Isabel
Traditional Christmas Pudding
Yep this was a dense and very rich pudding full of fruit and nuts with a touch of Brandy. Hidden inside this mass of sticky pudding was a silver coin, often this was not found until you had a mouthful of ice cream and pudding. I am unable to reproduce this classic Plum Pudding the way I remember it as a child to this day! Maybe you can!
HERE’S WHAT YOU NEED:
- 12 oz. chopped Seeded Raisins
- 8 oz. butter or finely shredded suet
- 12 oz. Sultanas
- 8 oz. white sugar
- 8 oz. Currants
- 4 oz. plain flour
- 6 oz. chopped Prunes
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 6 oz. chopped mixed peel Grated rind of 1 lemon
- 1 teaspoon mixed spice
- 4 large eggs
- 3 oz. chopped blanched almonds (optional)
- 1/4 pint milk
- 1/2 cup brandy
- 1 large carrot, grated
- 1 Cup stout or I cup orange juice
- 4 oz. soft white breadcrumbs
HERE’S WHAT YOU DO:
Grease two small or one large basin. Mix all dry ingredients together. Beat the eggs and add all moist ingredients. Mix the dry and moist ingredients together. Fill the mixture into the basins or, if preferred, use a well seasoned pudding cloth. Place two thicknesses of foil over the basins and tie securely. Boil steadily for 6 hours for the large pudding and 4 hours for the small. On the day the pudding is to be served, boil for 1 hour.
Santa’s Buttons
HERE’S WHAT YOU NEED:
- 12 oz. chopped Mixed Fruit
- 4 oz. chopped dates
- 2 oz. chopped glace pineapple
- 1 oz. chopped crystallised ginger
- 2 oz. chopped Prunes
- 1 cup coconut
- 2 oz. chopped Dried Apricots
- 3/4 cup chopped nuts -walnuts, pecans, etc.
- 1 can sweetened condensed milk
- 2 tablespoons sherry or rum
- Extra coconut and cherries for decorating.
HERE’S WHAT YOU DO:
Mix all the ingredients together and form into small balls the size of a walnut; toss each one in coconut. Top with pieces of red cherry. Place on an ungreased tray and bake in a slow oven for 15-20 minutes or until a very pale golden colour.