Despite running around London for the past week getting ready for our final 2 supperclubs/popups of the year, we managed to squeeze in a quick Christmas recipe idea to have some fun with this weekend to help you get ahead before the big day using a bit of gadgetry to create some lovely, personalised treats for Christmas day…
If you are a regular reader of this blog you will no doubt be aware that we are HUGE advocates of the work that the team over at ChefSteps do. One of the coolest ideas we’ve seen was their “Yoghurt in Jar” which is exactly what it says on the tin. Inspired by the idea of using some gadgetry to literally think outside of the sousvide box, we took our Christmas Pudding recipe (shared with you via last year’s December/Christmas issue of Good Things Magazine) and evolved it to make some “Christmas Puddings in a Jar”. Ok maybe going for those cute, little, individually-portioned jars might be a bit much but I think it’s worth it…just don’t forget to pop your penny in the base before you cook them off. Seriously guys, give this one a go, it’ll knock the socks off any bought ones and despite being a few weeks late for Stir-Up Sunday (it was on the 22nd of November apparently) please do give this a go really soon. I picked up the jars on amazon for a very reasonable £16 for 12 but these 250ml jars can be found at most hardware or home craft stores nowadays. Have some fun with it this Christmas and comment below about how it went OR mention us on our social media (@SmokeandSaltLDN on twitter and instagram). R.
PS. If you're still looking for dinner plans next week, visit the Bookings page as we've still got some seats available for some pre-Christmas feasting!
1. Place dried fruit, diced apple, lemon, orange, brandy, suet, treacle, sugar and vanilla seeds into a bowl and stir until combined.
2. Place all the remaining dry ingredients into a bowl and mix lightly to combine.
3. Combine the eggs and milk, whisk them together and incorporate the dry mix into it.
4. Slowly combine this mixture with the dried fruit and suet mix stirring gently with a wooden spoon or a spurtle.
5. Ensure there a no lumps but do not overwork the flour (be careful if using a stand mixer!).
6. The pudding batter is now ready to be carefully poured into the jars (I used a funnel with a wide pipe).
8. Fill each jar with 150g of mix (it will rise a little bit so don’t overfill or there might be an explosion!) and seal them tightly, making sure the seal is tight.
9. Place the jars in a pot of water held at 75 C (or a circulator) then cook for 1 hour 15 minutes.
10. Allow to cool to room temperature before storing in the fridge until Christmas. Reheat gently by steaming a pot of water (with the lid on)…or a micro-wave (WITHOUT the lid) if you’re feeling a bit impatient!