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  1. #1
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    Traditional Christmas Plum Pudding Recipe.

    I have mentioned once or twice that my wife is a great cook and as it is that time of the year has been asked about preparing a number of traditional Christmas puddings.

    I have googled this recipe and she will give it a whirl but do any other members here (or their partners) know a good easy recipe that tastes the part?

    It would be great if you could post them up here and thanks in advance.


    Mrs Beeton's Christmas Pudding Recipes

    Following on from the theme of Mrs Beeton, here are two of her Xmas Plum Pudding recipes from the 1923 edition of her famous book Mrs Beeton's Family Cookery, not to be confused with. This edition features 5 Christmas puddings, and four Christmas plum pudding recipes are listed here, including one without suet for fruitarians as opposed to true vegetarians. The full colour plate of puddings from the 1890s version is here.
    I usually make my plum pudding on stir-up Sunday at the end of November and I always add glace cherries and chopped dates too. In 2010, Stir-Up-Sunday is on November 28, but home made puddings taste just as good freshly made the week of Christmas.
    Mrs Beeton's Traditional Christmas Plum Pudding 1

    Recipe 1 (Page 494) - 1923 Edition
    Makes 2 Christmas puddings

    Ingredients
    Basic Method

    Check recipe for shopping/store cupboard purposes and grease 2 basins.

    8 oz moist sugar (use soft brown )


    8 oz chopped suet or modern day equivalent


    8 oz sultanas cleaned


    8 oz raisins halved and stoned (see footnote*)


    4 oz currants washed and dried


    4 oz shredded mixed candied peel - Cut your own or use ready cut


    4 oz of plain flour


    4 oz breadcrumbs


    2 oz almonds blanched and shredded


    the grated rind of a 1 lemon


    3 eggs

    a salt spoonful of nutmeg grated
    half a teaspoon of salt
    quarter pint of milk
    1 small wineglassful of brandy (optional)


    Mix all the dry ingredients together, stir in the well beaten eggs, milk and brandy (if used). Turn the mixture into 2 well greased basins, and steam from 5 to 6 hours.
    Time 5 to 6 hours.

    Sufficient for 8 or 9 persons. N.B. Please note that no raising agent is mentioned in this recipe, but the flour must be plain flour, as elsewhere self raising flour is mentioned by type when used.

  2. #2
    Mid
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    NB : I stole the post from the link at the bottom and that poster stole it from the ABC website


    Recipe Stolen from the ABC website (which turns out is freaking awesome for recipes. Apparently its come originally from the CWA. So its guaranteed to be good.

    Plum pudding in a cloth

    Chef: Kath Lawrence
    Christmas pudding

    Looking for the perfect Christmas pudding recipe. Kath Lawrence is a long-term member of the Kempsey CWA and the judge of the annual Christmas pudding competition. So this recipe would have to be good!

    You need:
    250g Butter
    250g Brown Sugar
    4 Eggs
    250g each of sultanas, currants and raisins.
    cup chopped dates
    Grated rind of lemon and orange
    250g plain flour
    1 tsp carb soda
    1 cup fine breadcrumbs (not packet)
    4 tbsp rum or brand
    Spices to liking.
    Soak fruit for a day or overnight.

    Method:
    Cream butter and sugar, add one egg at a time beating well. Add rinds, then sifted flours and spices alternatedly with the soaked fruits, ending with a flour addition. Boil in cloth for 4 hours.

    Serving Suggestion: This is a basic recipe and can be altered according to taste. Dates can be left out or grated apple and carrot added.

    http://www.xxx.xxx.xx/midnorthcoast/...s/s1524419.htm <--- original link to recipe with Print friendly version

    Heres some pictures!









    no real finished shot till Xmas day when we unwrap it as it has to sit in the cloth while it cools and improves.

    btw i altered the recipe by adding about a teaspoon of vanilla (i love vanilla) and a shit load more rum and soaked the fruit about a week. Twas freaking awesome!

    Xmas Plum Pudding - Overclockers Australia Forums
    Last edited by Mid; 14-11-2010 at 01:49 PM.

  3. #3
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    Quote Originally Posted by Loy Toy
    Mrs Beeton's Christmas Pudding Recipes
    I think my mum always made a Mrs Beetons. Very nice.

  4. #4
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    Princey.........Most of the bars and Resaurants here that have a Christmas lunch or dinner menu import the puddings from the UK. Where do you get yours from?

    I almost forgot but what would a Christmas Pudding be without a proper rich home made (not packet or carton) custard.

    Anyway know a nice easy traditional custard recipe?

    By the way thanks Mid...........Much appreciated.

  5. #5
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    Thats fantastic Mid , nice to see the pics of your cooking mate ,, I have never even thought of making an xmas pud before but you have inspired me this year.
    However I am well into the old baking and cooking , I do all the meals over the weekend in our home to give the wife a break , also I bake 1 or 2 cakes / scones a week , and where I work they have that birthday thing where birthday boy has to bring in cakes , well I bake a selection for them , chocolate swirl / sultana + lemon / chocolate + orange / butter fruit scones / and a lemon zest flavored fresh cream victoria sponge , I cut a wrap individual portions take into work with me [at] 6.00 am by about 6.20 I am putting the empty boxes back in my car , cheers
    I'm proud of my 38" waist , also proud I have never done drugs

  6. #6
    Mid
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    Quote Originally Posted by nigelandjan
    Thats fantastic Mid , nice to see the pics of your cooking mate
    whilst I have done exactly as is in the pic's I can not take credit for those pics

  7. #7
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    Here is another recipe with what is referred to as a hard sauce.

    Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce

    Recipe courtesy Cindy Goldfield

    Prep Time: 30 min Inactive Prep Time: 5 min Cook Time: 2 hr 0 min Level: Easy Serves: 8 servings
    Ingredients

    • 1 cup light molasses
    • 3/4 cup melted butter
    • 1/2 cup warm milk
    • 2 eggs, beaten
    • 1 cup all-purpose flour, plus additional for tossing fruit
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
    • 1 cup raisins
    • 1 1/2 ounces brandy
    • Holly sprig, for garnish
    • Hard Sauce, recipe follows
    Directions


    Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.

    Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and hard sauce.

    Hard Sauce:

    • <LI class=ingredient>1/4 pound butter <LI class=ingredient>1 cup sugar <LI class=ingredient>1 pinch salt <LI class=ingredient>1 teaspoon vanilla extract
    • 1-ounce brandy or rum
    Beat all ingredients together until very well combined. Serve with pudding.

  8. #8
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    Quote Originally Posted by Loy Toy
    Where do you get yours from?
    We have a little old lady that makes them for us locally. She does the puddings and the mince pies.

  9. #9
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    Quote Originally Posted by The Fresh Prince
    She does the puddings and the mince pies.
    How much does she wholesale her product for?

    If you don't want to post your prices here please send me a PM.

  10. #10
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    I'll check with the secretary for you when I'm back in on Tuesday and let you know.

  11. #11
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    Thanks mate.

    Now to go out and try to find all the ingredients.

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    Quote Originally Posted by Loy Toy
    8 oz sultanas cleaned 8 oz raisins halved and stoned (see footnote*) 4 oz currants washed and dried
    Quote Originally Posted by Mid
    250g each of sultanas, currants and raisins.
    Whats the difference between currants and raisins? I always though they were the same thing.

  13. #13
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    Quote Originally Posted by The Fresh Prince
    Whats the difference between currants and raisins? I always though they were the same thing.
    Raisins and sultanas are both dried fruit made from grapes. The sultana is a type of white, seedless grape of Levantine or Persian origin.
    Currants are an entirely different variety of fruit. Currants are small red or purple berries that can be eaten fresh or dried.

  14. #14
    Mid
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    daleysfruit.com.au



    all-creatures.org

    (Raisins, Thompson Seedless) These Thompson seedless raisins, like all dried fruit, are high in calories because of the concentrated sugar.

  15. #15
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    And Here I Will Add A Secret Special Tip...'condition Your Fruit'..soak Em Overnight In A Light Slurry Of Water/sweet Cherry /brandy Or Rum..get The Fruit Nice And Plump, Before Adding To Your Pud Mix,
    It Will Help To Keep It Moist, Stop The Dried Fruit From Sucking Out The Moisture From Your Finished Product

  16. #16
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    Great tip there mate and Thanks.

    How long should she hang the bag out in the weather on the Hills Hoist then?

  17. #17
    Mid
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    I used to put mine in a basin with a generous amount of brandy cover with cling wrap and keep in the fridge for about a week or longer if you've the time .

    give it a stir daily and add more brandy as you see fit

  18. #18
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    Another question...........after you have prepared the ingredients and started the fermentation process how long before you can steam the pudding and can you freeze the mixture before steaming?

  19. #19
    Mid
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    you'll want to start boiling it early in the day as it takes 4 - 5 hrs and you need to keep adding hot water to keep the pud covered whilst it's cooking .

    never put it anywhere near the freezer , hang in a cool dry spot once cooked till Christmas , some folks are so organised they hang this years cooked pud till next year a they are eating last yrs this year .

  20. #20
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    Also I must find some threepence and sixpence coins to put into the pudding.

    I will never forget the fun it was to get a coin in your pudding but wonder how many people chokd to death on a consumed coin.

  21. #21
    Mid
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    Quote Originally Posted by Loy Toy
    Also I must find some threepence and sixpence coins to put into the pudding.
    knew you where going to get to this part , a word of caution , be sure you know what the metal content of the coins you actually use is , most folks secretly push the coins and trinkets into the pud just prior to serving .

  22. #22

  23. #23
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    Thanks mate and I am really trying to introduce some of the old customs to my kids before they ain't kids anymore.

  24. #24
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    Quote Originally Posted by Loy Toy
    1 cup all-purpose flour
    excuse me mate is this self raising or plain ?

  25. #25
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    Quote Originally Posted by nigelandjan
    excuse me mate is this self raising or plain ?
    As far as the recipe explains mate plain flour.

    We are in the process of acquiring all the ingredients and I will attempt a cooking/picture thread in the coming weeks.

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