will do when she gets back from mumsy duties in london village.
it is rather nice and iirc there are several versions
the one that involves a lactic fermentation of some sort of seeds to give a dubious looking liquor is a bit of a faff but is better than the chuck it all in and blend them ones
as far as i can tell a couple of hours work over a week or so can make a lot of the stuff.
it keeps a few weeks in a fridge and freezes well for the bulk stuff.
gz
Joined: 23 Jan 2009 Posts: 9456 Location: Ayrshire, Scotland
Posted: Tue Oct 22, 19 11:24 am Post subject:
Thanks...when it comes, I'll pass it on to the definitely vegan, and lactose free family members
i recon sd might find a few over order ones so me making a poor one seems daft, ditto cake
i might think about a brush transfer delivery of home cooked meats in exchange
odd one this year, we postponed one for a day at 9 ladies as nobody could do it in any capacity after the night before
the day after version was ace and better than most on the day ones.
this might be an extended timescale
pud and cake and tings are nice but at the mo things that travel rather than do easy portions and service to table make sense
I am thinking about making our Christmas pudding this year, but have left it a bit late. Must check for the ingredients this weekend but have biscuits and scones to make. Scones are a run through for DILs birthday later in the week. Not sure how I am going to get them to her as son is on leave, but sure we can find a delivery to make in that direction and leave them on the doorstep.
Nicky cigreen
Joined: 25 Jun 2007 Posts: 9984 Location: Devon, uk
Posted: Mon Nov 16, 20 9:04 pm Post subject:
not too late - stir up Sunday is next weekend - that's when we are making ours
OK - This is the full version to serve 12. I half it to fit in a 1.5 pint pudding basin.
4oz SR flour
2 oz fresh white bread crumbs
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon grated nutmeg
4 oz suet (or veggie suet)
4 oz dark brown sugar
1 lb mixed dried vine fruits (I use 1/2 and 1/2 sultannas and raisins, Mum includes currants and candied peel)
2 oz chopped dried apricots
4oz chopped almonds (chop them yourself so you still get some big bits)
6 oz glace cherries (I leave them whole)
4 oz grated apple
1 tablespoon golden syrup
1/4 pint ale (Gran used to use Barley wine)
2 eggs
juice and rind of 1 lemon
Put all ingredients up to the cherries in a mixing bowl and mix with your hands to get the fruit broken apart and coated in the dry ingredients.
Add everything else and mix, ensuring everyone in the house has a stir and makes a wish.
Grease a 3 pint pudding basin, pour in the mixture, tuck in siver sixpence wrapped in greaseproof paper, cover with foil and fasten tightly under the rim of the basin with a strong elastic band (and a piece of string in case the elastic band snaps).
Steam for eight hours. (Or considerably less in the pressure cooker) On Christmas day you can steam again for an hour or two, or put it in the microwave to heat through. (Extra steaming will make it darker and stronger flavoured. ) Turn out, pour over alcohol of choice (I use rum) and set on fire.
Thanks for the recipe Jamanda. I think my recipe has more breadcrumbs and no cherries, apple or apricots. I add milk instead of ale too as we don't drink beer.
I make 2 every other year, and one keeps over all right. In my family we used to eat one at Christmas and one at Easter, but somehow we never get round to that now, so we keep it until the next year.
A pressure cooker reduces the cooking time dramatically doesn't it.
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