Friday, 21 November 2014

Stir Up Sunday with Urban Fruit


Christmas pudding should never die. And by that, I mean a good festive plum pud, all dark, rich and fruity should never suffer from the rigors of time. Should you accidentally forget all about it that is. Oh, we've all done that before haven't we, eh? No? We've all made a batch of puds when full of excitable Christmas bonhomie and jazz, and found one stodgy bleeder hanging around the kitchen come New Year haven't we? Or even better, we've all scooped some up in the January sales, with the glowing frugal notion that we are saving money.

"Yes! 5 Duchy Original puds for two paaand fifty! We are sooo sorted for next year. Get in!"

*Fist pump"

*Star jump*

 Etc

And we've all gone to spring clean the kitchen a couple of years later, to tackle the cupboard of 'Doom, Plastic Bags And Other Unknown Detritus' and found stacks and stacks of Christmas puds at the back. Dusty, sad, and all alone.

But we shouldn't panic or feel guilt or grieve. Because Christmas puds never die.

Now, you might be wondering what the hell am I going on about. Well, this forthcoming Sunday is 'Stir Up Sunday'. Yes you know the one. To celebrate this tradition of making Christmas puds on the last Sunday before the Advent, the folks at Great British Chefs are holding a Twitter party in conjunction with Urban Fruit, the people who gently bake fruit; in an friendly, urbane sort of way. The main aim is to gather people online to discuss, exchange ideas and air frank views about Christmas baking. Given the upsurge in home baking, all thanks to Mary Berry's hair and Paul Hollywood's piercing blue eyes, it should be a riot

You may have a pet pieve about marzipan. You might want to know what mixes are best for mincemeat. Or perhaps you just want to find out the number of a good, reliable dentist (always handy as broken tooth cases soar around Christmas, what with all those coins secreted in figgy puddings).

Using a selection of fruits from Urban Fruit, I have a Christmas cake recipe that will be popping up here on the Great British Chefs website that sort of strays from the norm. A colourful Caribbean effort, that is filled with spice and bananas amongst other things. But the most important thing about this cake is that it is stacked with booze.

As you well know, Christmas cake, pudding or a chocolate log even, topped up with brandy, whiskey or sherry tastes magnificient (in my humble opinion anyway). Most importantly though, if you soak enough alcohol within that crusted frame, that sponge interior, you can be rest assured that that cake will never, ever, ever die. Which is very important indeed.

Join the party this Sunday, using the hashtag #stirupsunday






4 comments:

Nicole Waterman said...

This looks wonderful - so festive!

belleau kitchen said...

so pretty and soooo gooood!... I love all the colour and all the fruit... nice!

J Lowe said...

Danny, your boozy bundt cake sounds great but I don't have a bundt tin so will be using an ordinary cake tin. What size do I need?

Danny Kingston said...

Nicole Waterman - Thank you, I was pretty happy with the drizzling

Belleau Kitchen - Cheers me dear

J Lowe - Yep, this will work in a cake tin 22cms across? I think! BTW check out the recipe here http://www.greatbritishchefs.com/community/urban-fruit-ginger-bundt-cake-recipe