Potato Latkes + Xmas Pudding

Posted at 05:51PM on Nov 20, 2008 by web

Potato Latkes

4 small potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 to 3/4 cup oil

Preparation

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Eat with sour cream and applesauce. Yum yum.

Xmas Pudding

The recipe called for ingredients in grams and ounces. I tried to convert them using the world wide web, but it might not be the most accurate measurements because grams/ounces measure weight while cups and tablespoons measure volume.

8 ounces / 225 g sultanas (~ 1 c)

8 ounces / 225 g seedless raisins (~1 c)

8 ounces / 225 g currants (~1 c)

4 oz / 100 g prunes, stoned and chopped (~ 1/2c)

2 ox / 50 g mixed peel (3 ½ tbs)

1 apple, grated

Finely grated zest and juice of 1 orange

Finely grated zest and juice of 1 lemon

4 oz / 100 g soft dark brown sugar (2/3c)

1 tbsp / 15 ml black treacle or molasses

5 oz / 150 g fresh white breadcrumbs (~2/3 c)

4 oz of olive oil (~ ¼ c)

6 fl oz / cooking brandy (3/4 c)

1/2 tsp / 2.5 ml ground ginger

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp / 2.5 ml ground allspice

3 oz / 75 g plain flour (~2/3c)

3 oz / 75 g ground almonds (~ 2/3 c)

4 eggs

Olive oil for greasing

Preparation

Wash the dried fruit, dusting it with a handful of flour before rinsing under cold water. Measure all the dried fruit into a large mixing bowl. Add all the remaining ingredients and stir well until they are thoroughly combined. Leave the mixture to stand overnight before filling the basins.

Lightly grease two 2 1/2 pint / 1.5 litre pudding basins with olive oil. (Butter is not suitable as it will tend to go rancid if the pudding is to be kept). Divide the mixture between the basins, allowing an inch or so for the puddings to rise. Lightly grease two circles of greaseproof paper to fit into the basins. There are several methods for covering the puddings; the most effective is to secure a large square of muslin with string and to tie the loose ends in a big granny knot. If you cannot find muslin, tin foil will do just as well, tucked securely round the rim of the basin.

Before the puddings are stored away they must be steamed for 5 –6 hours. Stand them side by side in a large casserole, or pot, and pour in boiling water to come halfway up the sides of the basins, cover the pot and steam them in the oven preheated to 150 C / 300 F for 6 hours, topping up with more boiling water as necessary. On Christmas Day the puddings will need a further 2 1/2 – 3 hours before serving.

To serve -

Stand the pudding in a large saucepan of boiling water, cover and simmer for 2 1/2 to 3 hours, topping up from time to time with more boiling water to prevent it boiling dry. The brandy custard can be made before serving and kept warm by standing over a saucepan of simmering water. Turn the pudding onto a plate, warm a ladleful of brandy and pour over the pudding. Ignite and serve in a darkened room with brandy butter, or brandy custard, and /or whipped cream.

Brandy Custard

1 pint/ 600 ml of milk (2 c)

2 tbsp / 30 ml corn flour

3 egg yolks

3 tbsp / 45 ml brandy

2 tbsp / 30 ml castor sugar

Preparation

Measure 3 tbsp / 45 ml of milk into a mixing bowl and stir in the corn flour, egg yolks, brandy and sugar until smooth. Bring the remaining milk to a boil and whisk into the corn flour mixture. Return the custard to the saucepan and simmer briefly to thicken. The corn flour in the recipe will prevent the custard from curdling.

Brandy Butter (Hard Sauce) - Traditional with Xmas pudding or Mince Pies

3 oz good unsalted butter (1/3 c)

3 oz fine castor sugar (1/3 c)

2 –3 tbsp brandy

Cream butter until white. Beat in sugar gradually; when thoroughly mixed add the brandy a few drops at a time, beating continuously. Add enough to flavour well, taking care towards the end that the mixture does not curdle. It should now look white and foamy. Pile up in a dish and leave to harden.

Christmas pudding