HM Christmas Puddings

shepherdgirl

Hi all

Looking for advice please

Want to try making mini puds this year. Like the look of Delia's recipe,

Recipe makes 8 mini puds, which is what I need, although will only reheat in batches of 4.

The problem/query is I only have 4 mini dariole (sp?)/pudding basins.

So, should I halve quantity and do it twice, or will the mixture keep until the next day, so I can reuse the molds.

Also how do you repackage/keep them (after initial cooking) til needed - can you take them out of the molds and put in greaseproof or something ?

Sorry for so many questions -

Thanks

gin

I dont know the answers to your questions - although I feel sure the mixture will keep overnight for your next batch - but I always use Delia's recipe and it is always fab (even if I do say so myself!).

msb5262

Hello OP,
The mixture will keep fine until the next day. In fact the recipe I use states that the mixture should be left overnight, and put in basins the following day. I think this is to allow the breadcrumbs to expand as they absorb the liquid, so you may want to split the mixture very carefully in half when you fill the basins the first time and be aware that the next day, you may have rather fuller-looking basins although it will be the same amount of mixture in each.
Once you have done the initial cooking and allowed the puddings to cool, you can wrap them in greaseproof paper, then foil, to store. I would pack them carefully into an airtight container, perhaps with scrunched up newspaper in between to make sure they don't shake about as they might start to fall apart.
HTH
MsB

shepherdgirl

Many thanks, guess what I'll be making this wekend - LOL

Topher

Stir up Sunday 2009 is November 22nd (Anglican Calendar) if my online search is right. I do a "Stir up October Half Term" (School Calendar) About right for maturing fruit cake & puddings for Christmas. I've kept the greaseproof paper the puddings were wrapped in, then added extra, clean layers. Any foil wrappings were on the next layer out to avoid any tainting, but I've never had this happen to the puddings anyway. The cake is bundled up similarly, but kept in a tin, rather than foil, so that it can be regularly fed.
Good luck... oh & Delia has been the pudding recipe of choice, and the Victorian Christmas recipe by Ruth Mott (from a 1980s magazine article, but also from the fantastic T.V. series) provides us with a christmas cake.
Topher/Jane