XXXB ONION GRAVY
2 large onions, thinly sliced
400 ml chicken, beef or veg stock
100 ml of XXXB
75 g butter
1 tablspoon plain flour
2 teaspoons English or Dijon mustard
1 teaspoon Worcestershire sauce (optional)
Salt and black pepper
Melt the butter in a heavy pan and cook the onion for 10 minutes until soft, turn the heat down low, cover the pan and cook until the onions are golden brown, about anther 20 minutes.
Stir in the flour and cook for 2 minutes and then gradually add the XXXB, stock, mustard and the Worcestershire sauce (if using), stir constantly.
Bring the gravy to the boil and simmer for around 15 minutes, stir frequently, check the seasoning and serve.
PLUM BLACKBERRY AND PORT PUDDING
1lb/450g plums
15oz/425g Madeira cake
2 tablespoons Batemans Brewster Blackberry jam
2 tablespoons sugar
6 fl oz/180ml Port
Place four 2 ½ baking rings on a flat surface and line with cling film, letting the cling film fall over the edge.
Put two plums to one side for decoration. Stone and roughly chop the rest.
Put the sugar, port and pieces of plum into a pan and bring to boil. Turn down the heat and simmer until soft.
Add the jam and mix well. Sieve, to separate the fruit and juice and put the juice back into the pan. Bring to the boil and reduce a bit.
Cut the cake into thin slices, about the thickness of thin sliced bread. Cut out 8 circles 2 ½ in diameter, cut the rest into strips the width of the ring.
Dip 4 circles into juice and place in rings, dipped side down.
Dip and line sides, then fill the centres with fruit, dip and close the tops with the 4 remaining circles.
Pull the cling film over to encase and put to one side for 2 hours.
To serve, open cling film, place a plate on top, turn the plate and pudding over, remove the ring and cling film.
Pour over any remaining juice and add single or double cream.
Cut remaining plums in half and decorate finished pudding.
INDIVIDUAL CHRISTMAS PUDDINGS
**Makes 6 Ό pint/150ml**
2oz/50g plain flour
½ teaspoon ground coriander
2oz/50g white breadcrumbs
2 ½ oz/65g soft brown sugar
2oz/50g butter
1oz/25g dried cranberries
1oz/25g mixed peel
1oz/25g dried prunes chopped
1oz/25g dates chopped
3oz/75g dried mixed fruit
1oz/25g glace cherries, cut into quarters
½ oz/15g ground almonds
1 ½ oz/40g very finely grated carrot
1oz/25g very finely grated cooking apple
1 ½ tablespoons black treacle
3fl oz/90ml Batemans Dark Lord Premium Beer
1 egg beaten
Put all fruit and peel into a basin, pour the beer over, cover with cling film and cook on full power for 2 minutes. Leave to go cold stirring from time to time.
Cream butter and sugar, add flour and egg, mix until smooth.
Add remaining ingredients and mix well.
Put into greased and base lined pudding basins, cover with cling film and place round edge of turntable, or similar position if a flatbed microwave. Cook on full power for 5 ½ minutes.
Serve with brandy butter or rum sauce.
A 650 Watt microwave was used for this recipe. If using a different wattage the time will need to be adjusted accordingly.
NB because this is a microwave recipe it will not keep in the traditional way. Freeze until required then defrost and warm each pudding for 1 minute on full power.
MUSTARD AND CHEESE NIBBLE
8oz/225g puff pastry
3 rounded teaspoons Batemans XXXB Brewster mustard
2oz/50g cheddar cheese, grated
Roll out the pastry and cut into 1 strips about 3 long.
Twist or lay flat on a baking tray, spread a little mustard over and sprinkle with cheese.
Bake at 220c gas mark 7 for about 12 minutes.
Good hot or cold.
JAM DOLLY BAGS
4 sheets of filo pastry 10 x 12
12 teaspoons Batemans Brewster Blackberry jam
1 ½ oz/40g butter, melted
½ oz/15g finely grated marzipan
Icing sugar to dust
Cut filo into 24 - 4 x 5 pieces. Butter both sides of 2 pieces, fold in half, lay one on top of the other to form a cross and push the thickest part down into a mini muffin tin.
Put a teaspoon of jam into the pastry and squeeze open ends together and seal, about ½ down from the top. Open out top above seal.
Sprinkle some with marzipan, leave the rest plain.
Bake at 200c 400f gas mark 6 for 12 minutes to set the pastry. Carefully lift out onto a baking tray and continue to cook for 5 minutes more.
Good hot or cold. Sprinkle with icing sugar to serve.
VENSION WITH CRANBERRIES
1 ½ lb/675g shoulder of venison, cut into cubes
6 shallots, peel and cut into quarters
24fl oz/720ml Batemans Triple XB (XXXB) Beer
2 ½ tablespoons olive oil
3oz/75g finely chopped carrot
3oz/75g celery, finely chopped
3oz/75g cranberries
salt and black pepper
1 tablespoon cornflour mixed with 3 tablespoons beer
Heat oil, brown venison and shallots until golden.
Add beer, carrot, celery, salt and pepper, stir and bring to the boil. Turn down heat and simmer for 1 ½ hours.
Add cranberries and simmer for ½ hour more, or until the meat is tender.
Check seasoning and stir in cornflour mix. Bring to the boil and cook for 2 minutes more.
CHUTNEY TARTS
4oz/100g plain flour
2oz/50g butter
1 2 tablespoons cold water
1oz/25g butter, melted
1 large sheet filo pastry
Half a jar of Batemans XXXB Brewster chutney
Rub butter into flour, add water gradually and bring together to make pastry. Roll out, cut out circles and line 12 small tart tins. Put a teaspoon of chutney in each tart.
Brush both sides of the filo pastry with melted butter. Tear into thin strips and scrunch over chutney.
Bake at 200c 400f gas mark 6 for 16-18 minutes.
Good hot or cold.
FRUIT & ALE LOAF
350g/12oz luxury dried mixed fruit
225g/8oz dark soft brown sugar
300ml/ ½ pt Batemans Ale
275g/10oz self-raising flour
1 egg, beaten
Place the fruit and sugar in a mixing bowl. Pour over the ale, cover and leave to soak overnight if possible or at least for a few hours.
Line 2 x 1lb 450g loaf tins with greaseproof paper (pre- formed tin liners are easier). Stir the fruit mixture well, then add the flour and egg and stir until the flour is mixed in. Pour into the prepared tins.
Bake at Gas Mark 4 / 180C for 45 60 minutes or until cooked. To test that the loaves are cooked in the centre, insert a cocktail stick if it comes out clean they are ready. Cool in the tins then store in an airtight container until ready to use.
