Christmas pudding questions

Seakay

Found this on the BBC site:

Monday morning's programme also featured an item on how to make a microwave Christmas pudding, from the veteran chef Marguerite Patten.

This is actually a podcast which you can download to your computer. It's not a BBC podcast - it's sponsored by Anchor Butter. But you can get it from a site called Podmaster - or from Howto.tv Podmaster
Howto.tv

Ingredients (serves 4-6)
50g Butter
50g plain flour
Half a teaspoon of mixed spice
75g white breadcrumbs
100g soft dark brown sugar
150g sultanas
75g Raisins
50g Dates
50g Cherries
125g currants
25g coarsely chopped peel
grated rind and juice of half lemon
2 eggs
2 tablespoon treacle
1 tablespoon golden syrup
50ml Orange Juice
50ml Apple Juice

Method: Sieve all the dry ingredients together and mix well. Stir in all remaining ingredients until completely mixed. Lightly grease a half litre (1 pint) pudding basin and fill with the mixture. Cover with cling film and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking. Sprinkle with brandy and serve.

kethry

Claire - answered you over on the Stir Up Sunday post. xx

weezl74

Hi,

Sorry if this is posted elsewhere, I can't use the search forums function today for some reason! Got a big batch of Christmas pudding mix made up, and wondered if any OSers had done it in the slo-cooker before, as it seems to take so long to steam on the hob. Should I change the amount of liquid at all?

Thanks loads for any help!

Weezl x

ivyleaf

Hi Weezl,

My slow cooker book says it would take 10 - 12 hours on High setting. You cook it in the pudding basin, and you have to preheat the slow cooker for 30 mins on High. You have to put enough boiling water to come within 1 inch/2.5 cm of the top of the pudding basin. You only cook one pudding at a time. They can be re-heated on High for 4 hours, or on Low overnight. After the initial cooking, let the pud cool and then wrap it in extra foil and store in a cool dark place. Yuo remove this extra foil before re-heating. I'm sure you'd have done that anyway, but I'm trying to make sure I explain as clearly as possible!

It also says that before cooking, you should cover the basin with a double thickness of oiled greaseproof paper, then cover with foil and secure with string, or else use heatproof plastic basins with clip-on lids.

HTH! I might try this with my (bought) puddings, though come to think of it DS usually bungs them in the microwave. I'm sure the slow cooker would give a lovely moist result.

mpet

I made my Christmas puddings today. 2 + one smaller one as a tester. Tried it tonight - the taste was fine, but the texture seemed a bit dry - more like Xmas Cake than pudding

Does anyone have any ideas on moistening the other 2 up before Xmas. I was going to drizzle them with brandy a few times before the big day, but wondered if that will be enough. They are not inedible and a bit of brandy sauce or cream will help, but I like my pud quite moist.

McKneff

Poke clean kniiting needle in them and drizzle brandy or sherry into the holes
at least once a week, works a treat.

mpet

Great - thought the solution might be booze!;)

shely33

i mixed everything up for my christmas pudding a month ago and forgot about it..it it still safe to cook and eat or should i chuck it away...its been in the fridge for the last month ..

floyd

If its dried fruit and booze I would still use it as some recipes for German and Jamaican puds call for the use of a rum pot where the fruit sits in it for months with alcohol and sugar

Bunny200

I had my fruit and booze for my xmas cake sitting around for a month before I used them. Maybe you could tell us what is in there, is it just fruit or eggs or butter etc?