Monday, 23 April 2007

Nana's Christmas Pudding

My Nana has to be the best cook ever. She doesn't cook so much now she is getting older but I remember as a small child really enjoying all her cooking. She has passed on to me when I got married 12 years ago the task of making the Christmas pudding each year. She has the best recipe I have ever tasted for Christmas pudding. Now I myself have created a new family tradition, my Mother-in-law and I get together and make two huge puddings every year on cup day so they can hang for six weeks before Christmas. Trust me if you make this one you will never go back to bought pudding again! We make a double batch of pudding mix because everyone just wants more!! Use it to make yourself a family tradition. Sorry you will need to weigh everything I haven't converted the recipe to cup measurement as yet I had to convert it to metric from imperial to star with!!

Ingredients

375gm Homemade Bread Crumbs (get out your food processor and use day old bread, don't use dry breadcrumbs)
60gm plain flour
60gm Suet
250gm Brown Sugar
1/4 cup Brandy (an extra slosh also helps!)
250gm Raisins
250gm Currants
250gm Sultanas
125gm Mixed Peel
4 Eggs

Method
  • Mix all ingredients together in a large bowl (it will need to be huge if you are making a double batch!)
  • Pour onto pudding cloth and bring together cloth at the top so the mix forms a pudding shape.
  • Tie up the top firmly and hang it on a wooden spoon that will sit across the top of your pot ensuring that the pudding doesn't touch the bottom or sides
  • Boil for six hours constantly topping up the water so that the pudding is always covered by water.
  • After boiling drain and hang in to dark dry place for at least six weeks.
  • On day of use boil for a further 2 hours and serve with custard, cream or ice cream or if being very indulgent all of the above!

Just a few extra tips;
  • You need to use a pudding cloth made of calico or 100% cotton
  • Don't flour your cloth, many recipes say to but this one if cooked for the correct amount of time comes away from the cloth cleanly
  • When it is hanging check your pudding every week for signs of mould. If you see mould you will need to move it to another room as there must be too much moisture in the room.
  • Ensure your pudding is not touching the side or bottom of the pot as this will mean that section won't cook properly and this will go mouldy when hanging.

1 comment:

Anonymous said...

You need to add the self-saucing chocolate hazelnut pudding. That was sooooooooooooo yummy!