Mam's Christmas Pudding

My brain has become a little fazzled of late thinking up new recipes and dreaming up ways to improve some oldies but goodies.  I also have writers cramp from scribbling in my blog notebook.  I have pages of yummy things to try out and I just wish I could grow another me to make it possible, but I will eventually get around to trying them all out soon.  For this reason when it came to developing my own recipe for Christmas pudding my brain just point blank refused to work.  Normally this would bother me, I would sit pen in hand until driven with distraction and the task was finished but I decided to take the 'life's too short' approach this time.  Christmas is not too far away and the puddings need a bit of time to mature, and had I forced the task at hand I would not have enjoyed it and mixed my puddings with a bad heart, and we all know you can't make a cake with a bad heart.  It just won't taste good.  I swear.

I decided I would stick with my mam's recipe as it is well tried and tested.  I combined all of the ingredients on Wednesday and left them to sit overnight to thicken.  Every time I walked into the kitchen I was assaulted by the aroma of Christmas, and I couldn't help but sneak a peak under the tea towel every now and then.  Last night I added the Guinness and myself and Mr. Boo both stirred the mix 3 times towards our hearts before making a wish.

It was tradition in our house that the puddings could not be cooked unless everyone who lived in the house had made a wish.  I'm not entirely sure where the tradition originated but I do remember that even when I was too small to stir the mixture by myself my mam or dad would help me and I would make my wish.  I wouldn't dream of ever skipping this vital step.  I am sure it will have no bearing on the taste of the finished article but I almost feel as though I am stirring through some Christmas magic with each turn of the wooden spoon and I wouldn't dare risk leaving that out.  We all need a little Christmas magic in our lives so go on, gather everyone around and one by one stir 3 times towards your heart and make a special wish. 

I would love to hear if you had this tradition in your house or any other Christmas pudding traditions.  Please leave me a comment as I love to hear from you.

xxx

Mam's Christmas Pudding
(makes 2 puddings)

175g/6oz Self -Raising Flour
1 level tsp Mixed Spice
1 level tsp Ground Cinnamon
0.5 level tsp Ground Nutmeg
225g/8oz White Breadcrumbs
350g/12oz Dark Brown Sugar
450g/1lb Currants
225g/8oz Raisins
225g/8oz Sultanas
125g/4oz Mixed Cut Peel
125g/4oz Glaze Cherries(halved)
50g/2oz Almonds(blanched and chopped)
Finely grated rind of 1 Orange
Finely grated rind of 1 Lemon
225g/8oz Margarine(melted)*
3 large Eggs(lightly beaten)*
2tbsp Brandy*
275ml/0.5pint Guinness(or other stout)

*beat this ingredients together

Firstly I am going to give you some tips before I start into the instructions:

It is very important to be organised when making Christmas cakes and puddings to avoid it becoming stressful.  There are quite a few ingredients so I find measuring everything in at the same time a having it ready to go into the bowl at the same time really helps.  Once the ingredients are measured the rest is a doddle.

The bread needs to be slightly stale to make the breadcrumbs but if you have forgotten to buy it in advance you can pop fresh bread into the oven on a low heat (approx. 100C) for 15mins to dry it out.  It is important that there is no moisture in the bread to prevent mould forming.

Toss your glace cherries in some flour before adding to the mix to stop them sinking to the bottom.

When adding the dry fruit to the flour mix I find it easier to add each item individually and tossing it gently in the flour to evenly distribute, if you just dump it all in and then add the wet ingredients it can mean some extra elbow grease is needed to mix it all well.

Enjoy it.  I find it very relaxing and the wonderful aroma of the spices and zest and alcohol just scream Christmas so don't do it when you are stressed and rushing, allow it the time it deserves and savour the Christmas spirit.

1.  Sieve the flour and spices into a large bowl.
2.  Add the breadcrumbs, sugar, prepared fruit, nuts, lemon and orange zest and mix thoroughly.

3.  Make a well in the centre then pour in the melted margarine and beaten egg and brandy mixture.  Mix thoroughly with a wooden spoon.

4.  Cover and leave to stand overnight to thicken.
5.  The next day add the Guinness and mix thoroughly again. ( It's at this stage you make your wish)

6.  Grease 2 x 2 pint/1.1lt pudding bowls.
7.  Cut 2 large circles of grease proof paper for the top of each bowl, grease the bottom layer well and make pleats cross wise in the paper.
8.  Cut a large circle of foil for each bowl and make pleats cross wise in it.

For each pudding you will need:

1 x 2pint/1.1lt Pudding Bowl(greased)

2 x Circles of Greaseproof Paper(1 greased)

1 x Circle of Tin Foil

1 x Large Elastic Band

Twine

9.  Place the mixture into the prepared bowls.

10.Cover each bowl with two layers of grease proof paper(make sure the greased sheet is greased side down on top of the bowl).  Secure in place with some twine or a large elastic band.  Pull tight across the top of the bowl.

I usually cut the paper a little too big and trim

when it is secured in place.

11.Place a layer of tinfoil over the grease proof paper and again secure with twine or a large elastic band.  Pull tight across the top of the bowl.

You may also like to trim your tin foil when

secured in place.

12.Place the lid firmly on the bowl.

13.Tie some twine around the bowl(as if tying up a parcel) and secure on top of the bowl with a loop to make it easier to lift the bowl from the pot when cooked.

14.Place a small clean cloth(this stops the saucer moving around with the simmering water and making noise) into the bottom of a large pot and sit an upturned saucer on top.

15.Sit the pudding bowl on top of the saucer and pour boiling water into the pot until it comes half way up the sides of the bowl.

16.Cover with a tight fitting lid and boil for 6 hours.  (check occasionally to ensure the level of the water hasn't dropped, top up if needed)

17.When the puddings are cooked, remove carefully from the pot and allow to cool completely.
18.When cold remove the damp papers and recover with fresh double grease proof paper(not greased) and store in a cool dry place.