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Wednesday, 28 November 2012

Christmas Pudding Like Mother Used To Make

No matter how full I am after Christmas Dinner, I can still find room for a delicious helping of Christmas pudding, with brandy sauce,cream or creamy custard, as a child Mother used to put a silver sixpence piece, hidden somewhere inside the pudding.
It was a great excitement anticipating being the one to find the coin,and an even bigger disappointment if another member of the family had it in their portion.
Nowadays with all the health and safety rules, the fact that coins are no longer silver, and of course the fact that my teeth are no longer as strong and more sensitive, the thought of biting down on a coin brings tears to my eyes ! lol
This recipe is almost if not the same as I remember Mother making way before Xmas as it seems to improve over time.

image of Christmas Pudding aflame with brandy

 Christmas Pudding


125 g./4 oz.currants
225 g./8 oz.raisins
225 g./8 oz.sultanas
125 g./4 oz.chopped mixed peel
75 ml./3 fl.oz.ale
juice and grated rind of one lemon
175 g./6 oz.butter
225 g./8 oz.brown sugar
2 eggs
225 g./8 oz.fresh breadcrumbs
10 ml./2 tsp.ground mixed spice
5 ml./1 tsp.grated nutmeg
(Some recipes add a little brandy or rum to the mix )


a) Mix the fruit,ale and lemon juice and rind together
b) Cover and leave overnight
c) Cream the butter and sugar together until fluffy
d) Beat in the eggs,then add all the remaining ingredients and mix well
e) Put in the centre of a floured pudding cloth and tie securely, allowing 
     room for expansion
f) Put into a large pan half filled with hot water and boil the pudding for 4 hours.

Serves 6