My grandmother used to make these in bulk and in advance every christmas.
She used to give one to several members of the family and everyone looked forward to the traditional 'flaming up' of the pudding on the xmas table.
This recipe requires pudding basins and covers (made wth greaseproof paper) and covered with a pudding cloth.
Christmas pudding ingredients
80z suet
8oz raisins if you work in grams and not ounces 1 ounce is
8oz currants roughly 25 grams.
8oz sultanas
8oz brown sugar
2oz almonds
4oz mixed peel
4oz breadcrumbs
1 lemon
4 eggs
1/4 pint milk
1 wineglass good brandy
1/4 tsp salt
a little grated nutmeg
1 tsp mixed spice
4oz gen purpose flour
method
1. chop the suet (vegetarian or animal is fine), mixed peel and almonds.
2. place all dry ingredients with the above in a large mixing bowl.
3. Beat the eggs with milk and add the brandy.
4. stir into the dry ingredients and mix well.
5. Put into greased pudding basins.
6. You can add a silver coloured coin at this stage and sink it into the middle of the pudding. in the old days in England, they used to put a silver sixpence for good luck to the person who finds it in their portion. If you do put in a coin, please inform the guests as you do not want one to choke during the festivities!
7.Tie the basin by putting a muslin cloth around the sides and make a handle with it over the top of the pudding-but still keep it tight to hold securely in place. This will assist you to remove it from the hot water when cooked.
Steam or boil for 5 to 6 hours depending on the size of your puddings.
steaming-
half fill a heavy saucepan with hot water and place in pudding. cover with lid and allow to fill with steam-this will cook the pudding and may take longer than the boiling method. you must check the level of the water often or the pan will boil dry and could explode.
A kitchen timer would be of use during this stage.
boiling-
fill a large pan that will cover your pudding with boiling water and place in pudding. keep boiling and full of boiling water to cover the pudding for 5-6 hours.
carefully remove your puddings by placing a strong wooden spoon in between the cloth and the pudding paper and take both hands(one at each end of spoon ) and lift out.
Place is safe area and allow to cool if making ahead or serve with brandy sauce or brandy butter.
to 'flame' the pudding, which is a party piece-pour brandy over the pudding which has been turned upside down onto your serving plate. use a safety match and light the pudding. The alcohol will catch light and illuminate your pudding until it is burnt away.
safety- do take care of table decorations and centre pieces whilst doing this-anything in its way could catch fire!
I will put the brandy sauce recipe on a separate page and brandy butter can be purchased from any good food store/supermarket
at this time of year.
She used to give one to several members of the family and everyone looked forward to the traditional 'flaming up' of the pudding on the xmas table.
This recipe requires pudding basins and covers (made wth greaseproof paper) and covered with a pudding cloth.
Christmas pudding ingredients
80z suet
8oz raisins if you work in grams and not ounces 1 ounce is
8oz currants roughly 25 grams.
8oz sultanas
8oz brown sugar
2oz almonds
4oz mixed peel
4oz breadcrumbs
1 lemon
4 eggs
1/4 pint milk
1 wineglass good brandy
1/4 tsp salt
a little grated nutmeg
1 tsp mixed spice
4oz gen purpose flour
method
1. chop the suet (vegetarian or animal is fine), mixed peel and almonds.
2. place all dry ingredients with the above in a large mixing bowl.
3. Beat the eggs with milk and add the brandy.
4. stir into the dry ingredients and mix well.
5. Put into greased pudding basins.
6. You can add a silver coloured coin at this stage and sink it into the middle of the pudding. in the old days in England, they used to put a silver sixpence for good luck to the person who finds it in their portion. If you do put in a coin, please inform the guests as you do not want one to choke during the festivities!
7.Tie the basin by putting a muslin cloth around the sides and make a handle with it over the top of the pudding-but still keep it tight to hold securely in place. This will assist you to remove it from the hot water when cooked.
Steam or boil for 5 to 6 hours depending on the size of your puddings.
steaming-
half fill a heavy saucepan with hot water and place in pudding. cover with lid and allow to fill with steam-this will cook the pudding and may take longer than the boiling method. you must check the level of the water often or the pan will boil dry and could explode.
A kitchen timer would be of use during this stage.
boiling-
fill a large pan that will cover your pudding with boiling water and place in pudding. keep boiling and full of boiling water to cover the pudding for 5-6 hours.
carefully remove your puddings by placing a strong wooden spoon in between the cloth and the pudding paper and take both hands(one at each end of spoon ) and lift out.
Place is safe area and allow to cool if making ahead or serve with brandy sauce or brandy butter.
to 'flame' the pudding, which is a party piece-pour brandy over the pudding which has been turned upside down onto your serving plate. use a safety match and light the pudding. The alcohol will catch light and illuminate your pudding until it is burnt away.
safety- do take care of table decorations and centre pieces whilst doing this-anything in its way could catch fire!
I will put the brandy sauce recipe on a separate page and brandy butter can be purchased from any good food store/supermarket
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