Lost Christmas pudding recipe

[shirlthegirl43]

I hope one of you lovely grapes will be able to help me.

I copied some recipes from a friends slow cooker recipe book a few years ago and they were on my computer. We had a major loss of data a year or so ago and one of the folders that hasn't been recovered is the one with those recipes in it.

I really miss two recipes - one for Topside Braise, and the other for Christmas pud.

I hope that by posting the topside braise someone will identify the book and either post the recipe (for both please) or tell me the name of the book so I can go buy a copy.

The friend whose book I copied the recipes from has moved away and I have lost touch so can't phone her to find them.

[Hazel at the Hill]

I'll ask mum when I see her later, Shirl.

[scarey55]

Shirl,

Don't suppose you know what make your friend's slow cooker was? If you do, we could probably google up a handbook for it with the recipes in.

Worth a try

[shirlthegirl43]

It wasn't for a particular make - more a generic slow cooker book. Not a thick book if that helps people. Oh, and it was pretty old.

[scarey55]

Would you know it again if you saw it? - I've got a list of 79 books from Amazon

[shirlthegirl43]

Sadly probably not. My memory is something like swiss cheese at the moment. The only way I could identify the book would be that it had both those recipes in it.

[scarey55]

Sorry Shirl, I've drawn a blank . I'll keep looking though. The term Topside Braise sounds as if it might be American I would expect it to be Braised Topside in the UK, don't know how it helps though.

[shirlthegirl43]

Good point Scarey, her late OH and son did go to the States a bit so that is a possibility. Will hope that someone has the book hidden away someplace though.

[Hazel at the Hill]

We MAY have a result, Shirl! Rita who works with me thinks that she has the recipes in an old slow cooker recipe book - she'lll bring it in to work on Monday...

Fingies crossed!

[shirlthegirl43]

Superb news thanks Hazel. The crimbo pud recipe is deffo the nicest home made one I have tried.

[smallblueplanet]

Superb news thanks Hazel. The crimbo pud recipe is deffo the nicest home made one I have tried.

Is anyone else gonna post their Chrimble pud recipe so we can compare? I think we use a Delia one - just gonna have a looksee.

[Alison]

Used to use the Delia one but with a bit of a family twist - contained grated carrot for a start. However, have found that all of us tend to be a bit too full to eat anything so heavy after a big meal (don't normally do puds) so last year did a lighter one which was a big hit so will be serving it again this year - all the ingredients currently on the side waiting to be mixed and steamed this weekend. If anybody is interested, the recipe is as follows:

INGREDIENTS:
4oz chopped figs, 4oz dried blueberries, 4oz raisins, 4oz sultanas, 2oz chopped glace cherries, 1 small dessert apple, peeled and grated, Juice and zest of 1 orange, Zest of 1 lemon, 1/6 pint of dark rum, 4oz softened butter, 4oz dark brown soft sugar, 2 large beaten eggs, 3oz self raising flour, 3oz breadcrumbs (the recipe said white but I used wholemeal), 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 1¾ 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.

Believe me it's really tasty.

[smallblueplanet]

Traditional Christmas Pudding

This recipe makes one large pudding in a 2 pint (1.2 litre) basin. If you have any left over it will re-heat beautifully, wrapped in foil, in the oven next day. If you want two smaller puddings, use two 1 pint (570 ml) basins, but give them the same steaming time. If you can't get barley wine (pubs usually have it), use extra stout instead.

Serves 8-10
Ingredients

4 oz (110 g) shredded suet - we use veggie suet
2 oz (50 g) self-raising flour, sifted
4 oz (110 g) white breadcrumbs
1 level teaspoon ground mixed spice
¼ level teaspoon freshly grated nutmeg
good pinch ground cinnamon
8 oz (225 g) soft dark brown sugar
4 oz (110 g) sultanas
4 oz (110 g) raisins
10 oz (275 g) currants
1 oz (25 g) mixed candied peel, finely chopped - we use chopped dates/figs instead
1 oz (25 g) almonds, skinned and chopped
1 small cooking apple, peeled, cored and finely chopped
grated zest ½ large orange
grated zest ½ large lemon
2 tablespoons rum - we prefer cognac
2½ fl oz (75 ml) barley wine - we use more dark stout
2½ fl oz (75 ml) stout
2 large eggs

You will also need a 2 pint (1.2 litre) pudding basin, lightly greased.

Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the fruit and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the cognac, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight.

Next day pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!). It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light.

To cook, fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit.

To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding – but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company!

If you want to make individual Christmas puddings for gifts, this quantity makes eight 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags.

This recipe is taken from Delia Smith’s Christmas.

This is a very good tasty pud, moist but not sweet. We make two 1pint puds (one for my brother) and to make sure they're a good dark colour do give them the full steaming time.

Edit - yours sounds good too Alison.

[nick the grief]

.......Rita who works with me .......

See's not a meter maid by any chance

I'll dig my Pudding club book out and post theirs - it's a spiffer

[Hazel at the Hill]

See's not a meter maid by any chance

Nah - her job description is 'anything that Hazel doesn't want to do'.