MUM'S CHRISTMAS PUDDING
Good Food reader Christine Ford shares her late mum's Christmas pudding recipe - the ideal last-minute option as it doesn't need to mature to taste really good
Provided by Good Food team
Categories Dessert
Time 3h40m
Yield Makes 1 x 2l/3.5 pint and 1 x 1l/1.75 pint pudding
Number Of Ingredients 15
Steps:
- Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.
- The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.
- Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.
Nutrition Facts : Calories 429 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.26 milligram of sodium
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7
MUM'S CHRISTMAS PUDDING
My little mum made two puddings each year, one for Christmas Day and another for New Year's Day. She'd put money in the Christmas Day pudding (silver coins), it was always such a treat to find the money when we were kids. I haven't allowed for re-heating and fridge time in preparation times. I have also guessed on how many serves, it goes a long way when there is so much other food being served. It is lovely cold and keeps for ages in the fridge. I always make this in a pudding basin as it is easy to reheat a basin in a crockpot, it doesn't make the kitchen hot and in Australia our Christmas is usually very hot.
Provided by Ninna
Categories Dessert
Time 7h
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- Soak fruit in rum overnight.
- Add spices, tea and rinds to fruit mixture.
- Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
- Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
- Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape.
- Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
- Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.
Nutrition Facts : Calories 486.9, Fat 17.9, SaturatedFat 10.4, Cholesterol 128.8, Sodium 313.8, Carbohydrate 75.1, Fiber 3.3, Sugar 53, Protein 6.5
GRANNY MARTIN'S CHRISTMAS PUDDINGS
Get a head start on Christmas with James Martin's make-ahead pudding
Provided by James Martin
Categories Dessert
Time 6h45m
Yield Makes 2 puddings, each serving 6
Number Of Ingredients 18
Steps:
- Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
- Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
- Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.
Nutrition Facts : Calories 764 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 130 grams carbohydrates, Sugar 101 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium
MOM'S CHRISTMAS PLUM PUDDING
I love this dessert so much that now my mother makes one for dessert on Christmas and a separate one for me to take home. This pudding is very rich and small servings go a very long way. It's delicious for weeks afterward in the refrigerator. Cut a slice, add brandy sauce, microwave, and indulge while your New Year's resolution is looking the other way!
Provided by DiesOutHere
Categories World Cuisine Recipes European UK and Ireland English
Time 4h30m
Yield 16
Number Of Ingredients 16
Steps:
- Generously grease a 12-cup steamed pudding mold and its lid.
- Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
- Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
- While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
- Invert pudding onto a platter and serve immediately alongside warm brandy sauce.
Nutrition Facts : Calories 493.3 calories, Carbohydrate 84 g, Cholesterol 62.1 mg, Fat 15.4 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 8.3 g, Sodium 530.5 mg, Sugar 44.8 g
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