Last week, a friend invited me over to learn how to make English Christmas pudding. It might seem strange to think about Christmas pudding now, but now is the time to get the pudding made so it can cured for the next 10 months in order to have it ready in time for Christmas. I have often heard the Christmas pudding tastes better the longer it has cured. I have another friend who reported eating one Christmas pudding after 5 years of curing time.
I did a post 2 years ago on the meaning of Christmas pudding which you can find here. Since living in England we have always gone to the store to buy a small pudding to have at Christmas time. Now I will admit my family are not huge fans of Christmas pudding but I wanted to give it a try as things always tastes better when home made.
This recipe comes from my friend's Auntie Sybil and we had a fun afternoon creating together while the children played. One thing I found different about the recipe is everything is done by measuring by weight instead of volume. So you will need a food scale for this...something I need to buy:)
1 pound of fresh bread crumbs
Finely chopped up and make sure it isn't sticking all together it should be crumbly
1 pound of currants
1 pound of sultanas (golden raisins)
1 pound of raisins
Mix all ingredients gently in a large bowl.
Add 1 oz of crystallize ginger
3 oz of candied orange and lemon peel
2 medium grated carrots
1 large apple peeled and chopped
Add 10 ml of ground almonds
Gently mix it all together
Add 1 pound vegetable suet...if you can't find it you can use use butter but it must be frozen and then grated do not use soften butter
Again thoroughly mix it together
Add 2 Tablespoons of Golden syrup (can use corn syrup)
Add a 'gill' of dark ale beer (do not use lager beer)
a gill is approximately 5 oz of dark ale beer
3 tablespoons of Brandy
Mix all ingredients thoroughly
Grease inside bowls with butter or shortening. Firmly press the mixture into bowls to desire level (don't over fill)
This recipe made 2 medium size bowls and 2 smaller bowls of pudding.
Cover inside of bowl with parchment paper, cut to fit.
Then cover the entire lid of bowl with parchment paper and tie tight with a string.
Do you see the string:)
Cover with aluminum foil
Steam for 8 hours
Next store the Christmas pudding in a cool dark place until Christmas. When ready to eat steam pudding for 4 hours and then serve. There are many ways to serve Christmas pudding, with custard, cream or adding Brandy to the pudding right before serving and setting it a flame. My kids love the blue flame. I won't be able to tell you how it turned out taste wise until Christmas time but I can't wait to give it a try.
MOM I have an extra one just for you so you can pick it up when you visit in September to take home:)!!