*mummy_hen* Posted June 9, 2009 Share Posted June 9, 2009 Yes i know....a little early for christmas talk but in preparation for my fully homemade christmas hampers this year i need to start thinking about things i need to prepare before hand. I have never made a christmas pudding before as i hate the things, but i want to give it a go....how far in advance do i need to make the pudding as i know you have to feed it every so often and give it time to soak in the alcohol...is that correct? If anyone has a tried and tested reipe i would also be very grateful. Keeping on the christmas theme...has anybody made their own mincemeat before? I always make my own mince pies but normally just buy a ready made mincemeat to put in them. This year i want to make my own but not sure whether i have to make this in advance as well?!! Any help much appreciated!!! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 9, 2009 Share Posted June 9, 2009 Ask Christian! He is the god of Xmas pudding & all things nice! Emma.x Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 9, 2009 Share Posted June 9, 2009 I make mine on Stir Up Sunday every year and make Delia's pudding and mincemeat recipes . No need to feed the pudding. You do that for the Christmas cake instead . Quote Link to comment Share on other sites More sharing options...
*mummy_hen* Posted June 9, 2009 Author Share Posted June 9, 2009 I told you i needed help!!!!!! Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 10, 2009 Share Posted June 10, 2009 I use Delia too Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 10, 2009 Share Posted June 10, 2009 I use Delia too Good, reliable recipes, aren't they and as the mincemeat is "cooked" by warming it in the oven so the suet melts, it keeps for absolutely ages too! Lovely stuff. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 10, 2009 Share Posted June 10, 2009 I have half a jar left from the year before last and it is still good, I add it to tray bakes and apple pies and crumbles in the winter Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 10, 2009 Share Posted June 10, 2009 I use mine to make mincemeat streusel cakes or a nice mincemeat and plum slice with some puff pastry. Scrummy stuff!! We don't actually like mince pies that much . Quote Link to comment Share on other sites More sharing options...
Christian Posted June 10, 2009 Share Posted June 10, 2009 Ask Christian! He is the god of Xmas pudding & all things nice! Emma.x I use this recipe for mincemeat as it keeps for years viewtopic.php?f=20&t=7544&p=156539#p156539 It doesn't have suet in, so keeps longer. I have a couple of jars from 2 years ago and it is still good. For the Christmas pudding I use a recipe similar to this one - http://www.omlet.co.uk/files/public/newsletter_nov_2008.html I soak the fruit for about 5-7 days, adding more alcohol every day or so. Don't light a match near the bowl. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted June 11, 2009 Share Posted June 11, 2009 Christian, I like the way you say 'similar' to this one. Does this mean you have a top secret ingrediant Quote Link to comment Share on other sites More sharing options...
Christian Posted June 17, 2009 Share Posted June 17, 2009 I couldn't possibly reveal what extras I put in Quote Link to comment Share on other sites More sharing options...
TAJ Posted June 22, 2009 Share Posted June 22, 2009 A chef I know makes 3 years at a time in rotation, mincement one year, then puddings, then cakes the next year. Personaaly I make mincemeat in September so it matures and pudding & cake in Novemeber. You do not 'feed' a pudding, but can do this (but not so it becomes soggy) with a Christmas cake. Tracy Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted June 27, 2009 Share Posted June 27, 2009 If there is such a thing as a "secret" ingredient for mincemeat, I reckon it's the one that almost always used to be included - meat. There's an extra depth and complexity of flavour that minced beef or venison adds that appeals to me, but I keep on losing the recipes. However, Wikipedia of all places has a 19th century recipe that's pretty close to what I've liked before; I haven't tried this one in particular, but I'll probably be giving it a go this year. Here it is. I also think that, given all the flavours in the mincemeat, a sweet shortcrust pastry is overkill. I always make a tourtiere on Christmas Eve, so the remaining shortcrust pastry from that is perfect for making some mince pies. Can't help on the Christmas pud, though, since I've never got round to trying making one. Sorry. Quote Link to comment Share on other sites More sharing options...
