Join me in the kitchen as I get our Christmas puddings ready!
My Mum's recipe is below. Please remember I'm using UK Imperial measurements. The amount of spices (and the type) can be varied according to taste. There can be a variety of dried fruit so long as it weighs two and a hlaf pounds in total. Please feel free to ask questions in the comments section - I'll do my best to answer them!
Mum's Christmas Pudding Recipe:-
4oz self raising flour
1 heaped tsp mixed spice
quarter tsp ground cinnamon
half tsp grated nutmeg
8oz breadcrumbs (white or wholemeal)
1 lb dark brown sugar
8oz suet (beef or veggie)
Total of two and half pounds dried fruit (e.g. raisins, sultanas, currants)
2oz chopped almonds (or walnuts, mixed nuts)
Grated rind of 1 lemon and 1 orange
1 finely chopped apple
4 standard eggs
Half pint stout or equivalent (Guinness or Traquair Jacobite Ale!)
4 tbs rum or brandy
Put dry ingredients into large bowl (flour, spices, breadcrumbs, sugar) and add all fruit, nuts, grated rind and chopped apple.
In another bowl beat the eggs and mix in stout and rum or brandy. Pour this into the large bowl and mix into the dry ingredients thouroughly.
Leave overnight covered with a cloth in cool place.
Next day, divide mixture into 3 - 4 pudding bowls (depending on size) and steam for eight hours each. These must be thouroughly cooked to be stored. Can be eaten straight away or re-steamed for an hour at a later date i.e. Christmas Day.
You could slice a cold, cooked pudding and reheat individual slices in the microwave - whatever makes your life easier!
Bon Appetit and Happy Christmas!
Rating: User: NimbleThimble 2007-12-07T18:24:21.447Z
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cooking | christmas | booze | nimblethimble |