October 10, 2018 Katy Dalal’s Christmas Pudding with Brandy Butter

Katy Dalal’s Christmas Pudding with Brandy Butter

The days are getting cooler and it will be winter soon. We found a nice article on the forgotten Christmas pudding.

Photo credit – Aaron Santos

Katy Dalal, my mom in law, started a catering business from home many years ago. As she tried out new dishes and cuisines her popularity grew as did her skills and knowledge in the kitchen. One of her biggest successes has been the Christmas Pudding with Brandy Butter.

I started helping her with the making after K and I were married and I always found it to be one the most fun things to do with her. I like to believe it also made her happy to see me pitching in.

Piles of raisins, black currants, dried prunes and a host of other, then unfamiliar, ingredients would be cleaned  and then put in a huge plastic barrel. Then endless bottles of rum and brandy would be poured in, and K would also fling in the leftovers from random opened bottles of wine and other suitable liquor that was handy. In a week the alcohol would have to be topped up as the shriveled fruit would be plump with the booze and would have risen way above the alcohol in the barrel. The barrel would be sealed up and forgotten till a week before Christmas.

Large quantities of juicy red winter carrots have to be grated. Along with this a mountain of apples are grated.

 

 

 

 

 

 

 

 

 

Fresh bread crumbs, white flour, demerara sugar, molasses, candied ginger, ground almonds, butter, freshly powdered nutmeg, cinnamon and cardamom, and eggs are all mixed in a huge vat. The soaking fruit is drained and then added to the mix.

 

 

 

 

 

 

 

The tins are buttered and lined with butter paper. Then the pudding mix is filled in, topped with a circlet of butter paper and then sealed either with a lid or with aluminium foil. The larger pudding moulds come with a lid, the smaller ones don’t.

 

 

 

 

 

 

 

 

 

Steam the puddings for 4 hours and they are ready to be dispatched. We recommend that the puddings be steamed once again for an hour before serving.

The brandy butter is a delicious accompaniment to this pudding. Blend regular salted butter with powdered sugar and a generous dash of brandy. Chill the butter till it is nice and hard.

Ma in Law would serve the pudding with a dash of drama. She would light half a cup of brandy and pour it over the pudding. We would put off the lights of course!

I have taken over the mantle of Christmas Pudding maker now. And I look forward to Christmas every year when we do a special Christmas menu and these traditional Christmas Puddings.

Photo credit – Ketan Pandit

You can purchase Katy Dalal’s “Delicious Encounters: Innovative Recipes Parsi, Indian and Western Paperback Cookbook” for a low price from here:

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

Comments, If you enjoyed this, give it a like and share it !

error: Content is protected !!
%d bloggers like this: