Anyone started making Xmas cakes and puddings yet???

I haven't started yet but thank you for the heads up. I always substitute some of the currants with dates and I soak all the dried fruit and dates in brandy for at least a week before I start
I think my recipe is fairly simple but it always works well and is a special favourite amongst my French friends. One thing that I always have to remember though is to ask for suet, muscavado sugar and black treacle whenever anyone comes from UK to visit.

I've already made 8 puddings and still have three to go!!

I have been using Delia's recipe for years and each year someone else tries it and then asks for one next Xmas....it is so difficult to say no!

I have changed it a bit to "make is mine"! I will never eat a shop bought pudding again.

Have bought the ingredients but not cooked yet - will be doing one big cake for us plus 4 No quarter sized ones for pressies (did this last year and they went down very well) as well as our big pudding and possibly 3 smaller ones also for hampers. I don't like bought ones much they never seem right. Used to use Delia's cake recipe but do one from a recipe sheet I picked up in Holland and Barratt for the past 4 or 5 years. Do their Christmas pud too as it's nice and light and I don't want to use suet. Recipes as below:

CAREFREE CHRISTMAS CAKE

INGREDIENTS:

250g sultanas
250g raisins
100g chopped dates
100g chopped apricots
100g quartered glace cherries
Juice and zest of 1 large orange
100ml apricot brandy or Grand Marnier
250g softened butter
250g dark muscovado sugar
4 beaten eggs
250g plain flour
1 tsp of ground mixed sweet spice, cinnamon and nutmeg
100g roasted hazelnuts, roughly chopped
1 tbsp black treacle

METHOD:

1. Place the sultans, raisins, dates, apricots, cherries, orange zest, juice and alcohol into a large saucepan and stir well. Bring to the boil; remove from the heat and leave to soak for 1 hour.
2. Place the butter and sugar into a large bowl and beat together until soft and creamy. Gradually add the eggs, beating well between each addition.
3. Add the flour, spices, hazelnuts, soaked fruit with all their juices and black treacle. Fold together.
4. Spoon the mixture into a lined 9” deep tin. Level the top. Tie a double layer of brown parchment paper or greaseproof paper around the outside of the cake tin. Bake at 150C, Gas 2 for 3 – 3 ¾ hours.

FIGGY BERRY CHRISTMAS PUDDING

SERVES 6-8

INGREDIENTS:

100g chopped figs
100g dried blueberries
100g raisins
100g sultanas
50g chopped glace cherries
1 small dessert apple, peeled and grated
Juice and zest of 1 orange
Zest of 1 lemon
75ml of dark rum
100g softened butter
100g dark brown soft sugar
2 large beaten eggs
75g self raising flour
75g fresh white breadcrumbs
2 tsp sweet mixed spice

METHOD:

1. Place figs, blueberries, raisins, sultans, cherries, apple, orange zest and juice, lemon zest and rum into a large bowl. Stir well, cover and leave in a cool place for 4 hours or, if possible, overnight.
2. Lightly grease a 1litre (1 ¾ pint) pudding basin and place a disc of parchment paper in the base.
3. In a large mixing bowl, beat together the butter and sugar until light and creamy.
4. Slowly beat in the eggs a little at a time.
5. Add the flour, breadcrumbs, spices, soaked fruit and any juices and mix well together.
6. Spoon the mixture into the prepared basin and level the surface with the back of a spoon.
7. Cut a large sheet of greaseproof paper and one of foil. Lay the foil on top of the greaseproof and fold a large pleat down the centre. Lay over the top of the basin and secure with string.
8. Stand the pudding in a steamer or in a deep pan on an upturned, heatproof plate. Pour in boiling water to come half way up the side of the pudding bowl. Bring to a simmer, cover with a tight fitting lid and steam for 3 ¼ hours, topping up with boiling water as necessary. Carefully remove the pudding from the pan and leave in the basin to cool.
9. When cool, replace the foil and greaseproof paper. Store in a cool, dark place for upto two months.
10. To reheat pudding – steam for approximately 2 hours. Carefully turn the pudding out onto a serving plate and remove the paper disc.

starting mine today,just need to remember which mag the recipe is in.
And going to make Delia`s mincemeat as well

I made my xmas cake about 6 weeks ago using Delia's recipe.

I would love to make my own christmas pud, but dont have any way to steam it...oh well perhaps Santa will bring me a bigger cooker for christmas

Not yet, but will very shortly Christmas cake and mincemeat , don't usually bother cooking puds tho' ..

I buy all mine but my sister makes hers, My youngest son was born 18th October and I called my sister for help just as she was in the middle of making them, so she always remember's his birthday.

Hi Nicos,
Puddings are done. My lovely Mummy in law usually makes us a cake. She would always make Mr HF one before I came along.....much as I love making a cake, I thought it kinder to let her carry on, but only if it is not inconvenient for her. I love her cakes, she is a fab cook. When we visit (North Yorkshire) she does the most fantastic roast!!! and yes the puddings are served as a starter with a onion gravy and a lettuce/vinegar dressing - it's a local thing I think.....ooooh it's good.
pickled onions are next on my -to make for Christmas list.

Great to hear that there are other people who still make Christmas puddings and cakes

My granny died about 30 years ago- but she always made ours when I was a kid- and my mom make the cake.
Now my MIL makes the cake and we've bought the pud from M&S- but this year I'm tempted to have a bash at the pud myself.

After granny died we found a couple of puddings in her pantry ( she always make them a couple of years in advance)- and we kept one of them for about 5 years...cor blimy..it was black and creamy and very very rich. ...possibly the yummyest one I've ever tasted!

I always try and make extra to keep some for next year but I've got the self control of a gnat and have never managed to resist eating them all

I have got the pork ready chopped, seasoned and frozen to make the pork pies in the week just before xmas. i make several for friends and family.

Nope - Elderly Ma been in hospital for the last 2 weeks - she's due out today - so lots of things have been on hold for hospital visiting.
I make cake, mincemeat and pudding usully.

I'm a complete humbug I think!

I hate christmas pudding and christmas cake and mince pies ... I've got an aversion to that much dried fruit in anything!!

I've not eaten fruit cake in years and years....

For christmas lunch, I usually make a steamed chocolate pudding with a bit of orange liqueur in it; unfortuantely, you can't make it much in advance!!