Recipe: Make Galton Blackiston's Christmas pudding
PUBLISHED: 15:29 23 November 2019 | UPDATED: 15:38 23 November 2019
It's stir-up Sunday on November 24 this year. Michelin starred Galton shares his coveted recipe from Morston Hall...
This recipe makes two 2lb puds...and if you don't have time to make your own, they're on sale at Morston Hall during December.
The puddings are made in two stages. Preparing everything in advance is key.
Galton's traditional Christmas pudding
100g each currants and raisins
50g pitted prunes
75g golden sultanas or ordinary sultanas
50g glace cherries rinsed and roughly chopped
50g dried apricots, roughly chopped
25g each preserved ginger and orange and lemon peel, roughly chopped
50g glace fruits, roughly chopped
150ml dry sherry
1tsp glycerine (available from chemists
You may also want to watch:
100g white or brown breadcrumbs
75g plain flour, sifted
1/2tsp each salt, baking powder, ground cinnamon, mace
Pince ground sugar and mixed spice
50g soft, unsalted butter
50g shredded suet (or vegetarian equivalent)
50g granulated sugar
50g demerara sugar
50 peeled whole almonds, roughly chopped
1 medium carrot, peeled and grated
100g Bramley apples, peeled, cored and grated
3 medium eggs, lightly beaten
2tbsps golden syrup
1tbsp black treacle
At least 24 hours before making your pudding mix together all the ingredients from stage one and cover.
on the day of cooking mix the breadcrumbs with the plain flour, salt, baking powder, cinnamon, mace, mixed spice and ginger in a large bowl. Rub in the butter finely and add the suet along with the sugars, almonds, carrot and apple. Now add this to the previously soaked fruits.
Bring it all together with the beatne eggs, syrup and treacle. Mix well and divide between two greased 2lb pudding basins. Place a circle of greaseproof paper on top and press down. Cover with tin foil and tie with a string around the circumference.
Next, in a double boiler or steamer, simmer the puddings for about 3 1/2 hours, making sure you remember to keep topping up to avoid them boiling dry. Take out of the water and cool. Replace the greaseproof and foil with new and store in a cool place. When you want to serve just steam again for another two hours. They will be delicious. Although they are not too dark a pudding, they are certainly decadent. If you don't have time to make your own, Morston Hall will have Christmas puddings on sale during December.