Christmas pudding

Christmas pudding... je vous recommande la vidéo du chef Jamie OLIVER : recette du fameux Xmas pudding !!!
Elle explique particulièrement bien la périlleuse étape de la cuisson. 

D’abord regarder la vidéo : lien en fin d’article

Ingrédients secs à couper en petits morceaux : 
150 g cranberries
150 g raisins secs
150g dattes
150g abricots secs
150 g noix de pécan
gingembre confit (il ne dit pas la quantité : 50-100g ?)
une petite branche de romarin ! haché fin
zeste et jus d’une clémentine 
75g de "miettes de pain" proche de la chapelure
150g de farine 
(là ça devient vraiment British, attention) : 150g de graisse de rognons !
on a le droit de remplacer par du bon beurre normand ou breton à la rigueur

Mélanger le tout "en sable", sans vouloir faire une pâte
Après avoir bien mélangé, ajouter :
1 oeuf, bio bien sûr, 
200ml de lait (ou 1/5 litre , ça marche aussi), bio bien sûr. 
Puis "STIR UP" = mélanger. 
Beurrer généreusement le moule de pudding qui va au bain-marie. Y déposer la pâte, "niveler" le dessus.

Pour la suite, il est important de regarder la vidéo !!!
Cuisson 4 heures au bain-marie.  

Vérifier chaque heure pour réajuster le niveau d’eau (une base essentielle de la cuisine anglaise : "l’eau qui cuit"... s’évapore !)
Jamie flambe son pudding (Watch the video : it’s beautiful, isn’t it ? ) , on n’est pas obligé bien sûr.

We wish you a MERRY CHRISTMAS and a HAPPY NEW YEAR !

Il se prépare donc dans la tradition la plus poussée le dernier dimanche... de novembre. Le jour J (pas le D-Day ici ), on conseille avant de le déguster de le
"réchauffer à la vapeur" pendant... 2 heures ! (mais si on a oublié, quelques secondes au micro-ondes peuvent suffire ).

ENJOY ! (from “we”= Mrs Yvon and Jamie Oliver )

For the English lovers, more about this Xmas pudding=

The last Sunday of November is when it all begins, as the children don their aprons and find their wooden spoons and mixing bowls ready to “stir-up” the mincemeat and Christmas pudding mix.
Dating back to Victorian times in Britain, stir-up Sunday falls on the last Sunday before advent and is connected to a bible passage read to churchgoers ; “Stir up ; we beseech thee, O Lord.” The family would leave church to go home and teach the children how to stir up the ingredients for the pudding.
Christmas puddings and fruit cakes benefit from being made long before you eat them, because the flavours intensify and colours deepen over time. So the first thing you need to do is make your mincemeat, which can then be turned into pudding or mince pie fillings.
Gather together a selection of dried fruits, such as raisins, currants, dried cranberries, apricots and prunes – around 400g in total – in a bowl. You can then add optional flavour and texture using a handful of chopped walnuts, hazelnuts and almonds. You’ll also need 100g suet, a very traditional ingredient that’s now widely available in a vegetarian version. It’s also nice to add in fresh lemon, orange zest and a little juice, along with chopped Bramley apples. Sprinkle in 150g dark brown sugar, two teaspoons of mixed spice and a good swish of brandy or port, and then leave the mixture to infuse.
At this stage, you have mincemeat that can be transferred into sterilised jars, ready to make mince pies with or even to give as a gift. To turn this mixture into a Christmas pudding you’ll need some dry ingredients such as flour, breadcrumbs, sugar and additional spices, along with an egg or two, and a spoonful of treacle or golden syrup.
A Christmas pudding should be cooked in a ceramic pudding basin, lightly greased with butter. Simply transfer your pudding mixture into the basin and cover it with greaseproof paper and some tinfoil, tightly tied with kitchen string. You also need to make a little pleat in the paper and foil, to allow the pudding to rise and expand during steaming.
To steam your pudding, simply take a large, lidded pan and half fill it with water. Use a small upturned plate to sit the pudding basin on. Cover the pan with a lid and steam your pudding for 4-5 hours before very carefully lifting it out. Make sure the water doesn’t reach the lip of the pudding basin and that it doesn’t dry out. If needed, top the saucepan up with water.
If you are making your pudding on stir-up Sunday as we will be, you can take the pudding out after steaming it and allow it to cool. Replace the greaseproof paper and tin foil with a couple of fresh pieces, re-tie with kitchen string and leave it in a cool, dark place. On the day itself, re-steam your pudding for at least two hours before serving.

Voir en ligne : La vidéo

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