Olde English Christmas Pudding
Wishing you a very Merry Christmas
A very traditional Olde English Christmas Pudding served for centuries during the holidays.
Traditionally served on Christmas Day in the United Kingdom, Christmas pudding is a steamed dessert full of dried fruits. Christmas pudding is known for its dark appearance, which comes from the sugars used and the dish's long cooking time. As a special tradition, some people bake small mementos inside the pudding to bring good luck to their guests.
4 cups fresh broccoli florets
4 cups fresh caulifowerets
1 red onion
2 cups cherry tomatoes
1 cup fat free mayo
1 tablespoon vinegar
Mix together dry ingredients, dried fruit, candied peel and chopped almonds in large bowl. Add apples with lemon rind and juice, eggs and Guinness. Stir well, to a soft consistency.
Pour mixture into two greased 1 1/2 pint pudding basins. Cover tops of puddings with greaseproof paper, then with aluminium foil. Tie string around the rim. Leave overnight.
Place basins in a large pan of boiling water, and boil for 7 hours topping up water level from time to time during cooking.
Remove basins carefully from pan and leave until cold, then cover with fresh greaseproof paper, before storing.
Warm before serving. Serve with Brandy butter, fresh cream or Custard.
Variation: Pressure Cooker Christmas Pudding
Using a pressure cooker for your Christmas pudding adds an entirely new sensation to your traditional Christmas pudding!
Cooking Time: 1 hour, 10 minutes
1/2 cup brown sugar
1 pound currants
1/4 pound citron, lemon and orange peel mixed
1 pound raisins
1/2 teaspoon mace
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 pound suet
1/4 pound butter
1 cup milk
5 cups flour
Put butter and sugar together, stir in beaten yolks of eggs and milk, add flour, beaten whites of eggs, spies, fruit cut fine, dredged with flour. Place in molds or cans and these in turn are placed within the cooker, after 1-1/2 quarts of hot water has been poured in below the rack.
Steam without pressure, at least an hour in cans or molds. When this is completed the petcock may be closed and the cooking continued for 10 minutes at 15 pounds pressure. Release the steam slowly and remove the cans or molds from the Cooker.
Source: Adapted from the recipe book Confessions of an Old Family Kettle (1928).
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The traditional flaming Christmas pudding dates back to 1670 in England, and was derived from an earlier form of stiffened plum porridge.