Thursday May 25, 2017
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PERSONAL, UNDILUTED VIEWS FROM TOM WINNIFRITH

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Experimental Christmas Pudding Report

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- Tom Winnifrith

As you may remember, my Christmas rituals start in November with the cooking of a Christmas pudding. The day I eat a Jamie/Delia/Hugh. Heston Christmas pudding is the day I have given up on life. This year’s recipe was somewhat experimental. And yesterday it was steamed and served up and …if I say so myself it was a triumph.

The pudding slipped from the bowl in perfect shape. The texture was spot on, smooth with a firm layer on the outside and soft, moist and alcohol charged on the inside. The decision to drop candied peel and replace with a range of dried fruits including apricots worked well and swapping breadcrumbs for oats was a winner. It meant that the pudding was a slightly lighter shade of dark brown than normal but it actually have it just a bit more texture.

Combined with homemade brandy butter ( the simplest thing to make and anyone who buys that in a store deserves to be shot), chilled in the fridge for twenty four hours, it was – if I say so myself – a triumph. This year’s experiment becomes next year’s recipe. 10 out of 10.

The main course: goose, excellent, honey glazed carrots, worked a treat as did the sprouts ( are sprouts getting bigger or am I imagining that?). Roast potatoes and parsnips could have been a tad crispier. With a sweet chilli side sauce: 8.5 out of 10. Let down by the neeps and spuds.

Overall, not bad. Think I might need to do a few shifts in Real Man Pizza’s kitchen to get those spuds right for next year.

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