Egluntyne Posted November 24, 2011 Share Posted November 24, 2011 Christmas Pudding recipe ... copied from this thread. 1lb breadcrumbs 1 3/4lb mixed fruit (sultanas,raisins,cherries) 3oz grated carrot 8oz suet (veg) 8oz soft brown sugar 4 1/2oz golden syrup 2 eggs (beaten) 2tbspns hot milk pinch salt,mixedspice,ginger (as much as you like) brandy,rum Mix together dry ingredients,add syrup,milk, eggs and spirit to dropping consisistency. Makes enough for 2 2pint greased basins. Wrap basin in grease proof paper and foil If pos.cook in a slow cooker on high for about 10 hrs. Remove wrapping and rewrap as before. Warm through on Christmas day. Optional extra 'Heston' type oranges She pours boiling water over the oranges and leaves them to soak for ages, then simmers them for quite some time in a water/sugar syrup until she thinks they're done. That's it. She likes to use the orangey syrup in their Christmas punch. Quote Link to comment Share on other sites More sharing options...
Olly Posted November 24, 2011 Share Posted November 24, 2011 Wow! Can i be clear - the cooked orange is just bunged in the middle of the pud? I might just have to try ... Quote Link to comment Share on other sites More sharing options...
Patricia W Posted November 24, 2011 Share Posted November 24, 2011 That sounds awesome! I only managed to get one Heston pud before they sold out and I have 12 to feed. I think I'll have a go at this. How long before Christmas does she make it? Quote Link to comment Share on other sites More sharing options...
Miss Millies Chicken Posted November 25, 2011 Share Posted November 25, 2011 I wish I'd come across this recipe before I cooked my puds last weekend . I'm trying out Mrs Beeton this year. I shall def print Patsylabrador's Mum's recipe off and keep it safe in my recipe box until next year. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 25, 2011 Share Posted November 25, 2011 Do you put a little water in the slow cooker, as they're not like an oven? Emma.x Quote Link to comment Share on other sites More sharing options...
Patricia W Posted November 27, 2011 Share Posted November 27, 2011 What do you do if you haven't got a slow cooker? Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 29, 2011 Share Posted December 29, 2011 And it really was amazing! I made it with the orange in the middle as I'd bought a Heston pud, couldn't get another and thought I wouldn't have enough to round the 12 people coming for Christmas. Well, we did taste tests and Patsylabrador's Mum's won hands down. The verdict was that it was lighter and orangier - so I'll certainly do this again next year. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted December 29, 2011 Share Posted December 29, 2011 Do you put a little water in the slow cooker, as they're not like an oven? Emma.x Was thinking about trying this next year but was unsure about the amount of water in the slow cooker Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 30, 2011 Share Posted December 30, 2011 I don't have one so just steamed it as normal by standing the wrapped basin on an upturned saucer in a large saucepan with water about half way up the basin. I steamed for about 4 hours then again for an hour on Christmas morning. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted December 31, 2011 Share Posted December 31, 2011 Silly question did you peel the orange? The reason I ask I once made Sussex pond pudding - which has a whole lemon in it (never again the syrup went everywhere - there is no smilie for a scream of anguish) nightmare - thanks Quote Link to comment Share on other sites More sharing options...
Patricia W Posted December 31, 2011 Share Posted December 31, 2011 No, the orange went in whole and eaten peel and all - not at all bitter- just deliciously orangey as was the pudding. It was a thin skinned orange though which I think helped. One change I made was to soak the orange in the syrup for 24 hours after cooking ( liberally laced when cold with cointreau!). I then froze the orange until I needed it. I didn't defrost it, just put in the middle so it slowly thawed and melted into the pudding as it cooked. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted December 31, 2011 Share Posted December 31, 2011 Thanks for the extra information Quote Link to comment Share on other sites More sharing options...
