, I was planning on making that pudding and like you wouldnt have known what to do with the cloth. The recipe also suggests that you can use Chux (new of course) so I guess you would need to flour it as you would the calico.
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Yeah I was reluctant to use chux as I would hate to think of the dye leaching into the pudding. Also as I'm planning on giving these as gifts I didn't think it would look very nice for them to unwrap their pudding and find it wrapped in chux!
I have my calico soaking now so will make the pud tomorrow and post the results here.
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Don't know if this is much help but I cook my puddings in basins which I line with oven bags. When I give them as presents I take them out of the basin, leave in oven bag. They can be reheated in the Microwave. If they are to be simmered in a saucepan to reheat, I vacuum seal them. Keep your 'disaster', you can eat it covered in custard and who will know. OR you can roll into balls and dip in chocolate.
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can someone post the calendar recipe for the pudding?? or pm me thx :)
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Here Frozzie -
Traditional Steamed Christmas Pudding
Ingredients:
130g each of dried cherries, currants, blueberries, red plums, apricots, toasted almonds.
130g brandy
1 vanilla bean
1/2 cinnamon stick
1/2 tsp grated nutmeg
1 tsp ground ginger
1 tsp ground allspice
zest 1 lemon
70g butter
130g brown sugar
20g treacle
2 eggs
70g cornflour
70g plain flour
Method:
Place dried fruit into non-reactive bowl and drizzle with brandy. (I used a ziplock bag actually). Cover and set aside at room temp for up to 1 week.
Place almonds, vanilla, spices and zest into TM bowl and mill 10 secs, speed 10.
Add remaining ingredients except fruit and mix 10 secs, speed 6.
Add soaked fruit and stir 6 secs, reverse, speed 6.
Line basket with a double layer of Chux or pudding cloth (eg muslin or calico). Pour mixture into cloth and wrap tightly at the neck twisting the cloth. Secure with a rubber band.
Rinse TM bowl and add approx 700g water. Insert basket and steam for 60 mins at 100 on speed 2. (Check water level every 30 mins to ensure it doesn't boil dry.)
Steam a further 60 mins at 100 on speed 2 then remove pudding.
Can be served warm straight away, or let it cool the hang in a dry dark place till Christmas. To reheat insert back into the basket and add water as above, steam for 30 mins, 100, speed 2.
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merci :)
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Hey dyljon,
The instructions for the recipe states mill the almonds spices and lemon zest but the ingredients list doesn't state a qty for almonds.
Can you please advise the amount of almonds.
Dennis
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Chookie, what a great idea lining the pudding basins with oven bags. I would never have thought of that. Thanks.
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I think dusting the cloth with flour (on the inside) is supposed to prevent puds sticking
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Could someone please let me know the amount of almonds required. Thanks!
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130g toasted almonds. I'll put it in the recipe too.
Sorry I can't, even though I have moderator rights.
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I've done it for you Cookie, my stars are green today and yours have gone back to yellow.
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I'm thinking of trying this recipe but have only ever used a traditional recipe with a combination of the standard dried fruit, can someone tell me where I can purchase the dried cherrie, blueberries and plums (are these prunes?), also I would like to try steaming in a pudding basin or bowl which both fit easily in the basket, would this be ok? I've always used calico because that's the way I was taught but I really hate trying to get it even and tying the strings tight enough.
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I'd make up the quantity of dried fruits with anything you want.
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Thanks Judy. The correct Cookie1 is back as a moderator. :D :D
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and your stars are green again too :D
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I have been brought up to smear a bit of water and brown sugar on the cloth as well as flour to make a lovely crust and glaze. Is that what others do as well?
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I make my grandmothers recipe and she used the oven bag trick in later years so that's what I do. I just made mine today and the only thing the TM done was make the fresh bread crumbs. Do other people have fresh bread crumbs in their Christmas pudding recipes.
I think the recipe is
2 1/2 cups dried mixed fruit
Soaked in 1 cup sweet sherry over night ( mine soaked for 3 days cause I had to buy some calico)
Place fruit mixture into a pot with 1 cup sugar and 170g butter.
Bring to boil and simmer for 4 minutes, add 1 tsp bicard and stir. Allow to cool
Add 2 beaten eggs, 1 cup plain flour, 1 cup self raising flour, 1 tsp mixed spice and 1 cup fresh bread crumbs. Mix well.
Place mixture onto a oven bag that has been slit open ( 1 long side and bottom) and bring the sides in and tie at the top ( allow some room for pudding to rise.
Then cover with calico and tie with string
Place in large pot and cover with water, bring to the boil and simmer for 4 hours. ( mine is almost ready to take out as we speak)
I usually hang mine for a few days then throw it in the freezer as I would think it would go mouldy if left hanging for to long being in an oven bag.
I just love the smell of Christmas pudding, it just makes it feel like Christmas as its the only time of the year I make it.
Yum yum
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Sorry, haven't been around for a while, thanks for updating the recipe!
I just used whatever dried fruit I had in pantry, which turned out to be craisins, sultanas, apricots, peaches and glace cherries. So I can't really call it a plum pudding...
I think they turned out ok once I did the flour trick - hope so anyway as they've been given to teachers as giftfs! I guess we won't really know till we eat our own one on the 25th!
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I'm thinking of trying this recipe but have only ever used a traditional recipe with a combination of the standard dried fruit, can someone tell me where I can purchase the dried cherrie, blueberries and plums (are these prunes?), also I would like to try steaming in a pudding basin or bowl which both fit easily in the basket, would this be ok? I've always used calico because that's the way I was taught but I really hate trying to get it even and tying the strings tight enough.
I stood in the dried fruit aisle of the supermarket scratching my head at the dried plums for a few minutes then it dawned on me that dried plums are prunes. I found the dried blueberries in my local Coles supermarket which means they should be everywhere as our Coles is pretty hopeless. I substituted the dried cherries for glace cherries
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I made my pudding 2 weeks ago and hung it. Tonight when I opened the pudding it had gone moldy. Does this often happen?
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yuk hate fruit mince and christmas pudding type stuff!
Mould is good = chuck it out :D
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Does that mean you don't like fruit cake either CP? You sound like DD1. She doesn't like dried fruit cooked into anything and is not a big fan of jam either.
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Dashingden - ours had been hanging for 8 days, and had a few mould spots around the neck, but we opened it before resteaming to make sure it was ok and the pud itself was fine. It was just the damp flour around the tied section that had gone mouldy. The alcohol in the pudding itself kept that safe. Everyone said it was yummy, and nobody got sick from it, so I think we're good.
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I hope it didn't spoil your Christmas lunch Dashingden, not having a pudding to finish the meal off. Was your pudding recipe one which stated that you could make it well before Christmas (some can be made many weeks before) for the flavours to develop. Just a normal steamed pudding recipe could have been frozen to ensure all would be well on the big day.
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Was the mould on the inside or outside? Was it in a cloth?
If it was in a cloth and the mould was on the outside it was probably around the neck of the pudding. Sometimes this doesn't dry out properly. Mum used to cut the string and dry it out well and then retie it. (I know this has already been said)
Rotten luck though. :'(
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Thanks everyone for the suggestions. The mold was mostly on the cloth but a little bit had gotten on the top of the pudding. I think it was just that the neck of the cloth where it was tied stayed a bit damp.
It didn't ruin Christmas day for us JD because we ate some of it last night and my chooks are enjoying the rest today. It was probably ok to keep and eat some more today but we have enough food and there is no sense in taking chances.
I think the problem was in the cloth. I have never made a pudding before we always just bought one. This year I decided to have a go and bought some muslin to wrap it in. I used a double thickness and the neck was difficult to tie and very bulky. Next time I will try and do it a little differently.
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Dashingden pudding cloth is very différent to muslin...pudding cloth resembles more calico... Muslin is mesh like and has différent qualities... Some very fine and others larger mesh...
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Thanks Frozzie I meant calico not muslin. I soaked and boiled the calico as per JD's post and then rubbed flour into it but it still stuck. I will have another go over winter so that I can perfect the technique for next Christmas.
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don't like fruit mince type things at all, but when I googled abit there was some information about preventing mould. Here is one (http://gourmettraveller.com.au/boiled_christmas_pudding.htm)
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Thanks CP.
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Good find CP.