Christmas pudding

[scarey55]

OK, so I know it is a bit early (stir up Sunday isn't until the end of November) but I've just made my Christmas puddings she says with a smug look on her face.

I must say, the mixture smells really good and I find myself looking for any excuse to open the fridge door - mmm, alcohol

Anyone else started theirs yet?

[Jardiniere]

dear scarey
how did you find all the ingredients? I'm making one here in France for the first time (everyone in engerland moaned because we've had shop bought ones for the last couple of years - we go back to visit the children at Xmas) so i'm going to make puddings and mincemeat this week and take it back in my suitcase....along with loads of chocolate, liquers etc. But I cant find decent brown sugar or mixed peel and currants and sultanas are an incredible price!!!I did think ahead enough to have bought back suet last time i was in london.....so where did you source all yours?

[Hilary B]

With only the 2 of us I don't make Christmas puds any more. I never made the 'traditional' type anyway, because I don't like 'traditional' dried fruit (vine-fruits, dates and figs).
About 35 years ago now Glynn Christian had a TV program, and he made an alternative Christmas pudding. Delicious, but not intended to be made 'ahead of time'.
You need
suet crust pastry made with 12 oz flour
1 med-large orange (well washed to remove any wax on the skin, if possible)
about 12oz dried-fruit-salad (mixture of apples, pears, apricots etc)
1 wineglass of not-too-dry wine (or apple juice if you prefer)
up to 2 oz sugar (I don't use any).
Soak the fruit in the wine or apple juice overnight
Line a pudding basn with 3/4 of the suet pastry
put a thin layer of fruit in
Pierce the orange deeply with a skewer, in several places
Put the orange in the centre of the pastry shell
put the rest of the fruit all around the orange, including over the top
add sugar if using
pour any remaining wine or juice over (to wash down the sugar a bit)
cover with remaining suet pastry, seal edges, and make a couple of steam holes in the lid.
Put a suitable cover over the whole lot, and steam for at least 2½ hours (3 is safer).
Turn out into a shallow dish (DON'T use a flat plate) and cut into wedges to serve.
There will be a lot of juice flows when the shell is cut.

[Alison]

I make a light one as I find that the traditional types are too heavy for me after a big meal and it doesn't contain any suet. Don't know anything about stir up Sunday although think somebody mentioned it last year. We always used to make it up at half term when I was a kid as we were allowed to help mum stir them so end of November seems rather late. Not mamde mine yet and was feeling I was leaving it rather late, fingers crossed I'll do a few small ones one evening this week but not sure if I'll have the time.

[scarey55]

dear scarey
how did you find all the ingredients? ...

I have to confess to more than just a bit of cheating

Last time my mother came to visit she bought with her about a million packets of suet, all the muscavado sugar there is in the world and a huge tin of dark treacle. I used a lot of dates, those big yellow sultanas and a lot of ingredients came from Lidl - the sultanas, almonds etc. I can get candied peel in a pot from Intermarche and the beer came from Carrefour.

I'm afraid I don't count the cost of ingredients when making Christmas pudding, we don't do much in the way of presents so this is our one big treat. Go for it, and if you need anything, let me know, I'm sure that I can somehow get the ingredients to you.

[scarey55]

Hilary Your recipe looks fab, I might have a go at making it next year - thank you for posting it.

Alison I thought I was making mine a bit early this year so I'm sure you'll have time. I think Christmas puddings are meant to be kept until next year but I just couldn't wait so I am having to make more for this Christmas. Last year they tasted pretty good so I have high hopes for this batch too.

[Jeanied]

The best part of christmas puddings is the fact that you need to drench them in pre-warmed brandy and set light to them! That and the double/ clotted cream, andthe custard - all taken with a nice dessert wine! May I respectfully suggest that the original pudding recipe nees to be mostly fruit to take all that!

[scarey55]

The best part of christmas puddings is the fact that you need to drench them in pre-warmed brandy and set light to them! That and the double/ clotted cream, andthe custard - all taken with a nice dessert wine! May I respectfully suggest that the original pudding recipe nees to be mostly fruit to take all that!

I quite agree with everything you've said. The recipe I use calls for a lot of fruit (3lbs) and I always soak my fruit in brandy for at least 10 days. Don't get me started on double cream That is one thing that I just can't get here. The French seem to use creme fraiche for anything creamy but it just doesn't work with Christmas pud Oh well, something else on the shopping list for my Mum

[Jeanied]

You can get clotted cream mail order these days - en France aussi?

[scarey55]

You can get clotted cream mail order these days - en France aussi?

Ooh, I'm not sure - I'll look into it though - thank you for that.

[Alison]

Do people set fire to their puddings then? Not something I've ever seen done and I just assumed it was one of those "just for TV" things.

[scarey55]

Do people set fire to their puddings then? Not something I've ever seen done and I just assumed it was one of those "just for TV" things.

I always do it for Christmas day - I must say it's quite dramatic and... it does add more brandy to the mix

[Jeanied]

Alison - it is essential that you warm a huge ladleful of brandy on the stove, with the hot pudding awaiting on the table - a bit above blood temperature but below boiling point- you transport the hot brandy to the pudding and sloosh it all over - simultaneously setting it alight (you need 4 hands for this operation - plus oven gloves!) letting it burn for the oohs and aahs and the photos and douse the flames before all the brandy has gone and the holly sprig is fully alight. My frugal mother always gets a miniature for this task but she is still in wartime mode (and I always bring 1/4 bottle!)

[Alison]

Am sure it's dramatic! I'd also need at least two relatives at the ready with fire extinguishers! Not really my thing as I'm not that into much brandy in cooking (although no probs with it actually IN the cake / pudding etc) but do like some double cream with cointreau (sp?) in it on the side of the pud.

[scarey55]

Got a lovely mental picture of you and the firemen poised over a Christmas pudding "with a shaking hand, nervous Alison aproaches the pudding with a flame and a warm ladle of brandy"
Love the idea of double cream and Cointreau too.