Christmas pudding questions

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TheToothfairy wrote:

The recipe (near the bottom as murphys law would have it) said that Stir up Sunday is the 26th November! :eek:

This is only a tradition I always make mine on Bonfire night And you can definitely keep one for next year.

kethry

princess_moomoo wrote:

Has any one got a xmas pud recipe they could share with me?? Thank you x

have pm'd you

keth
xx

princess_moomoo

Thank you Kethry for the recipe XX

So can i just check if i make this weekend i can keep the pud until crimbo day as long as it is well wrapped and stored in a cool dry place??

And then just re heat crimbo day?

Do i do anything else to it in the meantime

thank you for any helps & tips X

kethry

princess_moomoo wrote:

Thank you Kethry for the recipe XX

So can i just check if i make this weekend i can keep the pud until crimbo day as long as it is well wrapped and stored in a cool dry place??

And then just re heat crimbo day?

Do i do anything else to it in the meantime

thank you for any helps & tips X

yup, if you make this weekend you can keep till christmas day.... and yup well wrapped, cool dry place. i usually nuke mine, xmas day, which works well. if you're going to be eating it yourself, over a couple of meals (as opposed to 1 meal), then i would treat it like cake - take a slice and nuke, as opposed to nuking the whole thing, otherwise it might dry out.

and nope, don't do anything to it in the meantime, just ignore it till xmas day! (and don't forget where you put it.. lol)

enjoy!

keth
xx

Zziggi

I am thinking of having a go at making a christmas pudding but I have to make one that is VEGETARIAN and NON-ALCHOLIC.

Can anyone make any suggestions please?

Thanks

furndire

If you put Christmas pudding in the search at the top of Old Stylers forum, you will pick up lots of tips for them.
You can substitute Suet for vegi suet, its usually sold side by side on supermarket shelves.
I never put alcohol in my puds, just add and extra egg, or some milk to make sure the mix isn't too stiff. A grated sour apple also adds moisture.
I generally make up the weight of dried fruit with cherries, glace pineapple, ginger, and chopped apricots, as I find it to be nicer than just the basic sultanas and raisins. I also pour hot water over fruit, and leave to stand overnight or as long as possible, this plumps up the fruit really well.
When you have decided which recipe to go for, mix all your dry ingredients together in a large bowl. Whisk your eggs, and other liquid you are using, and then mix all together. Put into a greased bowl - and leave about an inch space at the top as the pudding will rise during cooking.
Get either a piece of greaseproof paper a bit bigger than your bowl top, and put a sort of folded pleat in it to allow for expansion, put on top of bowl, tie with string or a strong rubber band. If you have a electric veg steamer, you can use this to steam your puddings, by leaving out the middle plates between tiers.
Basically when deciding what to put in your puddings, if you don't like something, leave it out and vica versa - I don't like mixed spice, so I omit it.
They are pretty fool proof to make, just take a long while steaming.

Zziggi

Thanks fundire, i'm going to follow your advice along with using delia's recipe.

thanks again for the tips.

furndire

How did your christmas puddings work out? Did you make a sampler?

Zziggi

furndire wrote:

How did your christmas puddings work out? Did you make a sampler?

worked a treat! Thank you so much for your tips! They were so good I gave 2 mini puddings to a friend!

furndire

I'm really pleased they worked for you. I just made some mincemeat today, and made my own mincepies. I don't like the shop bought stuff, and its so easy to make your own. I find the bought stuff is much too sickly, and I don't like mixed spice. I have a lot of prunes that I brought back from France, so decided to de-stone them, soaked them in hot water, chopped them up and added to mix.
I love baking and cooking, but it has taken me a lot of years, and a lot of watching cooking programmes on tv to realise that you are 'allowed' to experiment, and not necessarily stick to the recipe.