- Oct 28, 2023
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I'm trying to get ahead of myself this year and I'm intending to make the Christmas Puddings earlier than usual (like in a couple of weeks). I make ten of them for various branches of the family. I took over from my aunt about 10 years ago and she had taken over from my Grandmother and we have all used my great grandmother's recipe.Ok ok I couldn't hold back any longer . It's been my tradition when it comes to Christmas over the last few years when hosting the family Christmas to make,the Christmas Pudding. So I thought I'd share my recipe here and maybe if anyone on here makes their own get some ideas on what you put in your Christmas pudding bar the lucky/unlucky coin at the bottom. My recipe isn't mine it's off taste.com (we'll sort of like my brewing it's a template I quickly deviate from).
I'm currently stewing all the fruit not as in recipes below I went random glacé cherries, local ginger, citrus peel, raisins,currents,dates,prunes. Yep she's gunna keep us all regular! I've stewed this in who knows how much vodka yep I know should be brandy but didn't have any in shelve. I've added cinnamon, nutmeg, allspice and weird one Chinese five spice in with the fruit it smells very Christmassy . Anyway from here it's mix in other ingredients and wrap in muslin cloth and boil in pot for couple of hours then let it ripen till Chrissy.
So what's everyone's take on the Christmas Pud would love to hear your recipes and maybe feedback on mine what to do from here cheers!
- 750g mixed dried fruit
- 1 Granny Smith apple, peeled, cored, coarsely grated
- 1/2 cup (125ml) brandy
- 2 teaspoons mixed spice
- 2 teaspoons finely grated orange rind
- 125g butter, softened
- 1/3 cup (70g, firmly packed) brown sugar
- 2 eggs
- 2 cups (120g) fresh (made from day-old bread) breadcrumbs
- 1/3 cup (50g) plain flour
- Plain flour, extra, to dust
- Double cream, to serve
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- 125g butter, softened
- 1/2 cup (100g, firmly packed) brown sugar
- 1/4 cup (60ml) brandy or sherry
- 1/2 teaspoon ground cinnamon
Now, about suet. I always use Atora beef suet but this year I have been asked to make a vegetarian-friendly pudding. I can buy Atora veggie "suet" but I once used it when I couldn't get any beef suet and the puddings didn't keep. Normally this recipe keeps from one year to the next with no problems and once one got lost at the back of the cupboard and we didn't find it for 5 years - it was delicious! - but the year of the veggie suet they went mouldy in the two months between making them and Christmas and I had to throw them away. They have a lot of dried fruit, rum and Guinness and sugar, etc., so they should keep to the crack of doom.
My question is this - do you think it was because of the veggie "suet" because this has never happened before with the beef suet? Any experience with veggie suet?