Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Christmas Pudding Recipe

Christmas Pudding Photo : Karen E Photography

Christmas Pudding
Photo : Karen E Photography

Christmas Recipe Five
Christmas Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Traditionally Christmas pudding is served with brandy sauce but in South Africa we add a hint of Sherry to add the desired sweetness.

Pudding

Yields: 1 Pudding serves 6-8

Ingredients:

  • 3 whole Eggs
  • 125ml Brandy
  • ½ cup Brown Sugar
  • 3 cups or 500g Mixed Fruit
  • Pinch salt
  • 10ml Mix Spice
  • 1 ½ cups fine Suet
  • 5ml Nutmeg Powder
  • 6 soaked Prunes, chopped
  • 2 Carrots, grated
  • 1 Lemon, zest
  • 5ml Lemon Juice

Method:

  1. Beat the eggs well, add brandy and sugar.
  2. Fold in all the other ingredients.
  3. Place into a clasped-boiling pudding tin or into a large pudding bowl.
  4. Cover both tightly with foil and if using the tin clasp closed.
  5. Place this into a large pot with boiling water ensure that the pudding does not touch the base of the pot by placing an object beneath it. I use a thin brick tile. When needed top up with water to cover ¾ of the tin.
  6. Reduce heat and simmer for six hours, serve straight away.

Sherry Sauce

Yields: 350ml

Ingredients:

  • 40g salted Butter
  • 20g all-purpose Flour
  • 60g Caster Sugar
  • 30ml Golden Syrup
  • 150ml Milk
  • 150ml Cream
  • 30ml Sherry
  • 30ml Brandy

Method:

  1. Melt butter in a sauce pan on a low heat.
  2. Add flour slowly to ensure no lumps form and cook for one minute.
  3. Add caster sugar and syrup to the above mixture and stir continuously.
  4. Add milk and cream and cook the mixture until the correct consistency is reached. Set aside.
  5. Just before serving add Brandy.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za