“When I see a picture of someone who’s really hugely fat, I don’t think how hideous, I think how delicious it must have been to get there”. – Nigella Lawson
Since this is the festive season I could not go past an old favourite in my family, the Christmas Pudding.
This recipe dates back to the early 80’s when I was working in the kitchen at Melbourne’s Nursing School.
This recipe was then, an old Women’s Weekly favourite and I remember having to triple the recipe amount more than once. (The smell of the kitchen was like walking into Christmas.)
This is an extremely easy recipe and for all those who don’t like pieces of peel or big raisins and sultanas, as my daughters, this is perfect. I make this up to a month before Christmas so it’s a great one to have ready to go without the fuss. I make my own custard but if you’re happy with store bought, enjoy.
This mixture makes two 7 inch pudding bowl sizes
Tips: If you have a food processor it makes chopping all the dried fruit a breeze, just be careful not to make into a puree.
- 250g (8 oz) chopped prunes
- 375g (12 oz ) seeded raisins, chopped
- 375g (12 oz) sultanas, chopped
- 250g (8 oz) currants
- 90g (3 oz) blanched almonds, chopped
- 1 large carrot grated (don’t worry I promise you won’t know it’s in there when cooked!)
- 250g (8 oz) soft white breadcrumbs
- 250g (8 oz) melted butter
- 250g (8 oz) dark brown sugar
- 125g (4 oz) plain flour or (self-raising flour optional)
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon mixed spice
- 4 eggs
- ¾ cup of full cream milk
- 1 cup of tawny port (or ½ cup of brandy and ½ cup of orange juice)
- Lightly beat eggs and add to all the other ingredients and mix until well combined.(It’s O.K. to mix with your clean hands as you achieve a better distribution, plus it’s a great excuse to lick your fingers after!!!)
- If possible leave uncooked mixture covered with plastic wrap in the fridge overnight. It just helps all the flavours marry in together.
- Put mixture in well greased pudding bowls and cover with baking paper and then aluminium foil.
- Tie the puddings as tight as possible making sure that no water is able to get in.
- Put the puddings in a large enough pot so you are able to pop a lid on top.
- Fill the pot with boiling water that fills the pudding approximately ¾ of the way.
- Simmer gently on the stove for approximately 5 hours making sure to top up more boiling water along the way as the water reduces.
- When they are ready you can take them out once they have cooled down completely.
- Re-wrap the pudding in baking paper and foil then either keep them in a cool place or store in the fridge till ready to use.
Hope you enjoy it as much as my family. Happy eating
Wishing everyone a very Happy and Safe Christmas.!!!!
Enjoy eating with family and loved ones and don’t forget your pets love to get spoiled at Christmas too.