Tuesday, 16 December 2014

Step by step guide to making a Christmas pudding

For me, Christmas pudding is the most important food item on my table on Christmas day.  Since enjoying a homemade pudding many years ago, there is no going back and even though they take a bit of effort and a whole lot of time to boil away on the stove, when you smell and taste it -  it is worth every minute!

You can make them months in advance or days in advance and I made our Christmas pudding today.  It is actually really easy but does involve a few steps so I have tried to list them in detail below with photos to make it easy to follow.

I am not sure if many of you can be bothered going to this effort when you can pick one up from the shops but if you are thinking about it, I would definitely urge you to give it a go for Christmas this year and I promise you won't be disappointed.  It feeds a large group (approx 12) and served with brandy sauce, custard or icecream (or all 3) it will be the hit of the day.

Extra things you will need - some calico cloth (approx 70cm x 70cm).  You can buy this from Spotlight, Lincraft or other haberdashery store.  You will also need some string to tie up the pudding.

Let me know how you go,
Amanda




Christmas pudding

  • 250g butter
  • 1 cup brown sugar
  • 5 eggs
  • 2 Tbspn golden syrup
  • 1 cup plain flour
  • 1 tsp mixed spice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp bicarbonate of soda
  • 1 cup breadcrumbs
  • ½ cup brandy or sherry
  • 250g sultanas
  • 250g currants
  • 250g raisins
  • Pudding cloth 70cm x 70cm
  • string


1. In a large bowl, add sultanas, currants & raisins. Pour brandy over fruit. Cover & leave
overnight.



2. In a large bowl, beat butter & sugar for 5 mins or until creamy. Gradually add eggs & beat
well. Add golden syrup & beat to combine. Don't be alarmed if the mixture is very sloppy.



3. In a separate bowl, mix together flour, spices &bicarb of soda. Add this to the butter mixture
& beat to combine.

4. Add breadcrumbs & beat well.



5. Add fruit & brandy mixture & beat well.




6. Dip pudding cloth into boiling water & spread out into the inside of a large empty bowl.
Sprinkle the cloth with sifted flour to prevent the pudding sticking to the cloth.




7. Tip mixture into cloth. Pull each side of the cloth up to fully enclose the mixture. Approx
3cm above the top of the pudding, tie up the cloth as tightly as possible with string.




8. Fill a large pot, half way with water & bring to the boil. Place wrapped pudding into pot.
Reduce to medium heat & gently boil for 4 hrs. *Optional - pop half an orange into boiling
water & leave during cooking time. Check water level during cooking time & top up
water if required.



9. Remove the pudding from the water & hang on a coat hanger hook until the cloth dries
(usually overnight).



10. Refrigerate or freeze until required.

11. Just prior to eating, boil the pudding for an additional 1 hr.  Serve warm or cold with custard or ice cream.



NOTES:

• For the pudding cloth I used calico which can be purchased from haberdashery stores such as Lincraft, Spotlight etc.

• In step 7, ensure you leave 3cm between the top of the pudding & the
string as the pudding expands during cooking.

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