Tag Archives: Christmas pudding

Recipe of the Week: Christmas Pudding

 

Christmas Pudding

Stir-Up Sunday & the Christmas Pudding Recipe from the Dairy Book of Home Cookery

As tomorrow is Stir-Up Sunday; the traditional day on which to make your Christmas Pud, I’m sharing our favourite recipe.

It’s taken from our iconic cookbook – the Dairy Book of Home Cookery, which has been a kitchen bible since the 60s and is still one of our best-sellers today.

RECIPE

 


 

 

Dairy Book of Home Cookery

 

The Dairy Book of Home Cookery

If your copy is getting a little tatty, or you want to order a copy for someone for a Christmas treat visit our website.

You won’t regret it – it’s the cookbook everyone needs!

 


 

#StirUpSunday

#Christmas Pudding

#DairyBookofHomeCookery

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Stir-up Sunday

Make a Christmas pudding on Stir-up-Sunday

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Stir-up Sunday

Have you heard of Stir-Up Sunday? I think this is such as lovely idea.

It dates back centuries and was encouraged by The Church in its Common Book of Prayer.

It’s not a tradition that I
experienced growing up,
but it’s certainly one that I
would like to start with
my children.

Traditionally, on Stir-Up Sunday families gather together in the kitchen to create their Christmas pudding. Everyone should get a turn to mix, and the opportunity to make a wish. Some put coins in their pudding and it is believed that finding a coin brings wealth, health, happiness for the coming year. We could all do with some of that!

Christmas pudding is usually a mixture of dried fruit, nuts, alcohol and breadcrumbs though early versions, originally known as Christmas porridge, incorporated beef, mutton and wine. Yuk! In 1664, Cromwell, in typical-style, banned it as a lewd, sacrilegious custom. In 1714, George I reintroduced it, thankfully without the meat.

How to make Christmas PuddingThis Sunday is Stir-Up Sunday,
so why not gather in the
kitchen and make a
Christmas pudding with your family?

Here’s the recipe we will be
following from the legendary
Dairy Book of Home Cookery.

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The Dairy Book of Home Cookery has been reprinted and is available to buy now

Christmas Pudding

How to make Christmas Pudding

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Christmas Pudding

Makes 2;
Each pudding serves 8
Preparation 40 mins Cooking 6 hours plus 2 hours before serving
Per portion 452 kcals, 20g fat (7.8g saturated)
Suitable for freezing

110g (4oz) plain flour
½ tsp mixed spice
¼ tsp ground nutmeg
225g (8oz) breadcrumbs
200g (7oz) shredded suet
225g (8oz) dark soft brown sugar
350g (12oz) raisins
350g (12oz) sultanas
50g (2oz) chopped mixed peel
50g (2oz) walnut halves or blanched almonds, chopped
Grated rind of 1 small orange
4 eggs, beaten
50ml (2fl oz) brandy or dry sherry
½ tsp almond essence
150ml (¼ pint) milk

1 Sift flour, spice and nutmeg into a bowl. Add breadcrumbs, suet, sugar, dried fruit, peel, nuts and rind and mix thoroughly.

2 Combine with eggs, brandy or sherry, almond essence and milk. Mix well.

3 Divide between two greased and base-lined 1.25 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow pudding to rise. Secure with string, using extra for a handle.

4 Place in a steamer over a saucepan of boiling water and cover. Alternatively, place on a metal trivet in a large saucepan and add boiling water to come halfway up the sides of basin. Add pudding and cover.

5 Steam for 5-6 hours, replenishing water. Remove from steamer, and leave until cold. Cover with foil. Store in a cool place.

6 To serve, steam for 2 hours or replace foil with cling film (puncture film) and microwave on medium-high for 6-8 minutes (depending on wattage).

Recipe taken from The Dairy Book of Home Cookery

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Christmas Day Recipes

Christmas day recipes

It’s the final rush this week with Christmas Day on Sunday.

I usually love all the build up but with two extra little ones this year it’s been just a bit too hectic and I will be very glad when it’s Christmas morning and we can relax and enjoy it (especially as I am having lunch cooked for me this year!)

Winter officially starts on Wednesday, so I wonder if we will see a smattering of snow or some beautiful crisp frosty days. They would be a vast improvement on the wild and wet weather we have been experiencing recently.

Now, it may be last minute, but it’s not too late to create a fabulous feast on Christmas day.

Just follow these wonderful recipes for a meal to remember.

Here are my favourite recipes for the big day. Have a fantastic time everyone!

Traditional Roast Turkey

Treacle-Glazed Red Cabbage

French-style Peas

Roast Potatoes

Cranberry Sauce

Tropical Christmas puddings

Brandy Butter

Many of these recipes taken from Dairy Book of Home Cookery which is available from the Dairy Diary store.

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Happy Advent!

Hurray, we are into Advent now and Christmas is approaching fast.

Happy AdventEven at 35, I still get excited opening that little window each day as the ‘main event’ gets nearer.

My three year-old gets most perturbed when he opens the door to reveal a sticker rather than a chocolate – I don’t think he has quite grasped the meaning of Christmas yet!

It’s time to start preparations in earnest; get those Christmas cards sent (especially with this unpredictable weather), wrap the gifts and cook, cook, cook!

This rich, fruity, nutty Kent Plum Pudding is derived from Sussex Pudding. There are many variations of it found in different regions of the country.

Win a copy of Around Britain Dairy CookbookThis recipe is taken from Around Britain Dairy Cookbook. We have five of these inspirational books to giveaway. Click here to enter http://dairydiary.co.uk/competitions.html

 

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Kent Plum Pudding

Not quite as rich as a traditional Christmas pudding, it can be made a few days before, then steamed for an hour before serving.

Kent Plum Pudding from Around Britain Dairy CookbookPreparation time – 30 minutes
Cooking time – 3 hours steaming plus1 hour reheating time
Calories per portion – 385 Kcal
Fat per portion – 17g
of which saturated – 4.9g
Serves – 8
Suitable for vegetarians

Butter 50g (2oz) plus a little extra
Clear honey 50g (2oz)
Cooking apple 1 small, peeled, cored and diced (110g/4oz prepared weight)
Dried figs 110g (4oz) 6 figs, stalkstrimmed, diced
Raisins 110g (4oz)
Sultanas 50g (2oz)
Currants 50g (2oz)
Mixed peel 50g (2oz)
Muscovado sugar 50g (2oz)
Blanched almonds 100g pack, finely chopped
Hazelnuts, Brazil or Macademia nuts 25g (1oz), chopped
Stale white breadcrumbs 75g (3oz)
Mixed spice generous ½ tsp
Lemon ½, grated rind and juice
Eggs 2, beaten
Rum 1 tbsp
Brandy 3 tbsp

1 Butter a 900ml (1½ pint) pudding basin and have a pan with a steamer and tight-fitting lid ready.

2 Put the butter and honey in a small pan and warm through over a low heat until the butter melts. Set aside.

3 Mix the apple with the dried fruits, sugar, nuts, breadcrumbs, spice, lemon rind and juice.

4 Add the butter and honey mixture, eggs, rum and brandy and mix well. Spoon into the bowl and press the mixture down. Cover with a piece of bakewell or greaseproof paper and then foil, both containing a pleat to allow for expansion during steaming. Tie with string.

5 Put the basin in the steamer with boiling water underneath. Cover and steam for 3 hours, topping up with boiling water every so often. Let the pudding cool without the foil and paper.

6 Cover and keep chilled for a few days. Put fresh bakewell and foil on top and steam for 1 hour to reheat the pudding. Turn it out, decorate with a sprig of holly and flame with warmedbrandy if you like. Serve with cream or custard.

Cook’s Tip
This is one of those recipes where you can put in whatever fruit and nuts you have in your cupboard that need using up! One version had a total of 175g (6oz) nuts so you can add more, or use less if you’re not so keen on nuts. The figs really are good in it, but feel free to change the ratios of the other fruits to suit your tastes.

Recipe taken from Around Britain Dairy Cookbook

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