I looked at some recipes for Christmas/Plum/figgy Puddings. They seem to be all over the board. Does anyone have a recipe that they like? I'm already late!
Christmas Pud
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Traditional Christmas Pudding
Ive used this recipe from Delia Smith for the past 20 yrs with great results and feedback, its similar to the original "Mrs. Beetons" recipe, it uses barley wine, stout , soaked fruits and suet, whats not to like...its a rich sticky stick to ya ribs pudding. You start the night before mixing the ingredients and soaking the fruits.
I always serve with a hot white sauce laced with cream and rum.
www.deliaonline.com
Ive used this recipe from Delia Smith for the past 20 yrs with great results and feedback, its similar to the original "Mrs. Beetons" recipe, it uses barley wine, stout , soaked fruits and suet, whats not to like...its a rich sticky stick to ya ribs pudding. You start the night before mixing the ingredients and soaking the fruits.
I always serve with a hot white sauce laced with cream and rum.
Delia's Classic Christmas Pudding with Brandy Sauce
This one’s always been a winner in my 40 years of cookery writing. The Delia Online Cookery School: Make sure your spices are at their best, watch our video showing how to buy and store spices, just click the recipe image to play.
HI, I have her cookbook too and love it! It has the best recipe for lemon curd that I have ever tasted. What is barley wine?
I made some plum pudding a month ago and add some brandy to it ever so often. I can't wait to eat it on Christmas Day.
Do you use her recipe for hot white sauce with rum? Happy eating. Gary
I made some plum pudding a month ago and add some brandy to it ever so often. I can't wait to eat it on Christmas Day.
Do you use her recipe for hot white sauce with rum? Happy eating. Gary
HI, I have her cookbook too and love it! It has the best recipe for lemon curd that I have ever tasted. What is barley wine?
I made some plum pudding a month ago and add some brandy to it ever so often. I can't wait to eat it on Christmas Day.
Do you use her recipe for hot white sauce with rum? Happy eating. Gary
I made some plum pudding a month ago and add some brandy to it ever so often. I can't wait to eat it on Christmas Day.
Do you use her recipe for hot white sauce with rum? Happy eating. Gary
hoovermatic
Well-known member
I have followed this recipe for the last 20 years or so
...............it never fails and after a big Christmas feast it is not too heavy going on the already over burdened digestive system!!
1 lb fine, soft breadcrumbs
1/2 lb vegetarian suet
1/2 lb self raising flour
8 oz peeled, cored, chopped cooking apples
1/2 lb sultanas
1/2 lb rough chopped raisins
1/2 lb currants
2 oz mixed peel
4 oz dark brown sugar (not Demerara)
Strained juice of half an orange and lemon and rind of both
1 oz fine chopped crystallised ginger
2 eggs
2 oz flaked almonds
1/2 oz mixed spices
2 1/2 fl oz brandy
1 pint strong ale
Mix all dry ingredients together, mix in Apple. In a jug, mix in whipped eggs, brandy and citrus juices and rinds. Make a well in the centre of the dry mix, work in the fluids, add beer, working up gradually to a loose mix. Rest overnight to allow breadcrumbs to expand, mix should become firmer. If mix is not loose when blended, add a little more ale. Butter two 2lb pudding moulds. Steam for 10 hours. Then set aside until required, steam again for four hours.
...............it never fails and after a big Christmas feast it is not too heavy going on the already over burdened digestive system!!
1 lb fine, soft breadcrumbs
1/2 lb vegetarian suet
1/2 lb self raising flour
8 oz peeled, cored, chopped cooking apples
1/2 lb sultanas
1/2 lb rough chopped raisins
1/2 lb currants
2 oz mixed peel
4 oz dark brown sugar (not Demerara)
Strained juice of half an orange and lemon and rind of both
1 oz fine chopped crystallised ginger
2 eggs
2 oz flaked almonds
1/2 oz mixed spices
2 1/2 fl oz brandy
1 pint strong ale
Mix all dry ingredients together, mix in Apple. In a jug, mix in whipped eggs, brandy and citrus juices and rinds. Make a well in the centre of the dry mix, work in the fluids, add beer, working up gradually to a loose mix. Rest overnight to allow breadcrumbs to expand, mix should become firmer. If mix is not loose when blended, add a little more ale. Butter two 2lb pudding moulds. Steam for 10 hours. Then set aside until required, steam again for four hours.
vacerator
Well-known member
Very nice tradition,
but not for us. My mom never even made a mincemeat pie. I asked her once what was in it. She said never mind, then I found out it can have rum or brandy in it.
Our big thing was fudge, anise cookies, and pizzales, cassata cake, and those white ball Russian tea cookies that melt in your mouth, and poticca, nut roll from Czeckeslovakia.
but not for us. My mom never even made a mincemeat pie. I asked her once what was in it. She said never mind, then I found out it can have rum or brandy in it.
Our big thing was fudge, anise cookies, and pizzales, cassata cake, and those white ball Russian tea cookies that melt in your mouth, and poticca, nut roll from Czeckeslovakia.
