I am heading down (or is it up?) to London on Friday for the ‘Let’s Make Christmas’ Blogger Gift Swap at Fortnum and Mason arranged by Vanessa Kimbell.
Each year my Mum used to take me Christmas shopping in London on the train. We finished the day at the theatre watching something like West Side Story or Singing in the Rain. It will be nice to wander around our old festive haunts like Liberty of London and of course Fortnum and Mason.
It was Ed that suggested Christmas Pudding would be a good thing to offer as a gift, because it is easily portable and can happily sit around until Christmas instead of being devoured in November. I had also written in my post ‘List for Christmas Future’ that we only needed one of the two that the recipe made, so I should getting into the Christmas spirit by giving one away.
I do worry that it may not quite fit into the category of ‘baking’ though – because it is steamed.
Hey ho! It will still make a nice gift for someone and I have one to keep for our Christmas Day.
I am gradually coming round to all the Christmassy stuff that I hated as a kid, because I am doing it my way. I now have a version of mince pies that I am happy with. The only big thing left to conquer is Christmas Cake.
Maybe next year, eh?
This recipe started off as Domestic Jules’ Whisky Pudding then was developed to take into account my hate of candied peel and pippy raisins or currants. I can’t help feeling there must be other people out there with the same dislikes, if there is…this is the pudding you have been looking for:
‘No peel, No pip, a-little-bit-cherry-and-chocolatey Christmas pudding’.
The Fruity Bit:
- 300g Sultanas
- 100g Glace Cherries
- 100g Soft Prunes
- 100g Dates
- The zest of an Orange
- The zest of a Lemon
- 1 Grated Bramley Apple
- 2 tsp Glace Ginger
- 250ml Whisky
The Other Stuff:
- 90g Muscovado Sugar (+ 2 tblsp for the bowl)
- 50g Self Raising Flour
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Mixed Spice
- ‘Some’ Grated Nutmeg
- 1 tbsp Cocoa Powder
- 100g Breadcrumbs
- 2 Beaten Eggs
- 100g Cold Grated Butter
- A Few Slugs of Brandy
Stir the Fruity Bit together in a large bowl and let it mingle and smell delicious for 24 hours.
Stir in the Other Stuff.
That’s it! Your Christmas Pudding is made.
Isn’t that fabulous? There’s the small task of steaming it…but that’s the basic mix.
I have decided on a new regime for mine that I steam it at Halloween then let it mature until Christmas, but there is no absolute need to do this, it will be fine if you make it later.
To Steam
Smear butter into a 2pt/lb pudding basin, or as I prefer 2 x 1pt/lb bowls.
Sprinkle the buttery surface with the 2tbsp of muscovado sugar.
Add the pudding mixture.
Cover with a layer of greaseproof paper with a piece of foil on top, tied on with string and with a pleat across the middle for expansion.
Sit it/them in a steamer (or a large pan with an upturned saucer in the bottom) so that the water comes half way up the bowl.
Let them simmer for 5 hours for a 2 x 1lb or 6 hours for 1 x 2lb puddings.
When cool removed the paper and foil and re-cover with a fresh layer of foil.
{SLOW COOKER OPTION} Place one filled, lidded bowl of pudding in a slow cooker (make sure the lid closes completely) and fill with a boiled kettle to an inch from the top. Steam on high for 10 hours (8 hours for 1pt puds) checking the water level from time to time. You can re-slow cooker on Christmas day to reheat on low for about 8 hours, high for 4 hours, (7hrs or 3hrs for 1pt puds) or until piping hot.
On Christmas (or any other random ‘Pudding Required’) Day
Either steam for an hour (yeh right) or microwave for 10 minutes or so on medium.
To flame, warm a cupful of brandy in a pan, then into a warm ladle, touch with a match, switch the lights off and pour.
Serve with brandy butter and cream.
Here is my Brandy Butter Post from last year with festive photos.
PS – I am also entering the preserves category too with a selection pack of Damson Jam, Pretty Pear Jelly and Green Tomato Chutney, but I have blogged them already and they are happily maturing in the jars, so all you get is a photo.
See you on Friday Gift Swappers!
Ren Behan
November 14, 2011
Oh wow, stunning and two entries – you mean business! I love the actual ingredients of your Christmas pudding, I am not a fan of peel or pips so the recipe itself is perfect for me. I hope I win it! Someone will be very happy though, whoever wins it. I also love the pretty preserves. See you on Friday!
thingswemake.co.uk
November 16, 2011
ah, thanks Ren, see you Friday!
Rufus' Food and Spirits Guide
November 14, 2011
Wow, this looks so amazing. I know this is common across the pond, but you just don’t see a lot of Christmas puddings in the states. Love that first photo. We have a silver start that’s similar. My parents got it for us in Germany.
thingswemake.co.uk
November 16, 2011
I have never been into the pudding since I made this one last year, but do have it with brandy butter….my, it’s a real festive treat. I have a garland of those silver stars too, lovely aren’t they. This post has made me feel Christmassy WAY to early!
Jess O'Toole (@ladomestique)
November 14, 2011
Now is the time to be making such things and it always passes me by, leaving me wishing at Christmas that I had made a booze soaked pudding in November. Thanks for the reminder and inspiration, this year I’m going to do it!
thingswemake.co.uk
November 16, 2011
Yay! Do it. It is so much easier and nicer than I expected.
Sally
November 15, 2011
Did you make your house full of Christmas to take these shots?! I like raisins and peel (especially now I’ve discovered that you can make your own) but I love your idea of stem ginger. Might have to make another pud to try it. Gorgeous pics – have a wonderful time at Fortnums…I had to decline my invitation 😦
thingswemake.co.uk
November 16, 2011
It’s a shame we can’t meet on Friday, but even my journey is dwarfed by the mileage you would have to do! I just fetched a lit garland from the spare room and draped it in the fireplace to make the shots look Christmassy! 😉
whatiatelastnight
November 15, 2011
this looks absolutely delish and stunning – thanks for sharing 🙂 I’m definitely going to give your pud a try for Christmas. My husband can’t eat nuts so it’s always a bit of a nightmare when it comes to buying Christmas desserts – I often have to resort to making my own (which I secretly love doing anyway). Absolutely gutted that I can’t make the Fortnum gift swap event, I was in there last Friday and their mini mince pies are gooood! – hope you have a lovely Christmassy time.
thingswemake.co.uk
November 16, 2011
thank you! Let me know if you make the pudding 🙂
Sarah, Maison Cupcake
November 16, 2011
Wow! It all looks gorgeous! I shall be honoured if I land the lucky prize of taking home this pud!
Ella Armstrong Lach
November 18, 2011
That pudding looks great. I too hate peel and raisins. I really want to make a christmas pudding this year, even though I’ve never actually tasted one that I like, but I think this could be the answer! Looking forward to meeting you at F&M later today.
Ella
thingswemake.co.uk
November 18, 2011
So pleased that you ended up with my Christmas Pudding! Enjoy 🙂
May
November 24, 2011
That looks great. It was a real rush to finish my entries for this. Crazy but fun.
Pat Sang
December 13, 2013
At long last someone else who loathes candied peel. AND, a pud with no bits of nut in it either!