Christmas Pudding Party – Members – Welcome

 


YAY you’re in.

Welcome to the Christmas Pudding party.


Steps to do before our class

  • Chop your fruit

  • Get all your ingredients out and ready

  • Buy your pudding basin or similar pots etc.

  • Get a big pot that your pudding basin can fit inside easily.


Ingredients and equipment

Makes: 2 x large Christmas puddings
** You can half this recipe, but…. really? Make 2 and give one away.

Ingredients

  • 1kg mixed dried fruit, chopped – I like mangoes, peaches apricot, figs, berries and ginger – the more fruity and exciting the better

  • 250g raisins

  • 250g dried dates, chopped

  • 2 cups water

  • 1 cup white sugar

  • 1 cup brown sugar – lightly packed

  • 1 tsp salt

  • 250g butter

  • 2 tsp bicarb soda

  • OPTIONAL: Small packet almonds
    I’ve never used the almonds, I always forget! My friends tell me the same thing when they make it… so almonds are very optional

  • 3 eggs

  • ¼ cup rum or brandy

  • 2 cups plain flour, sifted

  • 2 cups self raising flour, sifted

  • 2 tsp mixed spice
    Mixed spice is also called Pudding Spice. It’s a mix of cinnamon and nutmeg. I think you could experiment with tiny amounts of ginger and vanilla bean too.

  • 1 tsp cinnamon

Equipments

  • A pudding basin. I use this one. But it’s not the only way, you can use a stainless steel bowl (of an appropriate size), china bowls, mugs, soup mugs, ramekins, teacups (but not fine bone china) – almost anything that will withstand the heat from boiling water and can be covered securely with a piece of foil or a pudding cloth.

  • For steaming – water

  • For steaming – a big stock pot that fits your pudding basin

  • For steaming – a handful of coins, to put in the bottom of your stockpot

  • For steaming – foil, to wrap up your pudding basin and ensure water doesn’t get into your pudding

  • For steaming – string to tie up your basin (wrapped in foil) and create a nice little tie to help you get your pudding out of the water once you’ve cooked it


CLASS 1

In this class we cook our fruit mix and leave to cool


CLASS 2

In this class we mix our wet ingredients with our dry ingredients. Pack our pudding basins and begin steaming.


CLASS 3

This class is a Q&A about steaming. We check on our puddings and I talk about the parameters of steaming and what we’re aiming for.