Message #60196

[raindance]

Christmas pudding is YUMMIE.  It is usually eaten hot at Christmas lunch, but may be eaten cold later, or sliced up and reheated in a little butter.  There are lots and lots of recipes, including vegetarian and vegan (using vegetarian suet or vegetable oil respectively) and many people keep their recipe a closely-guarded secret.  

There are many traditions about Christmas puddings.  When I was little girl, the Sunday before Advent was known as "Stir up Sunday" when the puddings were prepared and everyone in the house took a turn to stir and make a wish - still happens in my house. The term comes from the opening words of the Collect for the day in the Book of Common Prayer: "Stir-up, we beseech thee, O Lord, the wills of thy faithful people ... "  or, as we children used to say, "Stir up, we beseech thee, the pudding in the pot; And when we get home we'll eat the lot".

A coin was traditionally added to the ingredients and cooked in the pudding. Other items were added, too, such as a ring, to foretell a marriage, and a thimble for a lucky life.

Here is a good recipe (for fluid measures - British measures are 20 fluid ounces to the pint):

Makes 2 x 2 pint basins or 4 x 1pint basin.

450g (1 lb) Soft Brown Sugar
450g (1 lb) Currants
225g (8oz) Shredded Suet
225g (8oz) Breadcrumbs
225g (8oz) Sultanas
225g (8oz) Raisins
285ml (10 fl oz) Stout
110g (4oz) Self Raising Flour
110g (4oz)Glace Cherries
55g (2oz) Candied Peel
55g (2oz) almonds, chopped
4 Eggs medium size
1 Apple
1 Lemon (grated rind)
1 Orange (grated rind)
4 tbsp Rum or Brandy
1 tsp Mixed Spice
½ tsp Nutmeg
¼ tsp Cinnamon

Place the suet, flour, breadcrumbs, spices and sugar in bowl and mix thoroughly.
Add the dried fruit, peel and almonds and mix thoroughly.
Mix in the peeled, cored and chopped apple and grated orange and lemon rinds.
In a separate bowl, beat eggs, mix in rum and stout.
Add this mixture to the dry ingredients - stir, very thoroughly
Pudding should have a "dropping" consistency (if not add a little more stout if needed).
Leave overnight to allow the dried fruit to plump.
The following day grease the basins and tightly pack the mixture in them filling to the top.
Cover each basin with a square of greaseproof paper and a square of cloth or muslin.
Tie with string then tie the corners of the cloth together on top.
Steam puddings for 8 hours, ensuring that the water does not evaporate, topping up with boiling water as needed.
When cooked, allow to cool, remove paper and cloths and replace with a fresh.
Store in a cool, dry place until required.
Steam for 2 hours and serve with warmed flaming brandy or rum poured over.