

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.auor email
Potatoes Australia
:
info@ausveg.com.au.Please note that your questions may be published.
i