Christmas Pudding [Recipes]
2009 Dec 21
The Christmas Pudding that know is the steamed for hours, then served covered with flaming brandy. It's my Christmas ritual to make a couple of these bad boys which are laden with unhealthy fats, sugar & alcohol ;)
If that's the kind of pud you are looking for then I follow a Delia Smith recipe (we ex-Brits follow the goddess Delia, and especially like food laden with booze).
This isn't the exact recipe I have, but it's very very close. My puds are currently going for the 1st 8 hour steam, and smell wonderful ...
www.deliaonline.com
Cheers,
Ratty
(P.S. Zym - One of the key ingredients is good stout, so how cool would it be to make your own pud using your own beer ... I don't bother with the barley wine, I just double up on the stout)
If that's the kind of pud you are looking for then I follow a Delia Smith recipe (we ex-Brits follow the goddess Delia, and especially like food laden with booze).
This isn't the exact recipe I have, but it's very very close. My puds are currently going for the 1st 8 hour steam, and smell wonderful ...
www.deliaonline.com
Cheers,
Ratty
(P.S. Zym - One of the key ingredients is good stout, so how cool would it be to make your own pud using your own beer ... I don't bother with the barley wine, I just double up on the stout)
2009 Dec 25
Are you still looking for a recipe? I have 2 family heirloom recipes I can share. Both are make ahead and practical. We steam them in pint jars, they seal and when you want one, you just heat up the jar in a hot water bath for about 1/2 hour and scoop it out. They keep forever, even to next year!
A jar from your pantry makes a lovely gift. Nowadays, I always make the Carrot Pudding recipe.
PLUM PUDDING (From my Scottish Grandmother)
2 1/3 c Suet (you can substitute butter)
2 c Flour (to start with)
4 c Bread Crumbs
1 c Candied Peel
1/2 # each of Raisins and Currants
4 Tbsp Molasses
6 Tbsp Sugar
4 Eggs
2 c Sour Milk
A little Cinnamon, Nutmeg, Cloves, Salt. Steam 8 hours in pint jars.
CARROT PUDDING (From my Norwegian Grandmother)
Combine and set aside:
3/4 c Flour
1/2 tsp Baking Pwdr
3/4 tsp Salt
3/4 tsp Cinnamon
1/4 tsp Allspice
3/4 c Raisins
3/4 c Currants
Cream together in a bowl:
1/3 c Butter
1/3 c lightly-packed Brown Sugar
Dissolve 1/2 tsp Baking Soda in 1 beaten egg, and add to creamed mixture
Stir in:
3/4 c grated raw carrot
3/4 c grated raw potato
3/4 c soft bread crumbs
Add the flour spice mixture. Don't over-mix.
The dough resembles carrot cake, but stiffer.
Method 1: Turn batter into a 1 qt well-greaded mould. Cover with foil and tie in place. Steam for 2 1/2 hrs, then uncover and place into a 350 deg oven for 10 min. Re-cover and store in fridge. To reheat, steam for 1 hour. Serve hot with lemon sauce or hard sauce.
Method 2:
As in the 1st recipe, we dollup it into pint jars and can them in a canner.
As I recall, I don't think they need more than a couple hours.
Enjoy!!
A jar from your pantry makes a lovely gift. Nowadays, I always make the Carrot Pudding recipe.
PLUM PUDDING (From my Scottish Grandmother)
2 1/3 c Suet (you can substitute butter)
2 c Flour (to start with)
4 c Bread Crumbs
1 c Candied Peel
1/2 # each of Raisins and Currants
4 Tbsp Molasses
6 Tbsp Sugar
4 Eggs
2 c Sour Milk
A little Cinnamon, Nutmeg, Cloves, Salt. Steam 8 hours in pint jars.
CARROT PUDDING (From my Norwegian Grandmother)
Combine and set aside:
3/4 c Flour
1/2 tsp Baking Pwdr
3/4 tsp Salt
3/4 tsp Cinnamon
1/4 tsp Allspice
3/4 c Raisins
3/4 c Currants
Cream together in a bowl:
1/3 c Butter
1/3 c lightly-packed Brown Sugar
Dissolve 1/2 tsp Baking Soda in 1 beaten egg, and add to creamed mixture
Stir in:
3/4 c grated raw carrot
3/4 c grated raw potato
3/4 c soft bread crumbs
Add the flour spice mixture. Don't over-mix.
The dough resembles carrot cake, but stiffer.
Method 1: Turn batter into a 1 qt well-greaded mould. Cover with foil and tie in place. Steam for 2 1/2 hrs, then uncover and place into a 350 deg oven for 10 min. Re-cover and store in fridge. To reheat, steam for 1 hour. Serve hot with lemon sauce or hard sauce.
Method 2:
As in the 1st recipe, we dollup it into pint jars and can them in a canner.
As I recall, I don't think they need more than a couple hours.
Enjoy!!
zymurgist
I mean one of the ones that I think you bake and serve with sauce over the top.