Christmas pudding

Latest Articles

Christmas pudding
Page 1, 2, 3, 4 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Oct 25, 06 8:52 pm Post subject: Christmas pudding
I made my Christmas pudding today, so I'm feeling organised and virtuous. I use my great Grandmother's recipe adopted by my Mum and then further by me (extra cherries!). I've now got to sit up late until it finishes its eight hours primary steaming. I was thinking how odd it was for a dish that is traditionally British, very few of the ingredients are indigenous, so to speak.

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Wed Oct 25, 06 8:54 pm Post subject:
Downsizer tradition would have it that you post the recipe for us to look at and copy should we desire.

Naomi

Joined: 26 Mar 2005
Posts: 1945

Posted: Wed Oct 25, 06 8:56 pm Post subject:
Hmmm I can almost smell it! recipe please?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Oct 25, 06 9:21 pm Post subject: Christmas pudding

OK - This is the full version to serve 12. I half it to fit in a 1.5 pint pudding basin.

4oz SR flour
2 oz fresh white bread crumbs
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon grated nutmeg
4 oz suet (or veggie suet)
4 oz dark brown sugar
1 lb mixed dried vine fruits (I use 1/2 and 1/2 sultannas and raisins, Mum includes currants and candied peel)
2 oz chopped dried apricots
4oz chopped almonds (chop them yourself so you still get some big bits)
6 oz glace cherries (I leave them whole)
4 oz grated apple
1 tablespoon golden syrup
1/4 pint ale (Gran used to use Barley wine)
2 eggs
juice and rind of 1 lemon

Put all ingredients up to the cherries in a mixing bowl and mix with your hands to get the fruit broken apart and coated in the dry ingredients.
Add everything else and mix, ensuring everyone in the house has a stir and makes a wish.

Grease a 3 pint pudding basin, pour in the mixture, tuck in siver sixpence wrapped in greaseproof paper, cover with foil and fasten tightly under the rim of the basin with a strong elastic band (and a piece of string in case the elastic band snaps).

Steam for eight hours. (Or considerably less in the pressure cooker) On Christmas day you can steam again for an hour or two, or put it in the microwave to heat through. (Extra steaming will make it darker and stronger flavoured. ) Turn out, pour over alcohol of choice (I use rum) and set on fire.

Last edited by jamanda on Sun Nov 03, 13 9:40 pm; edited 4 times in total

Naomi

Joined: 26 Mar 2005
Posts: 1945

Posted: Wed Oct 25, 06 9:26 pm Post subject:
Wonderful .Thanks!

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Thu Oct 26, 06 8:30 am Post subject:
Jamanda, were you not warned about DS traditions before joining?

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Oct 26, 06 8:31 am Post subject:

Bernie66 wrote:

Jamanda, were you not warned about DS traditions before joining?

Hmm, good point. She'd have to get someone to proof-read it before sumbission though.

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Thu Oct 26, 06 8:32 am Post subject:
"Cast a very critical eye" more like

Thriftycook

Joined: 16 Jul 2006
Posts: 71
Location: Worcester

Posted: Thu Oct 26, 06 8:37 am Post subject: Re: Christmas pudding

Jamanda wrote:

I was thinking how odd it was for a dish that is traditionally British, very few of the ingredients are indigenous, so to speak.

Sounds delicious

Lots of festive dishes contain what were once very expensive and difficult to obtain ingredients. Spices, sugar and dried fruit were very precious and saved for special dishes.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Thu Oct 26, 06 6:33 pm Post subject:

Northern_Lad wrote:

Bernie66 wrote:

Jamanda, were you not warned about DS traditions before joining?

Hmm, good point. She'd have to get someone to proof-read it before sumbission though.

Well I thought it possible that in all this there is already a Christmas pudding recipe! But it is a good one, so I guess replication wouldn't matter.

As for getting stuff proof read - I like to leave in a few speling mistakes just to keep him on his toes.

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Thu Oct 26, 06 8:09 pm Post subject:
And to make him feel superior

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Oct 30, 12 11:49 am Post subject:
Indulging in a bit of thread necromancy here. What shall I use instead of suet to make it suitable for veggies? Would butter be OK do you think?

windyridge

Joined: 03 Oct 2010
Posts: 2732
Location: Up the garden from Henry

Posted: Tue Oct 30, 12 12:07 pm Post subject:
Vegetarian suet... atora do one.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9878
Location: Devon, uk

Posted: Tue Oct 30, 12 12:07 pm Post subject:
vegetarian suet I wont be making mine until stir up sunday though

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Oct 30, 12 1:33 pm Post subject:

colour it green wrote:

vegetarian suet

I wont be making mine until stir up sunday though

I found some veggie suet at the greengrocer's. I dread to think what's in it, but it will have to do.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2, 3, 4 Next
Page 1 of 4

View Latest Posts