Viewing post #44184 by NEILMUIR1

You are viewing a single post made by NEILMUIR1 in the thread called Traditional Christmas Pudding!.
ImageNEILMUIR1
Feb 16, 2010 9:29 AM CST
Name: Neil
London\Kent Border
There is a lot of different names for this, but I am sticking with X-Mas Pudding! It is a pure labour of love and normally my mother makes these for the family as she has a Kenwood food mixer, which saves your arms! So Doris as promised this is for you, and for everyone else who wants to make one or two of these!
This will be enough for 8-10 portions and you will need a 2 pint pudding basin or two 1 pint pudding basins!
What you will need:
4 oz of shredded suet. We use Atora suet in a packet, you can get a vegetarian one that makes the pudding a bit lighter!
2 oz of self raising flour.
4 oz of white breadcrumbs.
8 oz of dark soft brown sugar.
10 oz of currants.
4oz of sultanas.
4 oz of raisins.
1 oz of candied peel.
1 oz of Almonds skinned and chopped.
1 small apple, peeled, cored and finely chopped.
Grated zest of half a lemon.
Grated zest of half an orange.
2 eggs.
2 and a half fluid ozs of Barley wine. A strong light coloured beer!
2 and a half fluid ounces of a good stout. Guinness is used.
2 tbsp of dark rum.
1 tsp of freshly ground nutmeg.
Half a tsp of cinnamon.
Silver sixpence, a silver threepenny bit or a silver charm!

Now the fun starts:
You must start this the day before you intend to steam the pudding! If you have a mixer use it, otherwise you will need a very large mixing bowl!
A piece of advice have the recipe handy and tick off the ingredients as you add them, do not miss anything at all.
Start by putting in the suet, sifted flour, breadcrumbs, sugar and spices. Mix all of these together really well. Then add all the dried fruit, mixed candied peel, nuts, followed by the apple and grated orange and lemon zests.
Now in a smaller bowl measure out the rum, Barley wine and stout (Guinness). Now add the eggs into this mixture and beat well, then pour this all over the other mixture and start to mix well.
This is the time to shout for all the family to get together; for each family member must give the pudding a good stir and "Make A Wish."
Keep stirring it, until it is thoroughly mixed. It should have a sloppy consistency. That is it should fall instantly from the spoon if tapped on the side of the bowl.
Now with the family well out of the way is the time to put in a silver sixpence or one of the other silver objects mentioned (stir in). The person who gets it in their portion of the pudding was allowed to keep it and was blessed with good luck for the following year! However as silver sixpences are rare now, it is normally given back for next years pudding! Do not use copper coins (they taint it), only silver or gold!
Now COVER THE BOWL AND LEAVE IT TO STAND OVERNIGHT.
Next morning pack the mixture into a well greased pudding basin, then cover the top with 2 sheets of greaseproof paper and a sheet of foil. Then using some string go around the top of the basin to secure the paper and foil in tightly! It is a good idea as you will have to go round several times, to loop the string underneath one side and then the other side several times to make a handle to get the pudding out!
For they are heavy and hot, when trying to get them out of a steamer! Ensure everything is tight.
Now place in a steamer and steam for 8 Hours! If you have not got a steamer use a large pan with a lid, get a plate or a large saucer, that will not crack in boiling water. Turn it upside down in the bottom of the pan and stand the basin on top of it! IT IS IMPORTANT THAT THE WATER IS NEVER ALLOWED TO BOIL DRY, SO IT MUST BE CHECKED AND TOPPED UP REGULARLY!
When the pudding is cooked (allow to cool), remove the foil and paper, then with clean new paper and foil redo it exactly the same as you did in the first place. Then place in a cool place ready for Christmas! The longer it is kept the better it will be, it will not go off so do not worry about that. If properly secured they if kept in a cool pantry (not the fridge), mature as the months go by!
Then on Christmas Day, you simply steam it for at least 3 Hours, no less and more if you can, it wont burn!
To turn it out, remove all the foil and paper, hold the bottom of the pudding basin with a gloved one hand, place the serving plate over the top and turn it upside down!
It should if you lift both sides of the basin at once, come out. Otherwise give it a gentle tap with a wooden spoon around the top of the bowl. Then lift the basin off.
Once the basin comes off put a sprig of holly on the top of the pudding and place on the table in front of everyone.
Serve with rum custard or normal custard (recipe above), if you want rum custard just add rum to taste at the end of making the custard!
The proper way is to get a ladle full of brandy and heat it, then to tilt it slightly till it ignites and to pour it over the pudding! This is done at the table!
I think it changes the taste of it so I do not do this, but that is the traditional way of doing it!
Have Fun.
Regards.
Neil.








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