Jo's Christmas Pud
Christmas Pudding
(Gran Nicholson's recipe and before her, Great Gran Heywood)
1.5x for three large (2pt) puddings, 1.25x for 1lg & 2med, 1x for 2 lg or 1lg and 2 small (1pt) or 4 small.
Use plastic lidded bowls.
225g/8oz shredded beef or vegetarian suet
225g/8oz sultanas
225g/8oz currants
225g/8oz large raisins
Half large grated carrot
Half large grated potato
225g/8oz soft white breadcrumbs
225g/8oz demerara sugar
110g/4oz ground almonds
4 eggs
1 rd tsp ground nutmeg
½ tsp mixed spice
1 wine glass of brandy, rum or whisky, plus extra for "feeding" the pud after it is steamed if wanted
Make your puds up to 6 months before Christmas, and no less than 2 weeks before.
Mix dry ingredients together, stir well and then add the eggs and alcohol and stir again using a wooden spoon.
Divide the mixture between the bowls and press down well.
Cover the surface of each pud with a disc of parchment paper, then snap the lid on tightly.
Gently steam the puddings for 5-6 hours. (slow cooker for 7
hours sat directly on bottom of cooker with water 1/3-1/2 way up the side..
Allow to cool and remove lids and parchment disc. If wanted, spike with a knitting needle,
and pour more brandy/rum/whisky onto the pud.
Re-cover the pudding with another disc of parchment paper, and then snap on the lid for storage.
Store in a cool but airy place until the festive season.
To serve, steam again or
Microwave (With lid loosened) - Heat on full power for 2 1/2 minutes (800W) / 2 1/2 minutes (900W).
Stand for 2 minutes
Heat on full power for a further 2 1/2 minutes (800W) / 2 minutes (900W).
Stand for 1 minute after heating.
Serve hot and flaming, with whisky butter, custard, or cream on the side.
Great refried in butter the next day for that full-on heart attack experience.
2020 - Made one batch for 3 x 2pt puddings - was sufficient.
ReplyDeleteFirst cook - in slow cooker - 7 hours, water 1/3 the way up, sat directly on base.
DeleteNext year - make 20% more basic recipe to make it 3 basins full
Delete