Harts Kitchen
Learn by Harts: Christmas Puddings
Full Steam Ahead
Don’t make any old Christmas pud, make a gluten-
free Christine’s Pudding. The award-winning
Dorset baker crafts hundreds by hand every year…
C
hristmas puddings
don’t have to be
heavy. I have
always loved a
family Christmas
with turkey and
all the trimmings, but however
fabulous and satisfying the
main dish, I feel there should
always be enough room left for
Christmas pud! I like to make a
pudding that is light in texture,
not heavy on the stomach and
also gluten free.
Christine’s Puddings started
in October 2007 when I was
asked if I would like to have a
stand at a food fest in my home
town of Sturminster Newton. I
wasn’t making any products at
the time and was not sure what
was I supposed to sell? I decided
to make the luxury Christmas
pudding that I had been making
for my family for over 20 years.
I made 70 and they flew off
the stand! This inspired me to
start my own business. They
are still hand made by myself
(with help from friends when
times get busy) in a pudding
room overlooking the beautiful
Blackmore Vale and River Stour
in deepest, darkest and most
delicious Dorset.
I still shop at Harts of Stur for
lots of my baking equipment,
because I enjoy buying from a
local family business whose staff
know about what they sell and
are able to give lots of advice.
Christine’s Christmas Pudding
Makes two 900g (2 lb) puddings
(you can halve the recipe, if you only want to make one)
Ingredients
350g (12oz) mixed dried fruits (sultanas, raisins, currants)
115g (4oz) dried prunes
75g (3oz) dried apricots
75g (3oz) glacè cherries
75g (3oz) mixed peel
Juice and zest from one orange
160ml cream sherry
We have everything you
4 tablespoons of brandy
need for all your bakes at
115g (4oz) gluten-free plain flour
www.hartsofstur.com
1 level teaspoon of mixed spice
or visit the shop!
1 level teaspoon of ground ginger
175g (6oz) cold unsalted butter
115g (4oz) breadcrumbs from a gluten-free loaf
115g (4oz) ground almonds
175g (6oz) dark muscovado sugar
3 medium eggs (well-beaten)
S E E +
S H O P
You will also need:
2 x 900ml (1 ½ pint) pudding basins, baking parchment, kitchen foil
and string.
Method
Chop up the larger pieces of dried fruit – prunes, apricots and cherries – in a
large bowl. Mix in the raisins, sultanas, currants, sherry, brandy, orange juice
and zest. Cover and soak overnight.
Next day: sieve the flour and spices into a large bowl. Grate in the cold butter,
add the breadcrumbs, ground almonds and sugar. Stir in the soaked fruit and
liquid, then add the beaten eggs.
1. Make sure all the ingredients are completely mixed and then stir 3 times
(don’t forget to make a wish).
2. Lightly butter your pudding basins and line with a small circle of baking
parchment. Spoon in the mixture (leaving a gap at the top), and cover with
another baking parchment circle. Cover the basins with a pudding cloth or
kitchen foil (with a pleat across the centre to allow for expansion). Tie with
string, making a handle for easy lifting.
3.Steam slowly for 4 - 6 hours (steaming for longer will mean a darker pud).
Check the water level during cooking and do not let the puddings boil dry.
4.When cooked, remove from steamer and allow to go cold, recover with
clean baking parchment and overwrap with kitchen foil and store in a cool,
dark, dry place until Christmas.
5.To serve on Christmas day, put the pudding on to steam just before you sit
down for your main course, steam slowly for 2 hours and serve with a dollop of
cream plus brandy butter and enjoy!
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www.hartsofstur.com