Monday, October 15, 2012

Christmas Pudding

I thought I'd post my recipe for Christmas/Plum Pudding for anyone who is interested. It should be made at least a couple weeks before Christmas.

1 lb raisins
1lb currants
1lb suet
3/4 lb (about 10 slices) bread crumbs
1/4 cup brown sugar
1/2 cup flour
1/2 lb mixed candied peel
1/2 pint brandy
6 eggs
1/2 tsp mace
1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Mix all the ingredients together and put in a greased,large oven safe bowl. Glass pyrex works well. I usually cover the top with wax paper tied on with string. Fill a large pot halfway with water, place the bowl in the water. Make sure the water level is below the top of the bowl. Boil for 6 hours. Check regularly to see if you need to add more water. After 6 hours, let cool for a little while, then carefully remove. Cover with foil or take off the wax paper and put on a lid. You can freeze the pudding or just put it somewhere safe (larder/pantry) until Christmas.

On the day, cover the bowl with wax paper again and boil for 2 more hours. Allow to cool briefly, then remove from the pot. Take off the wax paper, put a plate over the bowl and flip. Carefully pull the bowl off the pudding and serve. Or, for a bit of extra excitement, turn off the lights, pour some alcohol over the pudding and (carefully!) light it on fire before serving. :)

Leftovers can be refrigerated and eaten cold or reheated. It's really nice warmed with some whipped cream.