I Love Christmas Pudding hehehe
GRANDMA’S CHRISTMAS PUDDING
• ½ lb (230gms) butter
• 3 desert spoons Golden Syrup
• 1 ½ cups of brown sugar
• 1x 750 gm pkt of mixed fruit
• ½ cup of chopped dates or prunes
• 2 tbsp jam
• 1 tsp mixed spice
• 2 tsp bicarb soda
• 2 tbsp rum
Mix everything together except the rum. Place in pot and heat gently until butter melts and then increase heat slightly and stir until mixture boils for about three minutes. Cool, add rum and let stand in refrigerator overnight.
• 4 eggs beaten
• 2 tbsp powdered milk
• 2 cups SR flour
• 1 cup plain flour
• 1 cup of chopped nuts (use almonds, hazelnuts and brazil nuts or pecans)
• pinch of salt
• 2 tbsp of rum
• Kitchen String
Take fruit mix out of refrigerator and let it reach room temperature again. Stir in beaten eggs. Sift powdered milk, flours and salt and stir thoroughly in bowl, then add slowly to fruit mix, stirring all the time. Add nuts and rum and stir until mixed in
well. Mixture should be quite thick.
Get a 75cm square piece of calico or other suitable cloth and make sure it’s been washed. Fill a deep stock pot about ½ full with
water and bring to boil. Place cloth in boiling
water and boil it for about 2 mins. Using tongs or gloves, take cloth out, squeeze out excess
water and spread it out flat on a clean surface (I use the kitchen table). Starting from the centre out, sprinkle some plain flour and spread it evenly out until you have covered an area about the size of a family-sized pizza. Not too thick with the flour now, it’s going to form the “skin”. Scrape out the pudding mix into the centre of the cloth.
Draw up the four corners and then the sides and have someone hold them up. Make sure there are no deep folds extending into the mixture. Tie off the top as close to the pudding mix as possible and make sure it’s secure (I go round
the neck three times with doubled up string). Leave about 20 cms of string to “hang on to”.
Put the pudding into the boiling
water. IT MUST NOT TOUCH THE BOTTOM OF THE POT. USE A TRIVET OR INVERTED SAUCER IN THE POT TO PREVENT THIS.
Water should cover the pudding. Boil for 3 hours and top up with
water as needed.
After 3 hours, remove pudding and using the “handle” of string, hang it somewhere cool for 30 minutes or overnight. Meanwhile top up the
water in your pot and bring to boil again. When the pudding cloth feels dry to touch, place pudding back into boiling
water for two minutes and then remove and sit it on a plate. Cut string and GENTLY peel cloth away making sure “skin” doesn’t come off. Invert pudding onto plate and peel rest of cloth off.
Let the pudding cool for 30 minutes and then place in refrigerator to “solidify”. You can eat it next day. Pudding is best sliced like a loaf of bread NOT into wedges. If you like you can cut it in half and wrap the two halves in plastic wrap and store in freezer for up to a year!
Serve with custard or whisky sauce.
| Russell Coight:
He was presented with a difficult decision: push on into the stretching deserts, or return home to his wife.Lifetime Member
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