Christmas Pudding Challenge...

daska

ifonlyitwaseasier wrote: »

just leave it out and top up the weight with currants

:eek:

if it's a large proportion then using more currants could make it very strong and gritty, sultanas might be a better option. I just use whatever dried/tinned stone fruit I have in the cupboard (prunes, apricots, cherries) and maybe a little extra lemon/orange rind just to balance the flavour.

foxgloves

I don't like that sort of brownish chopped peel stuff that you buy in little pots as it's so bitter, but have found that the whole pieces of candied peel you get in a big tub from Julian Graves shops then chop yourself taste much better....in fact I really like it. It's quite a bit more expensive, but I make a tub do 2 Christmasses & I use it in my cake recipe too. The 'Best Before' date on it is usually around end of Oct the next year and as I'm generally making my cakes & puddings in Nov, I just use it up & it's always been fine. Otherwise, I'd just put a little bit extra in of all the fruits you do like, maybe some extra glace cherries, just increase the dried fruit or a few dried apricots chopped small.

thriftlady_2

This is how I go about pudding making (and cake and mincemeat). Get a recipe and tot up how much the total weight of dried fruits, peel, glace cherries and nuts. Make up that weight with whatever fruits you like- I always make room for dried apricots.

The same goes for any fresh fruit like apples- this year I have subbed quince for apples. You can put grated carrot in too.

Sugar -it has to be brown but it makes little difference whether it is dark brown, light brown or muscavado.

Suet can be beef or veggie.

Alcohol can be brandy, rum, calvados, cointreau, triple sec, grand marnier, whiskey, stout, ginger wine. Probably not vodka as there isn't much flavour.

Flour could be white or wholemeal -the heaviness of wholemeal won't be detectable amongst all the other dark heavy ingredients.

Likewise breadcrumbs can be any kind of bread (as long as it hasn't got onions or cheese in it lol!).

SallyForth_2

daska wrote: »

:eek:

if it's a large proportion then using more currants could make it very strong and gritty, sultanas might be a better option. I just use whatever dried/tinned stone fruit I have in the cupboard (prunes, apricots, cherries) and maybe a little extra lemon/orange rind just to balance the flavour.

What I do is added up the total weight of all the dried fruit and nuts required for a receipe and then make up the same weight with all the dried fruit and nuts I like.

MrsE_2

thriftlady wrote: »

This is how I go about pudding making (and cake and mincemeat). Get a recipe and tot up how much the total weight of dried fruits, peel, glace cherries and nuts. Make up that weight with whatever fruits you like- I always make room for dried apricots.

I was wondering about that.

I was thinking about doing just nuts & dried apricots.

Kavanne

NEW QUESTION!!!

What diameter pudding basin do I need if I need one with 500ml capacity?

Thanks

elf06

Hi havent been on here for ages and ages but saw this thread and had to have a nosey :rotfl: Also should say that i havent read every post so if this has already been suggested then appologies
My Christmas pud doesnt use candied peel either and just as well cos none of us like it much but instead uses currants, raisins and sultanas along with suet. Made one earlier in the year to give it a shot and it was really lovely (IMHO) Also its made in the SC so little prep then leave it!! Works great for me and I have made another 2 since. Only prob is that it suggests making 6-8 wks in advance to allow the alcohol to infuse but guess thats a matter of taste
HTH