Christmas Puddings From Britain X 2 by brianjwood

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Christmas Puddings From Britain X 2
Submitted by brianjwood on October 21, 2002 at 10:32 am

DESCRIPTION
Christmas Puddings From Britain x 2

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Very much a British tradition, even now, whereever Christmas is celebrated in these Islands.
Cheers, Brian
Christmas Pudding {I) {rich boiled)
6 helpings per pudding
fat for greasing; 250g shredded suet
200g plain flour; 250g sultanas
a pinch of salt; 250g currants
1 X 5ml spoon ground 200g seedless raisins
ginger
200gcut mixed peel
1 x 5ml spoon mixed spice 175g stale white breadcrumbs
1 X 5ml spoon grated 6 eggs
nutmeg 75ml stout
50g chopped blanched almonds; juice of 1 orange
400g soft light or dark brown sugar
50ml brandy or to taste; 125-250ml milk
Grease three 600ml basins. Sift together the flour, salt, ginger, mixed spice, and nutmeg into a mixing bowl. Add the nuts, sugar, suet, sultanas, currants, raisins, peel, and bread crumbs. Beat together the eggs, stout, orange juice, brandy, and 125ml milk. Stir this into the dry ingredients, adding more milk if required, to give a soft dropping consistency. Put the
mixture into the prepared basins, cover with greased paper or foil, and a floured cloth. Put into deep boiling water and boil steadily for 6- 7 hours, or half steam for the same length of time. To store, cover with a clean dry cloth, wrap in grease proof paper and store in a cool place until required. To re-heat, boil or steam for 11-2 hours.
Serve with Brandy Butter or Pouring Cup Custard

Christmas Pudding or Plum Pudding (2) (vegetarian)
I6 helpings per pudding
fat for greasing; l00g soft light brown sugar
200g dried figs
200g blanched almonds; l00g cut mixed peel
25g shelled Brazil nuts; a pinch of salt
100 g pine nut kernels; grated rind and juice of 1 lemon
100g cooking apples; 200g seedless raisins
100g currants; 100g butter or margarine
l75g stale white breadcrumbs;3 eggs
1 X 5ml spoon mixed spice; 100g honey

Grease two 750ml basins. Chop the figs and nuts. Peel, core, and chop the apples. Mix together the dried fruits, nuts, apple, bread crumbs, spice, sugar, peel, salt, and rind and juice of the lemon. Warm the butter and honey together until the butter melts. Beat the eggs until liquid and add to the honey mixture. Stir into the dry ingredients; mix all thoroughly
together. Put into the prepared basins, cover with greased paper or foil and a floured cloth. Put into deep boiling water and boil steadily for 3 hours, or half steam for 3 - 4 hours.
Store as for Christmas Pudding (rich boiled). To re-heat, boil or steam for 1 1/2 hours.
Note The Christmas pudding of today is also frequently known as Plum pudding, largely as a result of the popularity of prunes ie dried plums) in Tudor times, when they were first used in boiled puddings. The name has become a portmanteau label for all dried fruits.

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