Garam Masala Christmas Pudding Recipe by : Vivek Singh
Cook time : 7 hours Ingredients :
• 100g / 4oz dried apricots , chopped ( to about the same size as the raisins )
• 100g / 4oz dried figs , chopped ( to about the same size as the raisins )
• 100g / 4oz dried blackcurrants
• 100g / 4oz seedless raisins
• 100g / 4oz sultanas
• 75g / 3oz candied lemon and orange peel , finely chopped
• 50g / 2oz almonds , finely chopped
• 50g / 2oz walnuts , finely chopped
• 50g / 2oz pecan nuts , finely chopped
• 50g / 2oz pine nuts , finely chopped
• 50g / 2oz hazelnuts , finely chopped
• 50g / 2oz cashew nuts , finely chopped
• 1 tsp ground garam masala
• 1 / 2 tsp grated nutmeg
• 150ml / 5fl oz dark rum
• 4 tbsp brandy
• 1 orange , zest and juice
• 1 lemon , zest and juice
• 225g / 8oz salted butter
• 225g / 8oz Muscovado sugar
• 3 free-range eggs
• 150g / 5oz plain flour
• Butter , for greasing pudding bowls
Method :
1 . Place all the dry fruits , nuts and spices into a large bowl and mix together thoroughly .
2 . Add the rum and brandy and mix together well with your hands . Cover and leave it overnight to soak in the flavours .
3 . Cream the butter and sugar together until smooth . Add the eggs , one at a time and continue mixing until all the eggs are incorporated into the mixture .
4 . Fold in the flour and the soaked fruits and nuts .
5 . Divide the mixture between two greased 1 1 / 2 litre / 2 1 / 2 pint heat-proof pudding bowls , filling almost to the rim , then smooth down the surface .
6 . Cover each bowl with a large square of greaseproof paper , then cover that with a large square of aluminium foil . Tie the two sheets tightly into place under the rim with string , leaving long ends of excess string to make a handle . Loop one of the excess string lengths over the pudding basin and slide underneath the taut string holding the sheets in place on the other side . Bring up the string and firmly knot with the other piece of excess string , to form a secure handle to lift the pudding in and out of the water .
7 . To cook , stand both puddings on a trivet in a large , deep , heavy-based pan ( or each pudding in a separate pan ). Pour boiling water into the pan ( s ), enough to come about halfway up the sides of the bowls .
8 . Cover the pan ( s ) with a lid or a dome of foil and boil for seven hours . Check the water level regularly , topping it up with more boiling water as necessary to keep the bowls half submerged .
9 . After seven hours , remove the bowls from the pan and leave to cool . Untie and remove the foil and greaseproof sheets and replace with clean , dry sheets of both greaseproof paper and foil .
10 . Store in a cool , dry place . To reheat at Christmastime , return to a pan containing a few inches of boiling water , cover and steam for two hours , checking the water levels now and then , until completely heated through .
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