Christmas Recipe Grannies Pudding With Sabayon Sauce

With Christmas Eve nearly upon us, its time to get mixing your showstopper - the Christmas pud.
Christmas Recipe Grannies Pudding With Sabayon Sauce
Christmas Recipe Grannies Pudding With Sabayon Sauce

Executive Chef Uddipan Chakravarthy from President (IHCL SeleQtions) in Mumbai shows you how to put together the ultimate Christmas pudding.


For the pudding

Ingredients

1&nbsppound/450 grams (3 to 3 1/2 cups) mixed&nbspdried fruit
25&nbspgrams (scant 1/2 cup)&nbspmixed candied fruit peel,&nbspfinely chopped
1&nbspsmall&nbspcooking&nbspapple, peeled, cored, and finely chopped
1&nbsptablespoon&nbsporange zest
1/2&nbsptablespoon&nbsplemon zest
2&nbsptablespoons&nbspfresh&nbsporange juice
1&nbsptablespoon&nbspfresh&nbsplemon juice
1/4&nbspcup&nbspbrandy, more as needed
55&nbspgrams (1/2 cup)&nbspself-rising flour, sifted
1&nbspteaspoon&nbspground&nbspmixed spice
1 1/2&nbspteaspoons&nbspground cinnamon
110&nbspgrams (scant 2/3 cup)&nbspdark brown sugar, packed
110&nbspgrams (1 cup)&nbspfresh breadcrumbs
25&nbspgrams (1/4 cup)&nbspwhole almonds, coarsely chopped
2&nbsplarge&nbspeggs

Method
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250&degF. Oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar add heated cognac. Ignite and bring to the table. Serve with Sabayon sauce.

For the Sabayon sauce

Ingredients
3 egg yolks
25 g (1 ounce) caster sugar
50 ml (2 fl ounce) cognac or sweet sherry

Instructions
Beat the yolks and sugar together in a heatproof bowl until thick and pale. Gradually whisk in the chosen wine. Add the lemon rind. Pour the mixture into a double saucepan or stand the bowl over a saucepan of simmering water.&nbspCook until thick and creamy, whisking all the time. When the whisk is lifted out of the mixture it should leave a trail that lasts for 2 - 3 seconds. Serve at once.

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