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ReplyDeleteI live in Prince Edward Island Canada and your English Christmas Pudding is certainly a well known thing here - but here it's called Plum Pudding. Yours is virtually the same receipe I have only here it's commom to also add a tsp of ground cloves.
It's also called Christmas Pudding in Australia too.
PS And both Canada and Australia use metric.
Wow, I had no idea Christmas/plum pudding was known outside the British Isles! I guess it makes sense as it's a fairly old recipe and many of the first European settlers in both countries would have been British. I'm making a Carribean version this year...we'll have to see how that goes.
ReplyDeleteThank you for commenting. I'm currently not posting as I have a very small baby but I am still working on recipes and hope to resume blogging at some point in the new year. I read and post all comments submitted.
Enjoy your pudding and have a very happy Christmas!
Hi! Another Canadian here!! I'm definitely going to try the crock pot method...it sounds dead easy! I can't locate your brandy butter recipe...is it here someplace? I'd love to give it a go, as well. I usually top the pudding with what we call 'brown sauce'...basically butter, sugar,flour, water and vanilla. A dollop of brandy wouldn't go amiss! Thanks! :)
ReplyDeleteThe brown sauce sounds really good. I haven't posted brandy butter as I've not made it in years but there's a good recipe here: http://www.bbc.co.uk/food/recipes/brandybutter_2535
ReplyDeleteI haven't tried it but it's from the Beeb so should be trustworthy and it looks like the ones I've used in the past. Happy cooking!
is a bowl better ? or would a enamel pudding basin work as well ? I've never made puddings but have a friend that I remember from years ago who has an old family heirloom (in Maine, USA) which she uses to make puddings. I've seen the enamel basins on amazon.co.uk--would one have to use the grease-proof paper (lining, topping), etc on those as well ?
ReplyDeleteOoh, this is a good question. I used a thick earthenware pudding basin - not a heritage one but very old-fashioned in style. I think, although I've never tried it, that an enamelled one would transfer the heat differently and result in a pudding that burnt on the outside rather than cooking evenly throughout. Cooked this way, the pudding has virtually no crust of any kind and all traditional English steamed puddings are cooked in earthenware as far as I know. Also, just to clarify, you only have to cover the bowl with parchment, not line it. Well-greased, the pudding shouldn't stick. Hope that helps and good luck finding a traditional pudding bowl. I see them a lot in thrift stores here so maybe that's worth a punt?
ReplyDeleteSorry, you can also use a pyrex bowl of the right shape.
ReplyDeleteBusy Granny: So glad I found this site. Summer storm has 'fried' my electric cooktop and I have the C'mas pudding to do for the family get together. Horrors...little chance of replacement by 25/12. Then I pondered about the "crock pot" as an option and lo and behold here I am. Will use my old ex AWW recipe and see how it goes...using a pyrex basin.
ReplyDeleteBrandy butter??? Cream approx 250gm butter with caster sugar till it tastes ok and is creamy (sorry...I never measure the sugar, just keep adding and tasting). Then mix in as much brandy as the mixture will 'hold',it depends on the amount of sugar you have used. That is, I stop either when it tastes ok or when it looks like there is a little brandy at the bottom of the bowl which is not being absorbed. Spoon into a nice serving bowl and refrigerate till needed. It melts beautifully over hot pud.
And the real kicker? For brekky on 26/12, fry slices of cold pud in butter and serve w left over BB. The fried pud gets a toffee-ish coating being fried. I don't recommend driving soon after tho...not if your pud is as boozy as mine.
merry Christmas ladies
Christmas Pudding is very much known in Australia, but then we do have British roots. Going to try this recipe for my first attempt at Christmas Pudding.
ReplyDeleteCould you put the ingredients together the night before ready to go into the slow cooker in the morning? I am thinking along the lines of going to be too busy in the morning (kiddies like you) to prepare and I need to have enough time for it to cool in the evening when it's done before it gets put away. How did you do it without having a very late night? PS - Sorry if it's a silly question.
ReplyDeleteNo, great question. I did exactly that, kept the pud in the fridge over night then started cooking it the next morning. It worked just fine.
ReplyDeleteGreat thanks :) I look forward to making it.
DeleteForgot to reply back to you last year - the Christmas Pudding was a HUGE success and it was commented that it tasted EXACTLY like my husbands late grandmothers pudding. Making this pudding as gifts this year. Thanks so much for sharing.
DeleteDelighted to find this. I'm planning to make 2 puddings today - my mum's wonderful recipe from the 50s - but have only one big pot for steaming. Never thought about using my slow cooker. Thank you so much, and have a great Yule!
ReplyDeleteDelighted to find this. Just about to make 2 puddings - my mum's wonderful recipe from the 50s - but have only one big pot for steaming. Never thought of using my slow cooker. Have a great Yule! :)
ReplyDeleteHave never made an Xmas pudding before but this recipe looks manageable. Do you need to line the bowl with baking paper?
ReplyDeleteNo, just butter it well and it should be fine. Enjoy!
ReplyDeleteThanks. I made it last night, your recipe was very easy to follow. Seems to have come out well, hopefully, proof of the pudding etc...
DeleteI have two more questions.
1) Once it is cool, should I remove it from the bowl before covering in foil?
2) I made it without alcohol and substituted with a little milk. Should I put it in the fridge?
made it this year, it was the best we have had, everyone came back for seconds even hubby who doesn't like christmas pudding had seconds
ReplyDelete