Stage one ... candied orange:
Actually I'm going to candy some mandarins ... they're quicker and, for me, they taste better for this dish.
Four mandarins, prick a dozen or so times all over and remove any stalk, trat an orange the same way.
Place in saucepan and mix roughy 250g icing sugar and 350ml water and pour over. The mandarins will float so make a cartouche to cover them ... or just use a small pan lid with a vent hole like so ...
Heat to 80-90C and leave at this heat for about 2 hours ...
What we have now is a sticky candied fruit, slightly translucent and glossy, I added a small orange and lemon to flavour the final pudding, the liguor has a wonderful frangrance a citrus flavour so I've added some orange juice and reduced it to make a citrus sauce for the puds. I then placed the fruit in a low oven for an hour to dry the peel and 'candy' it
When the fruit has dried the lemons are more candied than the mandarins, I diced a mandarin and some lemon to add to the pudding mix
Now to the pudding ...
Ingredients:
- 2 slices of brown bread, crust removed
- 20g Plain Flour
- 30g Brown sugar
- 50g Butter
- 1 Egg
- 1tsp Bicarb
- 1tsp mixed spice
- 2 tsp Orange marmalade
- 2 tsp Ginger conserve
- Diced candied orange and lemon
Add other ingredients and mix for a short time with a wooden spoon.
Place several Tbsp of mix in based of a buttered pudding bowl.
Place the mandardin on top of the mix and fill around and over, till the bowl is approx 3/4 filled.
Clingfilm the top of the pudding dish and place in a baking tray with a couple of inches of water in the tray, bake in a low oven (140C) for approx 70 minutes.
The end result was spot on ... which was a relief ... the pudding was delicous and the sauce ... oh my god the sauce was good ... toffee, citrus, bitter peel ... heaven
The fruit could be candied for longer, overnight in a low oven perhaps, personally I like it like it is with a citrus kick still ... but if I'm honest candied fruit is not high on my list of things I choose to eat ... I liked this pudding and will be making it on my cookery course this week and at home for christmas.
A few people on Twitter have asked how much ... Heston's was £13, at a rough guess this costs about £1 and 20 minutes work over a day. I won't be selling these though ... go on make it yourself ... its easy !
http://www.localfoodadvisor.com/blog
Are mandarins seedless? Does one need a seedless citrus fruit for this or are pips OK do you think?
ReplyDeleteI think seeds are fine ... they'll be candied so not bitter
ReplyDeleteThey look absolutely delicious.
ReplyDeleteOoooooh fab idea!
ReplyDeleteCan't wait to seeeeeeeeeeeee!
ReplyDeleteI'm liking the cut of your jib, Mister Follas
ReplyDeleteExcellent idea, look forward to hearing how it turns out. If it works, how many can you produce before Christmas. ;)
ReplyDeleteNow THIS I'd buy.
ReplyDeleteOMG that looks utterly gorgeous and very tempting.
ReplyDeleteOh.
This does mean that I'm going to have to try to make one myself now. *sags*
Eat your heart out Heston!
ReplyDeletenot a fan of christmas pud, but his looks yummy - i think you've converted me!
ReplyDeleteHow long would these keep? If i made one now - would it keep till Christmas or do i need to make it nearer the day?
ReplyDeleteOooh jolly good. I think I'd prefer the orange more candied myself, from the pics, but does look good!
ReplyDeleteWow!! Here I was wondering if I had an odd £200 or so I coul spend on Heston's pudding. Will definitely be trying this one out, thanks ever so much, Mat!
ReplyDeleteOh, Mat, another question. Could I make this in advance, and if yes, how long and then how do I store it? I am a bit confused as the fruit still looks fairly fresh, and I don't want it going mouldy.
ReplyDeleteAfter all the talk about Heston's, shops selling out of it and people charging stupid money on Ebay what could be better than making it yourself. Thanks for sharing your recipe. I will be trying this for a Christmas meal.
ReplyDeleteAs written I wouldn't keep it for more than a week, if you want to candy the fruit more then repeat the candying process ... personally I prefer it with a hit of orange rather than just candied flavour ... up to you. If you do make it for longer then feed the pudding with a ittle sherry or port every few days
ReplyDeletei bought a strudle xmas pud from lidl and intend to do 'your oranges' cut a hole underneath and sit the orange inside and cover the base with the pudding mix i remove...........hope this will work too and save a lot of extra work.....will pour the orange sauce over it and serve with ice cream and custard............bring it on.........
ReplyDeleteWow this looks a great recipe thankyou for sharing, I am hoping to give this a try, I wondered if anyone could help with a question I have that is probably obvious to most, when cooking the orange/lemon in the water with icing sugar, Mat states heat to 80-90'c, do we get the water to this temperature and keep it at this temperature for 2 hours on the hob? also if we wanted to repeat the process for a more candied affect, what stage would we start from ? Thank you for any replies
ReplyDelete