When I was a child we did the usual Christmas baking but never managed a pudding. I always longed to have a go and eventually in my 20's I had the opportunity for a large Christmas gathering to make my first one. I mulled over recipes and fiddled with the ingredients until I came up with a recipe I was happy with. After cooking I stored the pudding and looked after it carefully and as we were spending Christmas in Ireland I packed it safe and securely for the flight over. It was so looked after and watched over but the proof was surely in the pudding, as the alcoholic flames danced around sitting in the middle of the table on that beautiful snowy Christmas I felt so proud of myself and my pudding - of course! It was delicious and everyone enjoyed it immensely.
Although I have relied on shop bought puddings from time to time, i'm never quite as satisfied as when I make it myself. There's a great comfort in knowing exactly what is in it, as with many shop bought foods there is an endless list of strange and wonderful ingredients and not forgetting those amazing food numbers!!
So here's my Christmas Pudding - give it a go.
It's so simple to put together and you will relish and enjoy the flavour and taste on Christmas Day.
Note: Prepare and leave to stand overnight or for at least 4 hours.
It will also need watching during cooking as the water will need topping up (use boiling water). Oh and please excuse my red mixing bowl.
Full recipe at the bottom.
Firstly, yes, that's a whole half pint of Guinness - tasty!
Then a couple tablespoons of brandy. All the good stuff together. Yummy!
Place in greased bowl and cover with greaseproof paper and tie securely.
Place in your steamer (don't place on bottom of pan, stand on upturned bowl or similar object) and fill with hot water half way up side of bowl.
Remove from pan and allow to cool overnight.
Remove all wrappings and replace with new greaseproof and aluminium foil for storage. You can remove from bowl but you will need to place it in a suitable container for storage.
I allowed my mix to sit for 4 hours and I found I had extra left over when i filled the 2 pint pudding bowl. However, if left overnight to sit you many not have too much excess. I placed the extra pudding mix in a small container and cooked it at the same time.
Enjoy
Helen - Culinary Capers
1 x 2 pint pudding bowl - greased.
2 x round Circle of greaseproof paper for top. (one for cooking - one for storage).
Ingredients
3oz/85g/1/3 cup Self Raising Flour.
4oz/113g/1/4 cup breadcrumbs.
1/2 teaspoon Mixed Spice.
1/2 teaspoon Ground Cinnamon.
1/4 teaspoon Freshly ground Nutmeg.
6oz/170g/3/4 cup Dark Brown Sugar.
Fruit - total = 22oz/624g/ 2 3/4 cups.
I use the following mix, but you can add anything you like to total as of above.
4oz/115g/1/2 cup Dried Apricots.
3oz/85g/1/3 cup Fresh Apple.
5oz/142g/1/2 cup (heaped measure) Raisins.
5oz/142g/1/2 cup (heaped measure) Sultanas.
4oz/115g/1/2 cup Cherries.
1oz/30g/1/8 cup Mixed Nuts.
4oz/115g/1/2 cup Butter (melted).
2 Medium Eggs. }
2 Tablespoons Brandy. } Beaten together.
1/2 Pint/250ml/1 cup - Guinness. }
- Sieve the flour and spices into a large mixing bowl.
- Add breadcrumbs, sugar and prepared fruits. Mix thoroughly.
- Make a well in the centre and pour in the melted butter and egg mixture. Mix thoroughly.
- Cover and leave to stand. Over night if possible or minimum 4 hours.
- Mix well before placing in prepared bowl.
- Cover tightly with greaseproof paper and tie down.
- Place in steamer 2/3 full of water. Use an upturned bowl so bottom of putting bowl is not in contact with bottom of pan.
- Cover with tight fitting lid and cook for 4-6 hours.
- Top up with boiling water and keep a steady boil.
- Remove from pan carefully and leave to cool completely.
- When cold remove damp papers and recover with fresh greaseproof paper. Store in a cool dry place.
Christmas Day
- Replace the greaseproof paper with fresh clean greaseproof.
- Place in steamer.
- Steam for 1 1/2 hours in steamer, to heat thoroughly.
Serve and enjoy.
Happy Christmas.