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Christmas pudding
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foggy



Joined: 21 Feb 2012
Posts: 343
Location: Devon
PostPosted: Tue Oct 30, 12 1:52 pm    Post subject:  Reply with quote    

The offal of vegetables no one wants to use?

Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8617
Location: Devon, uk
PostPosted: Tue Oct 30, 12 2:29 pm    Post subject: Reply with quote    

foggy wrote:
The offal of vegetables no one wants to use?


Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34857
Location: Devon
PostPosted: Tue Oct 30, 12 3:48 pm    Post subject: Reply with quote    

And the puds are in the steamers

gil
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Joined: 08 Jun 2005
Posts: 18359

PostPosted: Tue Oct 30, 12 5:31 pm    Post subject: Reply with quote    

My Xmas pudding recipe (it's either in the recipe database, or in an article) is vegetarian.

Possibly the article about a DS vegetarian Xmas ??

Jamanda
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Joined: 22 Oct 2006
Posts: 34857
Location: Devon
PostPosted: Tue Oct 30, 12 5:36 pm    Post subject: Reply with quote    

gil wrote:
My Xmas pudding recipe (it's either in the recipe database, or in an article) is vegetarian.

Possibly the article about a DS vegetarian Xmas ??


Mine is now too

VM



Joined: 23 Nov 2007
Posts: 1745
Location: Lincolnshire
PostPosted: Tue Oct 30, 12 7:46 pm    Post subject: Reply with quote    

I have just tried a couple of different Dan Lepard recipes - one including fresh plums - proof will be in the eating in some weeks from now. One used suet so I used the veggie stuff - the other had butter in. I've used a recipe with butter before in the past, but I don't think that you just substituted butter for suet - think quantities were different.

I have found veggie suet fine in puddings, but less good in mincemeat - unless use reduced quantity - find it a bit oily.

Jamanda
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Joined: 22 Oct 2006
Posts: 34857
Location: Devon
PostPosted: Tue Oct 30, 12 7:58 pm    Post subject: Reply with quote    

I wondered if butter would not have the keeping qualities of suet, veggie or otherwise.

arvo



Joined: 04 Dec 2006
Posts: 3321
Location: Somerset
PostPosted: Tue Oct 30, 12 8:10 pm    Post subject: Reply with quote    

VM wrote:
I have just tried a couple of different Dan Lepard recipes -


I misread that as Def Leppard recipes. Bet they'd make massive overproduced Xmas puddings.

foggy



Joined: 21 Feb 2012
Posts: 343
Location: Devon
PostPosted: Tue Oct 30, 12 9:38 pm    Post subject: Reply with quote    

& There'd be an unhealthy amount of beard fluff in it.

Jamanda
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Joined: 22 Oct 2006
Posts: 34857
Location: Devon
PostPosted: Tue Oct 30, 12 9:59 pm    Post subject: Reply with quote    

foggy wrote:
& There'd be an unhealthy amount of beard fluff in it.


Are you thinking of ZZ Top? Don't recall Def Leppard being beardy.

foggy



Joined: 21 Feb 2012
Posts: 343
Location: Devon
PostPosted: Wed Oct 31, 12 7:14 am    Post subject: Reply with quote    

Ah Yes.

Def Leppard had the one armed drummer.

Good at stirring.

VM



Joined: 23 Nov 2007
Posts: 1745
Location: Lincolnshire
PostPosted: Thu Nov 01, 12 1:43 pm    Post subject: Reply with quote    

But unable to stir and drum at the same time, I imagine.

DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Sun Nov 03, 13 8:58 pm    Post subject: Re: Christmas pudding Reply with quote    

Jamanda wrote:
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. 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.



OK, not to bring a thread back from the dead or anything, but we just decided to make our first christmas pudding this year, so this recipe has been made.
Just wondering what the best method of storing these is?

Jamanda
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Joined: 22 Oct 2006
Posts: 34857
Location: Devon
PostPosted: Sun Nov 03, 13 9:08 pm    Post subject: Reply with quote    

I just put a lid on and shove to the back of the cupboard. Cool, dark and dry is ideal.

I made mine a couple of days ago. Grandma Procter would be chuffed.

DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Sun Nov 03, 13 9:15 pm    Post subject: Reply with quote    

Great, the basins I bought came with lids, so I'll just re-seal and stick in the back of the cupboard. No pressure on your recipe here either Jamanda! Either way, both my little girls had fun making it. Actually, so did the wife. And me
Definitely not too easy getting a 1 year old to stir the thick mixture though!!!!

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