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Christmas Pudding (Plum Pudding)

Dafydd Gibbon

Traditional Gibbon Family Recipe
(Version of December 6, 1998 )

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Ingredients

Fruit, Vegetables 3 lb raisins, sultanas, currants (ad lib.)
mixed (prunes, apples, apricots, figs, dates)
2 oz candied peel
2 lemons
2 carrots
Nuts 1 lb ground almonds, walnuts, ...
Spices 1 tsp mixed spice ground cinnamon, cloves,
pimento (allspice), cayenne, ginger
1 tsp nutmeg
1 tsp salt
Cereal 1 cup wholemeal flour
1 lb breadcrumbs
Sweetening 1 lb sugar or cane syrup
1 tbsp cane syrup
1 tbsp marmalade
Fat 3/4 lb suet, lard, butter, margarine (ad lib.)
Liquid > 3 eggs
2-3 small wineglasses brandy, sherry, madeira, stout, old ale (ad lib.)

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Method

  1. Chop, grate or mince all fruit and vegetable ingredients.
  2. Add to dry ingredients.
  3. Mix thoroughly with a wooden spoon.
  4. Cover with cloth.
  5. Set aside for 12 hours in a cool place
  6. Stir again, adding non-toxic silver coins (ad lib.).
  7. Pack into buttered pudding basins.
  8. Cover with a cotton or muslin cloth tied round the rim.
  9. Place in a steamer or pressure cooker, ensuring that the cloth does not touch the water.
  10. Steam on low heat for 12 hours (or 4 hours in a pressure cooker), ensuring that the water does not dry out.
  11. Remove, wrap in greaseproof paper and store in a cool, dry place.
  12. Steam for 3 hours before serving.
  13. Serve with brandy butter or white sauce.
  14. Bonny appetite!

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Creamy brandy butter)

  1. Put about 1 lb sugar in a mixing bowl.
  2. Pour in almost enough brandy to dissolve the sugar.
  3. Warm about 3/4 lb butter to make it beatable, maybe in the microwave.
  4. Beat all ingredients thoroughly, maybe adding a bit more of this or that in gredient to taste, to a thick cream.
  5. Put in the fridge until needed.
  6. Serve a spoonful with each helping of Christmas Pudding.

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Dafydd Gibbon
Sun Dec 6 09:11:56 MET 1998