Continuing on the theme of advance seasonal baking...
One of our regular customers saw our Christmas Cake recipe and display and was very keen to share his Christmas Pudding recipe with us so, thank you, Steve!
Christmas puddings are traditionally made on 'stir up Sunday', the last Sunday before Advent, which in 2014 is 30th November. Whenever you choose to make them, make sure you allow at least a month for the pudding to mature before you eat it!
This will make two 900g puddings - just scale it up as required!
225g fresh Cat Lane wholemeal bread turned into breadcrumbs
225g wholemeal flour
350g vegetarian suet
200g demerara sugar
225g ordinary raisins
225g large raisins
225g mixed candied peel
half teaspoon mixed spice
half teaspoon freshly ground nutmeg
Thoroughly mix the following dry ingredients in a mixing bowl:
Break 4 eggs into another mixing bowl and beat thoroughly.
Mix in 150ml whole milk and a large wineglass of good rum, brandy or whisky.
Combine the liquid with the dry ingredients.
Cover and stand at room temperature for 12 hours to let the flavours mellow.
Line the inside of two 1 litre pudding basins with butter, then divide the mixture evenly between them. Leave at least 3cm headroom to allow the pudding to expand.
Cover the mixture in both basins with sheets of greaseproof paper, and then cover each basin with aluminium foil, securing the foil around the lip of the basin with cooking string, tying the string across the top to form a handle.
Then Cook! The best results are achieved in a slow cooker on maximum heat for 12 hours. Put the pudding in, top up with boiling water to just under the lip of the basin, and top up with boiling water necessary.
If you haven't got a slow cooker, the old fashioned method is to put an old saucer in a large pan, put the pudding insideon top of the saucer, and fill with boiling water to just below the lip of the basin, and simmer for 5 hours. Top up with boiling water as necessary.
Once cooked and cooled, pop the puddings in a cool place until you want to eat them (presumably Christmas Day!). They will last many months more!
On the day you want to eat a pudding, put it back in the slow cooker as before and heat for about 4 hours. If you haven't got a slow cooker, simmer (as described above) for at least 2 hours.
Then ensure you have run a palette knife around the pudding so that it won't stick, put a plate over the top, and invert!
Heat a measure of rum/brandy/whisky in a ladle over a candle, and when it ignites pour over the pudding - the theatre of this bit always impresses the kids! Serve with cream, custard, yoghurt - whatever your favourite accompaniment is! Enjoy!
The taste tests are in - so far: 1 person thought Steve’s Traditional Christmas Pud recipe was Yummy 0 thought Yuck. What about you - Yum or Yuck?!