RENVYLE'S CHEF TIM O'SULLIVAN'S PLUM PUDDING RECIPE
Monday 07 December 2009
Tim's few words:
'Half the secret to a relaxing Christmas is getting a certain amount of the preparations done in advance so all the cooking preparations run smoothly on the day whilst allowing you, the chef, to enjoy the day. Here is a recipe for my Christmas Pudding that can be prepared now and is delicious.
Christmas at Renvyle House is very special, it has a real home from home feel and such a lovely atmosphere. In fact a lot of my colleagues who may not be working on the day pop down to soak up some of this cheer'
THE RECIPE
Christmas Pudding
© Tim O’Sullivan ‘At Home in Renvyle’
Ingredients
225g white breadcrumbs
225g shredded suet
225g self-raising flour
225g brown sugar
225g currants
350g sultanas
350g raisins
1 teaspoon salt
2 teaspoons mixed spice
125g mixed peel
150g glace cherries
1 red apple, peeled and grated
6 eggs, beaten
Grated rind and juice of 1 orange
Grated rind and juice of 1 lemon
300ml stout
In Advance:
· Grease three 1 litre pudding basins
· Mix flour, suet, breadcrumbs, dried fruit and sugar together in a bowl.
· Add the salt, mixed spice, mixed peel, cherries and the grated apple. Mix together.
· In a separate bowl mix the eggs, orange and lemon juice, the rind and the stout. Add to the dry ingredients and mix.
· Divide the mixture between the three basins.
· Cover each basin with greaseproof paper and tie with string and place each in a pot of boiling water. The water level should be halfway up the pudding basin.
· Cover the pots with lids and steam for at least 6 hours. Top up the boiling water to maintain the water level.
· When cooked remove the basins and leave to cool. Pour some brandy over each pudding and re-cover with fresh greaseproof paper and store in a cool, dry place.
On the Day
Before serving cover with fresh greaseproof paper and steam again for 3 hours. Serve with brandy sauce.