Background Image
Previous Page  21 / 36 Next Page
Information
Show Menu
Previous Page 21 / 36 Next Page
Page Background

21

Potatoes Australia December 2016/January 2017

hands to spread the flour,

leaving a 5cm border, to form

a thin but complete layer of

flour over the calico. Shape

one eighth of the pudding

mixture into a ball and place

in the centre of the prepared

calico. Gather the calico

together to enclose filling and

tie with kitchen string to seal.

Use extra string to create a

loop. Repeat with remaining

calico, extra flour and

pudding mixture.

6.

Bring a large saucepan

of water to the boil. Lower

puddings into the boiling

water, making sure there is

enough liquid so the

puddings are not touching

the base of the pan. Cook,

covered, over medium

heat, adding more water

when necessary, for 90

minutes. Remove puddings

from the water and serve

100g raisins

100g sultanas

100g currants

75g dried pitted dates, chopped

75g mixed peel

2 tsp finely grated orange rind

1/2 cup (125ml) brandy or dry

sherry

125g butter, softened

1/3 cup (70g) brown sugar

2 eggs

2 cups (140g) fresh

breadcrumbs (made from day-

old bread)

1/3 cup (50g) plain flour

2 tsp mixed spice

Plain flour, extra, for cloth

Please note: You will need

calico large enough to wrap the

pudding in

125g soft butter

3/4 cup (155g) caster sugar

1/3 cup (80ml) brandy or sweet

sherry

2 tsp finely grated orange rind

1.

Soak the calico in a large

bowl overnight.

2.

Combine the raisins,

sultanas, currants, dates,

mixed peel and orange rind

in a large glass or ceramic

bowl. Place the brandy or

sherry in a small saucepan

over high heat. Bring to a

simmer. Remove from heat

and pour over the dried fruit

mixture. Stir to combine.

Cover with plastic wrap and

set aside overnight to soak.

3.

Drain the calico well and

transfer to a large saucepan

of boiling water. Boil for

20 minutes.

4.

Meanwhile, use an electric

mixer to beat butter and

sugar in a small bowl until

pale and creamy. Add the

eggs, one at a time, beating

well between each addition.

Add to the fruit mixture

with the breadcrumbs,

flour and mixed spice. Use

a wooden spoon to stir until

well combined.

5.

Working with one piece of

calico at a time, wearing

rubber gloves, remove a

piece of calico from the

water and wring out excess

water. Place flat on a clean

work surface. Sprinkle with

extra flour and use your

immediately with brandy

butter. Alternatively, hang

the puddings immediately in

a dry place where they are

not touching anything. Loop

ends of the calico so they

don’t rest on the pudding

which will prevent it from

drying properly. Set aside

overnight to dry completely.

7.

To make the orange brandy

butter, use an electric mixer

to beat butter and sugar

in a medium bowl until pale

and creamy. Add brandy

and orange rind and beat

until well combined. Serve

in a bowl, chilled or at

room temperature.

Remember, take some time to

relax and enjoy the company

of family and friends over the

festive season. From my family

to yours, Merry Christmas and a

Happy New Year!

with Scott Mathew

Ask the industry

IN THIS EDITION OF

POTATOES AUSTRALIA

,

SYNGENTA TECHNICAL

SERVICES LEAD

SCOTT MATHEW IS

DOING SOMETHING A

LITTLE DIFFERENT FOR

THE READERS WHO

LOVE CHRISTMAS

PUDDING AS MUCH

AS HE DOES! SCOTT

HAS PROVIDED HIS

RECIPE FOR A LARGE

CHRISTMAS PUDDING.

For more information or to ask a question, please contact your local

Syngenta Territory Manager, the Syngenta Advice Line on 1800 067 108,

visit

syngenta.com.au

or email

Potatoes Australia

:

info@ausveg.com.au.

Please note that your questions may be published.

i