- Behind every successful man, there is a good woman. Tony Bilson is one of Australia's top chefs. The Christmas Pudding recipe is below is from Tony Bilson's mother. It was published in The Sydney Morning Herald's Good Living of Nov 23-Nov 29 1999. A reader with a l-o-n-g memory reminded The SMH that it had once published such a recipe many years before and, please, could they reprint it.
Miss E has done this pudd - and it is a corker. Is it because it has stout - and the rum? Miss E being an expatriate Queenslander always uses Bundy Rum. The stout, of course, is Guinness.
Evelyn Bilson’s Christmas PuddingIngredients (serves 12)
- 1½ cups suet
- ¾ cup plain flour
- ½ cup almond meal
- 4 cups soft breadcrumbs
- 1 cup white granulated sugar
- 1tsp mixed spice
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- 4½ cups mixed fruit (raisins, sultanas, currants, figs)
- 1/3 cup mixed peel
- ½ cup stout
- 4 eggs
- 2 tbsp marmalade
- 1 lemon, zest and juice
- 1 fresh tart apple, grated
- 4 tbps rum or cognac
- ¼ plain flour, sifted.
- Rub suet into the flour and add remaining dry ingredients.
- Mix well.
- Add stout, stir in eggs and add marmalade.
- Add lemon zest, juice and apple and finally the rum or cognac.
- Let stand in a cool place overnight for the flavours to amalgamate.
- Take a wet pudding cloth (use a 75cm square of unbleached calico) and wring it out.
- Sprinkle liberally with the extra flour and place the pudding on top. This helps give the pudding a better skin.
- Gather corners and sides of the cloth around the pudding and pull tightly to give it a good, round shape.
- Tie tightly with string about 2.5cm above the top of the pudding to allow for expansion.
- Steam pudding in a bowl sitting in boiling water in a large saucepan for 4 hours and then hang it in the pantry for at least 2 weeks, until Christmas.
- The pudding must not touch anything.
- In hot weather, it is better to store it in the refrigerator.
- 6 egg yolks
- ½ cup orange juice
- ½ cup caster sugar
- ½ cup brandy or cognac
- ½ cup melted butter
- Have ready a pot of simmering water.
- Mix yolks, orange juice and sugar in a stainless-steel bowl and whisk over simmering water until doubled in bulk and falling off the whisk in a stream or ribbon.
- Remove from heat and whisk in brandy, then melted butter.
- Serve warm with the pudding.
Serving the Pudd
- Steam pudding in a large saucepan for a further 2 hours,
- remove cloth and
- transfer to a serving dish.
- Bring to table, pour over warmed brandy
- and ignite immediately.
- Serve with brandy sauce.