i dont have any suet for my christmas pud

minimooch

DH and the kids want to make a microwave xmas pudding tomorrow, as here http://www.riverford.co.uk/feed/sacrewell/in:recipes/the-best-christmas-pudding-i-have-ever-tasted/ but we dont have any suet. Can I just leave it out, it already has marg in it? I have trex , hard stork, soft stork, should I substitute any of those? Please bear in mind this is DH, so i have to leave very exacting instructions

Thanks

Seakay

You could freeze the trex and then grate it.
Use the wrapping paper to hold the end of the frozen bar to stop it melting too quickly.
If it really starts to get soft, bung it back in the freezer for a while.

minimooch

i did wonder if that would work. not sure if the fairly chaotic combination of dh + kids would manage it though

babyshoes

Why don't you freeze then grate it in advance for them, and pop it back in the freezer grated.

kachar

you have probably made the puddings by now, but if anyone else needs a suet free microwave xmas pudding, here is my sisters lovely recipe:
4oz butter, melted
30z braedcrumbs
2.5oz plain flour
1 tablespoon cocoa or drinking choc powder.
1 heaped tsp ground cinnamon
half tsp allspice
half tsp nutmeg
4oz soft dark brown sugar
60z raisins
40z sultanas
40z candied peel
20z glace cherries/or dates/ dried apricots
20z currants
4tbsp brandy or sherry
1 tbsp milk
1 tbsp black treacle
2 eggs
1 grated apple
Grated zest of one orange.

makes 2 x1 pint pudding basin puds.
Melt the butter and put to one side. Sieve the flour with the cocoa and spices into a large bowl.Add the orange zest and apple.
Toss in the breadcrumbs, dried fruit, sugar and melted butter. Mix gently but thoroughly.
In a jug, beat together the brandy, eggs, treacle and milk. Add this to main mix. Stir gently.
Grease the pudding basins with melted butter or margerine. Spoon in half the mix in each. Cover basins with grease proof paper.
cook on medium power [800w microwave] for 2 mins. leave to stand, then cook for 1 min more on medium. Test by inserting a fine swewer to middle, centre should be moist but not gooey. If needed cook for a further minute, but be careful as it cooks really quickly. Turn out of basins as soon as possible. You can freeze these pudds.

Seakay

Pudding recipe sounds fab. Presumably you freeze after cooking?
Also, do you make the puds on the day or in advance? If in advance how long do you give them a second cooking or reheating for?

kachar

yes, you freeze the puds after cooking,once absolutely cold. we wrap them in greaseproof paper then silver foil. You can make them on the day if you want to, but i think all christmas puddings taste even nicer if they have time to mature. Not that there is time for that this year!
You can make them in advance, We usually make ours 1 month before christmas, wrap it in greaseproof and foil and keep it in a cool dry place. If we make it even more in advance, say 3 months, we freeze it, but I think it would keep pretty well without freezing.
Reheating: Reheat in the basin, no need to grease it again, but take off all the foil etc. cover loosely with greaseproof paper and Cook on medium for 2-4 mins, in 1 minute intervals so it doesn't overcook! If its been frozen, we cook it on defost for 3 mins first, then as above. Hope that helps.