Ingredients for - Gordon Ramsay's Christmas Pudding
How to cook deliciously - Gordon Ramsay's Christmas Pudding
1. Stage
Pudding: Hydrate raisins, currants, and sultanas by soaking in a hot tea bath overnight.
2. Stage
Strain off excess tea and add carrots, citrus peel, and 6 ounces brandy. Allow to soak overnight and strain.
3. Stage
Preheat oven to 225 degrees F. Mix together all dry ingredients and add to the fruits. Then add the vegetable shortening and mix.
4. Stage
In a separate bowl, mix together eggs, sherry, 2 ounces brandy, and lemon juice, then add the mixture to the fruits.
5. Stage
To the same bowl, add milk until the mixture is the right consistency: fairly stiff
6. Stage
Portion out pudding into disposable individual aluminum soufflé tins and cover each tin with aluminum foil. Place filled tins into a rectangular casserole dish. Once inside, carefully fill the casserole with 1" of water and cover the entire dish with aluminum foil. Place in a preheated oven and allow to steam for the 6-8 hours. Just remember to check the level of the water-bath and maintain the 1" water level until finished cooking.
7. Stage
Cool and store until needed.
8. Stage
Brandy Anglaise: Bring the milk, heavy cream, and vanilla to a boil.
9. Stage
Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back of a spoon. (If you have a thermometer, the temperature should register approximately 180 degrees F.)
10. Stage
Remove from heat and put through a strainer.
11. Stage
Add brandy to the Anglaise and serve warm
12. Stage
Crème Chantilly: Scrape the inside of the vanilla pod and combine the pulp, cream, and sugar in a mixing bowl and whip to medium peaks.
13. Stage
Spoon on top of the individual Christmas puddings and serve with the Brandy Anglaise on the side.
