Christmas Pudding (Plum Pudding)
Traditional Gibbon Family Recipe
(Version of December 6, 1998
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.)|
- Chop, grate or mince all fruit and vegetable ingredients.
- Add to dry ingredients.
- Mix thoroughly with a wooden spoon.
- Cover with cloth.
- Set aside for 12 hours in a cool place
- Stir again, adding non-toxic silver coins (ad lib.).
- Pack into buttered pudding basins.
- Cover with a cotton or muslin cloth tied round the rim.
- Place in a steamer or pressure cooker, ensuring that the cloth does not touch the water.
- Steam on low heat for 12 hours (or 4 hours in a pressure cooker), ensuring that the water does not dry out.
- Remove, wrap in greaseproof paper and store in a cool, dry place.
- Steam for 3 hours before serving.
- Serve with brandy butter or white sauce.
- Bonny appetite!
- Put about 1 lb sugar in a mixing bowl.
- Pour in almost enough brandy to dissolve the sugar.
- Warm about 3/4 lb butter to make it beatable, maybe in the microwave.
- Beat all ingredients thoroughly, maybe adding a bit more of this or that in
gredient to taste, to a thick cream.
- Put in the fridge until needed.
- Serve a spoonful with each helping of Christmas Pudding.
Sun Dec 6 09:11:56 MET 1998