Christmas Pudding

It’s “nearly” beginning to look a lot like Christmas.

Tomorrow is Stir-Up Sunday and we will probably be making a mess with the kids…..

Christmas puddings are one of those things that people don’t think they like, feel they ought to have, then end up really enjoying with the addition of an absolutely obscene amount of brandy butter.

Christmas pudding has taken many different forms over the years. Dating back to the 14th century it started life as a weird meaty broth made with dried fruit and nuts to be eaten at the start of a meal before Christmas. And finally, and true to form, the Victorians banged a load of sugar, booze and spices in and just like that we have the belly buster we know and mostly love today.

Like all good cookery this really is an investment of time and effort, but it really doesn’t require much skill; amendments can easily be made along the way with the odd missing raisin without messing up the end result. Making it a perfect activity for a cold crappy Sunday. Lots of stirring required for the little ones and more than likely a good opportunity to have a drop of whatever booze is required for the recipe if that’s your cup of tea… or simply a cup of tea! Maybe make a memory or two in the process.

We tend to make a big batch of puddings in the mega bowl at the bakery; this is an adjusted version of the Jolene pudding that will make 1 big pudding or 2 × 600g-ers.

We will be making a few puddings available in Jolene before Christmas or happy cooking if you are going to make your own.

Ingredients

Suet 110g

Self-raising flour 50g

Breadcrumbs 110g

Mixed spice 1 tsp

Fresh grated nutmeg 1/4

Cinnamon 1/3 tsp

Whole walnuts 25g

Dark brown sugar 225g

Sultanas 110g

Raisins 110g

Currants 275g

Mixed peel 25g

Chopped dates 40g

Chopped almonds 25g

Cooking apple (grated) ×1

Egg 1

Stout 150g

Rum 1 good slug

Orange zest and juice ×1

Today

Stir everything together well and leave to marinate overnight. There are all sorts of rituals, stirring east to west, everyone gets a turn, making wishes… It’s up to you! My granny would always put a penny in for luck.

Tomorrow

Butter and flour a 1.2-litre pudding basin or 2 smaller

Spoon the mixture in and level the top.

Cover with a circle of parchment, then foil, pleated in the middle to allow expansion. Tie securely with string.

Place in a large pot with a trivet.

Add boiling water halfway up the basin.

Steam gently for 4 hours, topping up water as needed.

Remove, cool completely, then store in a cool, dark place.

Next week sometime

You can feed your pudding with a little of your favourite rum or brandy.

Christmas Day

Steam again for 1 hour until piping hot.

Warm half a cup of brandy, pour over the pudding, and set alight.

Serve with cold cream and a ridiculous amount of brandy butter.

My kids still make faces at it, but feel they should try some because they had there grubby paws in the mix all those weeks ago! And who knows they might even like it one day.

Love

xx