Chef's Christmas Recipes - Piste Christmas pudding, Piste Wine bar and Restaurant, Tarporley
Piste Christmas pudding (makes 8 little puddings)
50g Self raising flour
110g Fresh breadcrumbs
You may also want to watch:
Pinch of mixed spice
Pinch of ground nutmeg
- 1 Muswell Hill man captures picture of car bursting into flames in high street
- 2 West Hampstead mum Nazanin 'loses appeal' in Iran
- 3 'Forever grateful': Community steps up after man's dog dies on Hampstead Heath
- 4 Primrose Hill 'Howloween' party to support rescue dogs
- 5 Tributes paid to Primrose Hill mother-of-four as fundraiser launched
- 6 The Outsider: Residents take aim at plans for high street pub
- 7 Muswell Hill couple slam planning laws as chipboard outhouse appears
- 8 Man charged with murder of Nicole Hurley in Primrose Hill
- 9 Flick Rea: Community celebrates 'Empress of West Hampstead'
- 10 Coldplay and Ed Sheeran to perform at Earthshot Prize ceremony at Ally Pally
Pinch of ground cinnamon
200g Soft dark brown sugar
150g Mixed dried fruits
100g Grated carrot
1 Peeled, cored and diced apple
Zest of 1 orange and 1 lemon
2 Whole eggs
55ml Dark rum
55ml Black treacle
Good quality brandy
1. Pre heat the oven to 100oC. Place all the ingredients into a mixing bowl and thoroughly mix. Cover with cling film and leave to mature for 1 week in the fridge (the longer the better).
2. Divide the mixture equally into 8 small pudding bowls (ones that will hold at least 8oz of the mix).
3. Cover with a small square of grease proof paper and then cover with tin foil. Tie a piece of string around the top to hold it in place.
4. Place the pudding basins into a deep roasting tray and pour boiling water until half way up the basins. Place into the oven and cook for 5hrs or until a skewer is drawn out clean from the pudding.
5. When cooked remove from the oven, leave to cool for 15mins then pierce through the puddings a few times with a skewer and drizzle in some brandy.
Cover tightly with another small square of grease proof paper and the cover with tin foil. Tie a piece of string around the top to hold in place. Store in a cool dry place, the longer you can leave these or prepare in advance, the more mature they will become.
6. Serve with warm brandy sauce and extra thick brandy cream.
Piste Wine bar and Restaurant55 High Street, TarporleyCheshire CW6 0PD01829 732483www.pistetarporley.com