My beautiful pudding is simmering away as I write.
I hope that my using two different types of bowls to cook the puddings in isn’t too confusing 🙂
The larger pudding, and the one I cooked first, has a self-locking lid. It comes as a set.
The smaller bowls have no lids and have to be covered with baking paper and foil: these are the two smaller bowls of pudding in the photos.
This is what you will need for day 2:
200g butter – I prefer unsalted but salted is fine too if that’s all you have
1 cup of dark brown sugar – if you can’t get dark brown sugar, just use the lighter soft brown sugar. You can of course use white sugar, although brown adds to the taste and colour of the pudding
3 eggs at room temperature
1 cup of plain flour
1 cup of fresh breadcrumbs – by fresh I mean from a loaf, not the dried ones from the supermarket. I made mine in the blender
1 cup of ground almonds – you can use packaged but it is so much cheaper and nicer to make your own. Again, I just used the blender. I didn’t skin the almonds
1 tsp bicarbonate of soda. This helps aerate or lighten heavy cakes and puddings.
1 tablespoon of treacle. You may have trouble tracking this down if you are not in the UK or Australia. Molasses is a perfect substitute, or just omit from the recipe. You won’t really notice – honest *wink*
2 teaspoons of mixed spice. Make up your own mix if you like. Mixed spice generally contains cinnamon, cloves, nutmeg and allspice
1 teaspoon of freshly grated nutmeg
1/2 teaspoon salt
You will also need:
pudding basins. Any heatproof basin will do. This quantity made one large pudding ( probably enough for 10 serves) and two smaller ones. I like to make a couple of smaller ones to give as gifts, but you can make huge pudding or 2 medium size ones, or all small ones.
a pot large enough to boil your pudding in
an old saucer or trivet to sit on the bottom of your pan. The pudding will sit on this so it’s not touching the base of the pan.
This is what you do:
cream the butter and sugar together until it is fluffy
add the spices and the treacle if you’re using it
add the eggs, one at a time, beating well after adding each one
scrape down the bowl and add the breadcrumbs, almond meal, bicarbonate of soda, salt, flour and the soaked fruit mix you made yesterday
Grease your pudding basins with spray on non-stick spray or butter. Using the bowl as a template, trace and cut out a circle of baking paper to fit into the base of your bowl.
The pudding bowl in the photo below has it’s own self-locking lid. I will not need to cover this one with paper and foil.
Pile in your pudding mix until it is about 2 cm below the rim of the bowl.
Give it a shake and a couple of taps on the bench to settle the mixture and knock out any air bubbles.
If your pudding basin has it’s own lid, put it on now. If it doesn’t…
Tear off a sheet of baking paper and make a pleat in the middle of this. Do the same with a piece of foil. Lay the baking paper and then the foil over the top of the pudding. You need some overhang. Tie string firmly around the bowl to secure the paper and foil. I like to go around three times, but then I do go over the top with things sometimes…once or twice is probably fine.
Tie the string off tightly.
Gather up the excess foil and tuck and crumble it up over the string – like a collar. Trim the excess baking paper away with scissors.
Have a look at the first photo below- we are going to make a loop of string to take the place of a “handle” on top of our pudding bowl.
Just as if you were wrapping a parcel with string or ribbon, tie string around the bowl, finishing at the top. Make a long loop. This is our “handle”
This loop will help you get the pudding out of the pan when it has finished cooking. It can sometimes be tricky to maneuver the bowl out of a deep pan without this handy string.
Put your saucer on the bottom of your pan and put your pudding on the saucer.
Put the pan on the stove and carefully fill the pan with boiling water until it reaches halfway up the sides of the pudding bowl. You will need to top up the water so it stays at this level during the cooking time.
Put the lid on the pan.
The large pudding in the photo ( the one with the lid) will boil at a fast simmer for 3.5 hours.
The smaller ones (the ones covered with paper & foil) will be boiled for 2 hours.
Remember to top up the water. Do not let the pan boil dry 😦
Store the puddings, in their original bowl, in the fridge once it’s cooked.
When you want to eat the pudding there are two things you can do. The first, most traditional way to reheat the pudding is to boil it again for 2 hours. I don’t do this I’m afraid to say. I reheat the pudding, on a plate, in the microwave. From memory, I think the large one takes about 5 minutes.
Christmas pudding would usually be served with any, or all of the following:
* custard/sweet white sauce – home-made, or made with custard powder
* pouring cream
I hope you enjoy making my Christmas pudding recipe, and I especially hope you enjoy eating it! For friends who may not have tried this recipe before, may I add that Christmas pudding is generally served up in small quantities – it is rich, and guests are usually quite full after the big Christmas main course.
Please don’t hesitate to leave a comment if you think I have omitted something or if something needs clarifying. I am always delighted to help.