The Wyld Cookery School Larder

Time to make the Christmas Pud!

photo credit: James Scott-Brown

October half term means time to make the Christmas pudding in the Bloomfield family - it means the kids & their friends are involved. From little nippers simply giving it a quick stir and throwing in the 20 pence pieces to teenagers finding the inner 'chef' taking over and doing the lot.

This recipe evolved from an occasion when I hadn't stocked up on everything I needed, so the store cupboard was raided......and the pudding has remained like this ever since, as we found it even tastier than the original! You need a 1.2 litre pudding bowl (greased) and you must prepare the ingredients the day before you want to cook it....... it will serve 8-10 people.

 110g shredded suet (vegetarian suitable)
 50g self-raising flour (sifted)   
110g white breadcrumbs
1 level tsp ground mixed spice  
1/4 tsp grated nutmeg (WCS tip: fresh is best)
Generous pinch of ground cinnamon    
225g soft dark brown sugar  
170g sultanas  
340g currants
75g mixed candid peel

25g chopped mixed nuts
1 cox apple (peeled, cored and finely chopped
grated zest of 1/2 large orange OR 2 satsumas
grated zest of 1/2 large lemon
 2 large eggs 
75ml Marsala wine
75ml Calvados
2 tablespoons rum

'Tokens' optional (20 pence pieces in this house - inflation not incorporated!)

Day 1

  • Add the suet, sifted flour, breadcrumbs, spices and sugar in to your largest mixing bowl.
  • Mix thoroughly then add gradually the dried fruit, zest and nuts 
  • Add and mix the apple and citrus zests.
  • In a smaller bowl add the Marsala, Calvados and eggs - beat thoroughly.
  • Add the wet ingredients to the larger bowl.  This is when the children may want to get involved - stirring , adding the 'tokens'
  • The mixture would be 'sloppy' in consistency (i.e. falling off the spoon) - if you think it's a bit dry then add some more of the rum!
  • Cover the bowl and leave overnight.
 Day 2 
  • Put the mix into your greased pudding bowl.
  • Cover it with a double sheet of grease-proof paper
  • Cover with a sheet of tin foil - tie securely with string 
  • (WCS tip: Tie a piece of string across the top to make a handle to help you take pudding out of the steamer)
  • Place the pudding in a steamer over a saucepan (with lid) of simmering water and steam for 8 hours. (WCS tip: don't forget to keep checking and adding boiling water to the saucepan to ensure it doesn't simmer dry)
  • Let the pudding go cold - then remove the old foil and grease-proof layers and replace with fresh layers.
  • Store in a cool dark place.

Christmas Day

  • Steam the pudding for 2 hours 15 minutes if you have space on your hob  - alternatively remove the foil covers and microwave  on high temperature for 3 minutes rest for 2 and microwave for another 3 minutes
    (WCS tip: don't microwave if you have put coins or metal tokens)

WCS tip: Enjoy with brandy butter or lashings of brandy cream!