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I’ve already got this recipe on my (sort of) foodie website. But it’s Christmas! Almost. I didn’t want to wait till December. What the heck, it should be Christmas all year round.  For personal reasons, I’m still not writing anything new. I just like to visit my online friends and comment, or discover new friends and comment. So in the meantime here’s another classic that gets an airing.

I can tell you first hand that this pudding is divine.  The lady who gave the recipe to me was a neighbour and a friend. I haven’t had a chance yet to make it for myself because I misplaced the recipe and I’ve only recently found it again.  I’m not a fan of crystalised fruit and this one only has ginger. I can live with it.

 I’m sad to say that my friend is no longer living but  I am so glad that her pudding has a chance to make new friends and carry on the legacy.   It’s important for both the texture and the flavour of the pudding to store it for a week before Christmas.

  • 250 grams each of sultanas, raisins and currants
  • 60 grams lemon peel
  • 1 teaspoon grated orange rind
  • ½ cup brandy or rum
  • 1 teaspoon each of salt, cinnamon, ground cloves, nutmeg
  • 310 grams minced suet
  • 200 grams bread crumbs
  • 250 grams brown sugar
  • 60 grams unsweetened chocolate
  • 60 grams finely chopped crystalised ginger
  • 60 grams almond meal
  • 1 grated apple
  • 5 eggs
  • ½ teaspoon bicarbonate soda mixed in ¼ cup of milk

Place fruit peel rind and dried fruits in a basin and pour over brandy or rum and stir. Cover with plastic wrap or put in a large screw top jar allowing it to steep for 1 week.

Sift flour, add salt, spices into large bowl. Add marinated fruit, suet, bread crumbs, brown sugar, chocolate, almond meal, ginger and grated apple and add remaining liquid, stir with a wooden spoon adding beaten egg a bit at a time. Dissolve soda in milk and mix in thoroughly. Place in greased steamer. Cook 5 to6 hours (keep checking water level). Or if you divide mixture up into two puddings, steam for 4 hours.  Remove pudding from steamer. Make sure you cool it completely. Cover pudding with greaseproof paper and (this is vital) store it for a week in a cool dry place until Christmas day.  Reheat it by steaming for an hour. Serve with custard.

Serves 12.

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10 thoughts on “Christmas Pudding

  1. This sounds so good! My mom used to make plum pudding for Christmas with hard sauce, and it was wonderful. I don’t like crystalized fruit either, but I am wondering how dried fruits would be instead. Thank you and happy holidays.

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