Salted Orange's Christmas pudding recipe 29 Nov

Salted Orange was established in 2014, by husband and wife duo, Sam and Lizzie Owen. With years of experience in hospitality, catering and event organising, magical events and menus can be created. Sam is passionate about food, and is a fountain of recipes and outside of the box ideas. Lizzie has years of practice in planning and organising events, with some guest lists being over 250 people.

Ahead of the Lincolnshire Food & Gift Fair this weekend, Sam shares his recipe for the best Christmas pudding:

This recipe is based on a 100-year-old Christmas pudding recipe I found written on a scrap of paper in an old family cookery book… a real Dickensian style steamed pud. I changed some of the ingredients, to suit our personal taste, and cut the quantities back considerably – the original recipe made about 8 puddings! It’s a wonderful rich and fruity pud, and is still light enough for those who dislike the heavy “canon ball” style puddings. The lack of flour in this makes a lighter crumb, and there is no bitter after taste that you get in a commercially prepared Christmas pudding sometimes. Makes two 2 pint puddings, each serving 6 to 8 people.

Ingredients

• 450g/1lb raisins
• 225g/8oz currants
• 225g/8oz sultanas
• 50g/2oz dates, pitted
• 50g/2oz citrus peels, finely chopped
• 50g/2oz flaked almonds
• 50g grated carrot
• 50g walnuts
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground mixed spice
• 1/2 teaspoon ground cinnamon
• 50g/2oz ground almonds
• 375g/12oz fresh breadcrumbs
• 115g/4oz soft brown sugar
• 450g/1ib butter, softened
• 6 large eggs, beaten
• 4 tablespoons brandy or rum
• 8 fluid ounces stout. such as Guiness

Directions

1. Mix all of the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
2. Work in the breadcrumbs, sugar and softened butter, mixing well
3. Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
4. Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
5. Cover with greaseproof paper and muslin pudding cloths of aluminium foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later.
6. Boil the Christmas pudding in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary. You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
7. Remove the greaseproof paper, cloths/aluminium foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
8. Store in a cool place for up to 2 months (although I have kept these puddings for nearly 2 years!)
9. On Christmas day, boil or steam for a further 4 hours. To flame the puddings: turn out the Christmas puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but not boiling, and then pour the hot brandy into a ladle. Take the pudding to the table with the ladle and carefully light the ladle with a match. Pour the burning brandy over the pudding and remember to turn the lights off for maximum ooohs and ahhhs!
10. Serve the Christmas pudding with brandy butter, rum sauce, custard or cream. Don't forget a sprig of holly too!

Visit Salted Orange at the Lincolnshire Food and Gift Fair

With mouth-watering spit roast beef rolls on the menu, Sam has designed an interesting and special dish inspired by the fantastic local produce from our great Lincolnshire county. As a Select Lincolnshire member, Sam really values local farmers and suppliers, and wants to promote small businesses in the county. Sam describes his favourite part about the menu; “Our beef is grass-fed and reared in Lincolnshire. It is marinated in wholegrain mustard made in house by our chefs using the Lincolnshire brewing companies red imp ale. It is then spit roasted on our rotisserie, sliced and finished in a toasted brioche roll with red onion marmalade, mozzarella and rocket”. Served with rocket, tomato and pickles, with the option of Lincolnshire poacher, emmental, stilton and goat's cheese with truffle honey. For the vegetarian and vegan option, Sam will be drawing inspiration from further afield and creating a deliciously warming and fragrant curry. A coconut, butterbean and chickpea curry, marinated in oriental spices and packed full of flavour.