I know, I know: IT’S NOT EVEN DECEMBER YET, SHUT UP ABOUT CHRISTMAS. I feel ya. I’m a great believer in no Christmas decorations, shopping or music before December. Don’t get me wrong, I bloody love Christmas and all the festivities that go with it. The moment December 1st arrives I will be all Micheal Bublé on repeat, festively scented candles and wreath-making. Let’s savor the festive period for a few weeks, packing in as many glasses of mulled wine and repeats of Elf as possible. But let’s not drag it out too long until the sight of another mince pie makes you feel a bit queasy and the sound of Mariah Carey singing All I Want For Christmas makes you want to smash your head off a wall. Nobody needs that.
However, there are quite a few Christmas recipes that need weeks, if not months, of storing and maturing before they are ready, so in this case we’ll make an exception and think about Christmas early. The best of these recipes is, of course, Christmas pudding. This is my Grandma’s recipe and I can safely say that it is the best and only Christmas pudding recipe you will ever want or need. It’s an all-in-one Christmas dessert, with sweet dried fruits, festive spices and warming alcohol.
For me, there is something happy and sentimental about Christmas puddings. I love the traditions that come with making it, that are either old (hiding a sliver coin inside, which brings wealth in the new year to the finder) or new (for example, Colum and I having to nearly set fire to a kitchen each year during the flaming, or spiking the pudding with brandy from a syringe as it matures); the stories of forgotten Christmas puddings discovered at the back of the cupboards after years, which are still edible and in fact the tastiest ones of all; and the fun of the pudding on Christmas Day when the lights are dimmed, the flaming pudding is ceremoniously presented and my little cousin manages to pack away 5 large portions.
Traditionally, Christmas pudding is made on “Stir-up Sunday”, which is the last Sunday before the season of Advent and this year it is Sunday 23rd November. That’s this Sunday people! Also traditionally, everyone in the household has to give the mixture a stir and I guess this is another reason why I love this recipe so much. Gather everyone together this Sunday, fill your house with an early treat of Christmas smells and then enjoy the satisfaction when you pull out your matured homemade Christmas pudding in four and a half weeks time!
Ingredients (makes one small pudding)
85g plain flour
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp grated nutmeg
½ tsp salt
125g vegetarian suet – it doesn’t need to be vegetarian but I like to be prepared just in case
125g dark brown demerara sugar
85g chopped mixed peel
125g grated apples
Juice and grated rind of 1 lemon
1 large egg
½ small wineglass of brandy
A bottle or can of stout
A well-washed silver coin
1. Sift the flour, spices and salt into a large bowl.
2. Add the suet, sugar, bread crumbs, dried fruit and peel, and mix very well.
3. Add the grated apple and lemon rind, and mix well again.
4. Beat the egg and add in, then add the lemon juice and brandy, and mix well one more time.
5. Add a little stout until the mixture is quite moist (but not too wet!). Usually a substantial amount of the bottle is leftover so one lucky helper will get to polish it off…
Grease your bowl well. Put about half the mixture in and then pop in your clean silver coin (don’t forget to remind everyone that there is a coin hidden inside when it comes to serving…we don’t want any chipped teeth!).
Fill the bowl with the remaining mixture.
6. Cover the pudding with cloth, foil or baking paper (or a combination) and tie tightly with string to keep out the steam.
Place on top of a small plate, in a large pan and fill with a few inches of water. Cover with a lid and steam on a low heat for 8 hours – keep an eye on the water level to make sure it doesn’t boil dry.
7. When cool, wrap well in a few layers of new foil, baking paper or wax paper and tie tightly with string again. Store for at least 4 or 5 weeks, or any time longer!
8. On the day you are serving the pudding, re-steam in the same way for 3 hours. Top with a sprig of holly, flame with some lightly warmed brandy and serve with cream or, even better, homemade white sauce.
….and of course I can’t let this post go by without pointing out the adorable, and aptly lettered, bowl that I made this year’s pudding in, which was bought for me by my dad…