Fred’s Christmas Pudding
via Rosa Mashiter via Mum – January 2009
Serves 8 – 10
Mum finds this makes 2 large puddings & 4 small puddings.
1lb Natures Garden shredded suet
8oz Doves self-raising flour
8oz fresh breadcrumbs
1lb Natures Garden raisins
4oz Natures Garden soft brown sugar
8oz Natures Garden cut mixed peel
Small tin of crush pineapple (drained)
4 eggs, beaten
1 tspn Barts baking powder
Rind & juice of lemon
½ tspn ground nutmeg
1lb Martlet or Rayners golden syrup, warmed
2 tbspns whisky or rum
A little Trewithen milk to mix
Combine all the dry ingredients in a large mixing bowl, stir in the crushed pineapple, beaten eggs, rind & juice of a lemon – mix well.
Stir in the warmed golden syrup & whisky (or rum) & mix thoroughly (if the mixture is too stiff – add a little milk).
Grease the pudding basins & line the base with greaseproof paper. Perhaps add a layer of greaseproof on top of the pudding too before putting the tin foil on top.
If you plan to add coins – be sure to clean them thoroughly & also warn everyone (young & not so young especially) before they tuck in & break their teeth/dentures or worse – choke!
Put into prepared pudding basins, seal with a double thickness of tin foil & boil for 6 hours!
Keep checking the water level – around half way up the side of the basin – I would think.
Turn pudding out onto large plate/dish. Don’t forget to warm some brandy, pour over the pudding & ignite at arms length– taking great care with naked flames of course.
Serve either with Cornish clotted cream, homemade brandy butter or homemade custard – or of course all three (arteries permitting)!
Perhaps keep 1 large & 2 small for later in the year or next Christmas. How about making some Christmas pudding ice cream. Or slice a cooked pudding; wrap slices in greaseproof & tin foil. Then pack slices in freezer proof container & freeze. Thaw as & when required.
Open foil/ greaseproof paper – sprinkle with a little whisky/rum/brandy – reseal & pop into the oven to heat through.
Which ever you choose to do – Enjoy!