Christian Posted October 25, 2006 Share Posted October 25, 2006 Just back from shopping in Hungerford and found 3 small, old pudding basins. Thought it would be a nice idea to make Christmas puddings then wrap then up in muslin and give them away as pressies . One slight problem - how do u make Christmas pudding?? Do you cook it first?? How long does it last??? Help me Christian x x x Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted October 25, 2006 Share Posted October 25, 2006 well, first get your pudding basin then you go to the supermarket and find one that will fit in them take the puds out of the wrapping pop them in the basin and ta da!!!! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted October 25, 2006 Share Posted October 25, 2006 Sorry, a bit flipant there - I am no domestic goddess but there are plenty out there who are and who will come along with all sorts of lovely recipes and tips Quote Link to comment Share on other sites More sharing options...
Christian Posted October 25, 2006 Author Share Posted October 25, 2006 Mel That is exactly what I was going to do!!! hehe Is that bad??? Christian x x x Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted October 25, 2006 Share Posted October 25, 2006 I think you'll find its the law Quote Link to comment Share on other sites More sharing options...
Christian Posted October 25, 2006 Author Share Posted October 25, 2006 Well I don't want to do anything illegal so off to Waitrose, basin in hand!!! Christian x x x Quote Link to comment Share on other sites More sharing options...
AnnieP Posted October 25, 2006 Share Posted October 25, 2006 Christian, next time you are in Hungerford, PM me and you can pop round for a cuppa.... I'm only 1/2 an hour away, probably in the right direction for you! Quote Link to comment Share on other sites More sharing options...
Christian Posted October 25, 2006 Author Share Posted October 25, 2006 Thanks Annie - will do. Found a fab shop called 'inklings' and a really good kitchen shop, then gigi gigi then fired earth!!!! It was all too much for me. Had my next door neighbour with me, which was good as I didn't spend too much Christian x x x ps Annie i've PM'd you x x x Quote Link to comment Share on other sites More sharing options...
Christian Posted October 25, 2006 Author Share Posted October 25, 2006 No I've decided to make my own pud. My mum will know if its bought (even now im 32 she still knows things, Mothers always do)! So if anyone does have a good recipe, enough for 3 basins (5" / 12 1/2cm) then please let me know Many Thanks Christian x x x Quote Link to comment Share on other sites More sharing options...
Christian Posted November 10, 2006 Author Share Posted November 10, 2006 Finally made them courtesy of 'Good housekeeping'. 3 large-ish and two small. Next door had a small one yesterday and said it was delish!!! Ihave eaten 1/2 the other and it was nice! Quick question, how long do they keep for??? I'm hoping a fair few weeks or will have to bake more before Christmas . Christian x x x Quote Link to comment Share on other sites More sharing options...
xraylady Posted November 11, 2006 Share Posted November 11, 2006 How long do they keep? As long as you use enough booze, cook them long enough and keep them wrapped so no air gets in, they will still be good when global warming finally drowns us in melted ice sheets. If you also attach one of those Omlet inflatable egg-cups, they will bob-about on the top of the waves so you can fish them out as needed from your new home located on top of Snowdon. . . Quote Link to comment Share on other sites More sharing options...
xraylady Posted November 11, 2006 Share Posted November 11, 2006 Ok I'll be serious now! When I moved to Utah in 1990 I was forced to become a latter-day (oohh bad pun) Mrs Beeton if I wanted regular Xmas stuff. I made my own mincemeat, Xmas cake & Xmas pud. First years efforts werent too great - but practice makes perfect. I tend to go light on the suet & heavy on the booze - my grandmas mincemeat recipe is fatless, which helps preserve things safely. By the mid-90s I had it down so I could do the cooking 1 year, enough for 2 years (not cake though). The pud kept real good to the next year & I have even used the mincemeat in the 3rd year. In the last 5 years a couple of importers have opened shop in Salt Lake City so I can now buy most of what I need - much easier. I do still make my own mincemeat, because it is very easy & sooooo much better than that nasty Robertsons stuff yeuucchh! One thing I can't make & can't get (import restrictions) is double cream or clotted cream (sigh). Only stuff available is that UHT stuff in jars & it is always hugely disappointing. (Now if any of you have smuggling tendencies & are headed this way. . .) Quote Link to comment Share on other sites More sharing options...
Guest Posted November 14, 2006 Share Posted November 14, 2006 You can't get double cream? Why is that? That seems really strange. You'd better get a few cows next and start making your own! I'm about to make my mincemeat. Have you posted your recipe here? If not, would you please? Quote Link to comment Share on other sites More sharing options...
aqualiv Posted November 14, 2006 Share Posted November 14, 2006 Have I left it too late to make one? I remember my mum doing hers a long time before Olivia Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 14, 2006 Share Posted November 14, 2006 No, not too late at all. I won't be making mine until next weekend. I always make my mincemeat, Christmas puddings etc on Stir Up Sunday which is the Sunday before Advent. I'm not religious but find this is an easy way to get it right every year! Count back 5 Sundays before Christmas and that's when it's still OK to do your pud! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 14, 2006 Share Posted November 14, 2006 Just a minor point Kate, but Stir up Sunday is 26th November, not 19th. Christmas Eve is on a Sunday, so the 4th Sunday of Advent is actually the day before Christmas. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 14, 2006 Share Posted November 14, 2006 Thanks Ginette ! I got my calculations wrong!! That means I've got an extra week to make up my shopping list . Quote Link to comment Share on other sites More sharing options...
Guest Posted November 14, 2006 Share Posted November 14, 2006 Quote Link to comment Share on other sites More sharing options...
xraylady Posted November 14, 2006 Share Posted November 14, 2006 You can't get double cream? Why is that? That seems really strange. You'd better get a few cows next and start making your own! I'm about to make my mincemeat. Have you posted your recipe here? If not, would you please? "What yer git is what yer git and yer dont throw a fit". Stores carry 'whipping cream' (v. thin), 'heavy whipping cream' (about like single cream) & sour cream. Some delis carry creme fraiche, but that is it. So sad. I can order lots of stuff online but import restrictions on dairy - more sighs Could find an organic dairy local - but much too nervous about TB & brusillosis?sp? If I had a scanner I would post the hand-written, crumpled & stained recipe -the more stains=the better the recipe, isnt that how it goes? Now look what you did, Ginette. You got me on my high horse about cream, and the girls are trying to bust down the door to the Eglu to get their breakfast Bad Chicken Mama, bad. . . will have to post recipe later. . . Yes, alright, I'M COMING Quote Link to comment Share on other sites More sharing options...
Christian Posted November 14, 2006 Author Share Posted November 14, 2006 Thanks xraylady. I have wrapped them up nice and tight! now hidden them away under the sink in the utility room. Christian x x x Quote Link to comment Share on other sites More sharing options...
Guest Posted November 14, 2006 Share Posted November 14, 2006 Many apologies to Nina, Doris and Lily, Sarah! It is a bit much when people don't let you get up in the morning isn't it? Quote Link to comment Share on other sites More sharing options...
xraylady Posted November 15, 2006 Share Posted November 15, 2006 OK, the chickens are now in bed, so here goes: Nana's Fatless Mincemeat. 3/4 pint cider 1lb dark soft brown sugar put into large pan - heat gently until sugar dissolves. 4lb apples peel,core,chop. Add to pan. 1 tsp mixed spice 1 tsp cinnamon 1 lb currants 1 lb raisins 4oz glace cherries (chopped) 4oz blanched almonds (chopped) 4oz mixed peel (optional) Rind (grated) & juice of 1 lemon stir these into the pan. Bring sl..(obscured by stain) ..the boil stirring all the time. L..(obscured by stain)..heat, 1/2 cover with a lid & simmer 30 mins until mixture is a soft pulp. Remove from heat & leave to get COMPLETELY COLD. 1/4 pt brandy/rum/sherry Stir one of these in .. (obscured by stain).. wish. Put in clean dry jars. I will leave you to try & fill in the gaps - a little mystery adds to the flavour! (I had to convert the lot into US measures & make my own mixed spice and mixed peel so no complaining in the ranks about a few food encrusted gaps ) BTW I find I have to simmer for about an hour -but this could be because we are at high altitude - just keep going until you have a soft pulp. I also interpret the 1/4pt of spirits fairly generously (oh alright- very generously) Slosh in as much as you want, it can't hurt! I boil the jars to sterilise them & fill very full, excluding air bubbles. Then they keep FOREVER, well, at least 3 years! Quote Link to comment Share on other sites More sharing options...
Guest Posted November 15, 2006 Share Posted November 15, 2006 Thank you Sarah I will be making that very soon! Quote Link to comment Share on other sites More sharing options...
N&J Posted November 17, 2006 Share Posted November 17, 2006 The wife has just made Sticky toffe pudding from a JO recipie and it is great - we are going to tweak this slighly to make a less rich version of Xmas Pud. STP (minus the toffe sauce) is lighter and with a bit more fruit in it could be a different version for Xmas pud and less stodgy.....will report back soon...... Quote Link to comment Share on other sites More sharing options...
chocchick Posted December 18, 2006 Share Posted December 18, 2006 Have I left it too late to make one?I remember my mum doing hers a long time before Olivia Er, does anyone have a recipe? Help! Can you microwave a home cooked one instead of steaming? I found this Delia one, but do you need Barley wine, stout and rum? As the rest looks pretty much like mincemeat can you substitute different alcohol as sounds like another obscure Delia ingredient. http://www.deliaonline.com/recipes/traditional-christmas-pudding,1234,RC.html Quote Link to comment Share on other sites More sharing options...
