I thought it might be nice to have a thread on Christmas baking. It's a bit early but the baking started here yesterday with the making of plum pudding. I use a low (actually no) fat recipe that we've been making for a few years. It tastes great and you can't really tell it's missing the fat. The house smells wonderful when the pudding is steaming away in the crockpot for 6 hours!
The pudding is cooked in a small mixing bowl that fits in the crockpot. Here's the bown and pot:
And here's the pudding when it's done:
It gets wrapped in wax paper and foil, put into a plastic bag and stored in the crisper of the fridge until Christmas day. We don't soak it in rum or brandy before storing it but it does get flamb when it's served. Before serving it is put on a plate in a covered casserole dish which has some hot water in the bottom to make a nice steamy environment. Then it is briefly microwaved to heat it up. It is served with MIL's Killer Plum Pudding Sauce (which is definitely not low fat! But it's delicious and a MUST for plum pudding for this family.)
Here are the recipes if you're interested:
LOW FAT PLUM PUDDING
Â¾ cup whole wheat flour
Â½ tsp. baking soda
Â½ tsp. cinnamon
Â¼ tsp. nutmeg
Â½ tsp. mace
5 Tbs. grated carrot or unsweetened applesauce (preferredÂ)
Â¾ cup fine bread crumbs
1 Â½ c. combination of chopped dates, figs, dried pineapple, dried apricots or golden raisins- donÂt chop the raisins (I use dates and golden raisins)
Â½ cup currants
Â½ cup raisins
Â½ cup coarsely ground walnuts (optional)
grated zest of 1 lemon
grated zest of 1 orange
2 Tbs. honey
2 Tbs. molasses
1 tsp. vanilla
1/3 cup brandy or water or orange juice (I use orange juice)
1 Tbs. Omega 3 eggs beaten with a fork to combine white and yolk; add 4 Tbs. water and beat with and egg beater until frothy
Sift flour, baking soda and spices together into a large bowl. Stir in carrots/applesauce, bread crumbs and fruit and zests, making sure fruit gets well coated with flour and bread crumbs. In a separate bowl, combine the honey, molasses, vanilla and brandy/juice/water and add the egg mixture to it. Add the liquid to the dry ingredients and mix - will be a thick batter. Spray a 1 qt./l. glass container with non-stick oil (e.g. PAMÂ). Make sure the container will fit in a slow cooker. Add the batter and cover the container with cheesecloth and tie it down tightly. Put 2 cups of water in the bottom of a slow cooker and add the container, sitting on a rack. Cook on high for 5-6 hours. Remove from the slow cooker and cool for 10 minutes then unmold. Pudding can be served immediately or stored in the fridge (wrap in wax paper and foil and place in a plastic bag) for a few weeks. Reheat in the microwave briefly and serve with Killer Plum Pudding Sauce.
KILLER PLUM PUDDDING SAUCE
This is RandyÂs momÂs recipe and itÂs fabulous. At Christmas time I make lots of it. Originally it was for traditional plum pudding, but it has other uses. Randy makes little mince tarts by making 6" pastry circles, putting a tablespoon of mincemeat filling on each, folding them in half and baking. I put this sauce on top of those tarts and warm in the microwave. Delicious!
Â½ cup sugar
Â¼ cup light cream
Â¼ cup soft butter
Â½ tsp. vanilla
Heat sugar and cream over direct heat, stirring constantly until sugar is dissolved, but do not boil. Remove from heat. Place butter in small bowl over hot water. Add cream mixture and vanilla. Beat with rotary beater for 2-3 minutes.
I usually double or triple this recipe to make larger quantities, given my very sweet tooth!
When does Christmas baking start at your place...? Favorite recipes...?