AWT's quick and easy Christmas puddingBy Antony Worrall Thompson
December 21, 2012
Christmas doesn’t need to be a mad rush to the dinner table – Antony Worrall Thompson has made a list and he’s checking it twice
We all need cheering up… and this festival means that Christmas is just around the corner.
So with only four days to go things must be hotting up the households all over the country and that includes mine.
This will be the first Christmas in our new home and Jay and I are really looking forward to it.
As with most people, I expect you so wanted to do things properly this year with no cheating but time is running out.
If you are organised there is still time, even the Christmas pudding can still be made, although its always nice if its given time to mature.
If you do go and buy one, wait until Christmas Eve as there are often some great bargains to be had.
Take your bought pudding, open it up and puncture all over with a fork and then drizzle some brandy, whisky or Grand Marnier over it so that it has that wow factor – and remember to push in a silver coin wrapped in foil.
I’ll let you into a secret. When I do taste testings for magazines and newspapers, Betty’s consistently deliver with their superb offerings from mince pies to Christmas cakes – and not forgetting some of their fat rascals!
For more tempting details, log on to www.bettys.co.uk
Meanwhile, confirm with your butcher that he has definitely got your Kelly Bronze turkey or goose in order; it would be a nightmare to turn up and on the Saturday 22 or Monday and find out it wasn’t ordered and you’re are turkeyless.
Make an inventory of what you’ve got and this will tell you what you still need to buy, and about the same time you can make your own cranberry sauce, brandy butter and even the stuffing, wrap your chipolatas in bacon and boil the gammon ready for a final roast glaze on Christmas morning.
On Sunday or Monday (Christmas Eve) you can oven prep some of the veg – trimming the brussels and peeling the potatoes and carrots, just keep them in a bowl of iced water in the fridge and change the water daily.
I’ve always found deep satisfaction in making a list and then crossing off each task/item once it’s been done or bought – yes I know what you’re all saying – but I promise you it does work.
I’ve given you here a twist on a Christmas pudding – I know we all love Christmas pudding although a recent survey said it was in decline so I started the Save Our Christmas Pud campaign when I was asked to join the debate on BBC Radio Coventry and Warwickshire the other day.
My Christmas pud recipe is on the website www.awtonline.co.uk for all of you out there who need a decent pud recipe.
And for those who fancy something quick and easy – just take a look right!
May I also take this opportunity on behalf of my wife, Jay and myself to thank you for your continued support at The Greyhound.
It’s been a tough old year – most of you out there will know why – but I’ve been overwhelmed with the kindness and support people have given me in 2012. Thank you.
May I wish you and your family a Merry Christmas and a truly Happy New Year
1 jar minced meat
6 bsp chopped dried apricots
3tbsp caster sugar
300ml double cream
Cut the panettone into slices and spread with butter. Cut into fingers and layer in a shallow oven proof dishes with a layer of mincemeat and the apricots.
Make a custard from the eggs and yolks with the sugar and brandy. Combine with the milk and cream.
Pour this mix over the panettone and leave for 1 hour to soak in to the sponge.
Sprinkle with ground cinnamon.
Heat the oven to 180ºC and place the pudding in a roasting tray of hot water (bain-marie).
Cook for approx 1¼ to 1½ hours or until custard is set.
Sprinkle the top with caster sugar and glaze under a grill. Serve with brandy butter.