ENGLISH CHRISTMAS PUDDINGS

ENGLISH CHRISTMAS PUDDINGS image

Categories Cake Fruit Dessert Steam Christmas Easter

Yield 8-10 Small Servings

Number Of Ingredients 26

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Ingredients

TO MAKE SHREEDED SUET: You can feeze some and then grate it. Then Chop it it kind of looks like the shape of Rabbit droppings (Smile)
PUDDING BASIN
If you don't have a pudding mold, you can fake things out by pudding a sheet of heavy
duty foil inside large ovenproof bowl and greasing it generously. Tie it tightly around
the edge with a string. However, most cookery shops have the Pudding Basin's Whatever
sort of container you use, grease it generously...and I do mean generously and
then sprinkle with a bit of granulated sugar.
FOR TWO PUDDINGS IN 2 PINT (1 LITER) BASINS.
8 oz Shredded Suet
1 Heaped TableSpoon Mix Spice
1/2 Teaspoon Grated NutMeg
1/2 Teaspoon Ground Cinnamon
4 oz Self-Raising Flour
16 oz Soft Brown Sugar
8 oz White Breadcrumbs (from a stale loaf works better)
8 oz Saltanas (Light Raisins)
8 oz Raisins
20 oz Currents
2 oz Almonds (Blanched, Skinned And Chopped)
2 oz Mixed Peel/Red Cherries Finely Chopped whole Candied And Citron Peel. (If Available)
The Grated Rind Of 1 Orange and 1 Lemon
1 Apple, Peeled and Cored and Finely Chopped
4 Eggs
5 Fluid Ounces Barley Wine
5 Fluid Ounces Stout
4 Tablespoons Dark Rum

Steps:

MAKE AHEAD FOUR OR FIVE WEEKS BEFORE CHRISTMAS, As the cake ages, it will develop more flavor. Put The Shredded Suet, Flour, Breadcrumbs, spices and sugar in a bowl stiring one at a time. Then Gradually mix in the fruit, peel and nuts then apple orange and lemon peel. In a differant bowl beat eggs then add the rum, barley wine and stout. now add this to the fruit mixture and stir hard it is vital that you stir hard even if you require help. (I use a very clean basin (Washing up dish container) as it has lots of room and wash my hands throughly with soap, rinse and dry, then I use them to mix this mixture all up.You may need a little more stout the mixture needs to be a good dropping consistency. (should fall from the spoon when tapped sharply against the bowl). Now you need to make your Wishes and add your sixpence's (I wrap them in waxed paper). After Mixing, Cover bowl with a cloth and leave overnight. The next day grease 2 pudding basins and pack mixture into them right to the top. Cover each pudding with a square of Waxed Grease Proof paper.and then a square pudding-cloth on top. Tie these around the rims of the bowl with string then bring the corners of the cloth up and tie together on top. Steam the pudding for 8 hours-keeping an eye on the water making sure it does not boil away. Add more water when needed. I put the pudding in a saucepan and have the water fill about 3/4 the way up the Basin about an 1 inch below the rim. When Cooked and cooled, remove the cloth and paper and replace with a fresh lot. Store in a cool dry place and when ready to eat steam for 2 hours.