Barbara

You can also use Pyrex bowls. I make Christmas pudding, in fact I made it on Monday, and steam it in a steamer on top of the stove for 5-6hrs. It is a completely different recipe, though. <BR>This one is more "cakey" and sounds delicious. You might also look for a British food store near you, or on the web. They usually carry baking stuff too. You can also get vegetable suet, for more traditional puddings, at British food stores. Beef suet can't be imported because of mad cow.

Patrice

Thanks Betsey and Barb this should be good. Barb why not give us your recipe? Sorry I am doing my annual read of a Christmas Carol and just have to make this stuff. Does suet really make a difference does it do anything to the texture?

Patrice

Betsey: should I lighten up the bread crumbs to make the recipe richer?

Patrice

I guess this message was meant for Barb. I do enjoy rich puddings do you think a more cake like recipe will be less rich and should I decrease bread crumbs. As you can read I am already a wreck... just kidding but would like our input.

ppp

thats your imput

Barbara

This is the recipe I use, my sister uses one that is slightly different.<BR><BR>6 cups fine crumbs from day-old bread<BR>1 1/2t salt<BR>1 1/2t cinnamon<BR>1t nutmeg<BR>1/2t ground cloves<BR>1 1/4cups light brown sugar, packed<BR>1 1/2cups scalded milk<BR>12 eggs, beaten<BR>3/4 lb beef (or veggie) suet<BR>3c seeded raisins<BR>1c currants<BR>1/2c candied orange peel, shopped<BR>1/2c candied lemon peel, chopped<BR>1/2c candied citron, chopped<BR>1/2c dates, cut up<BR>1c chopped apples<BR>1/2c cognac<BR><BR>Mix the crumbs, salt, spices and brown sugar. Add the milk and let stand until cool. Add the eggs and suet and mix. Add the fruits and cognac and mix with hands to separate the fruit. Turn the mixture into two greased two-quart molds, cover with lids or foil and steam for 5-6 hours, adding more water to steamer as necesary. Serve with hard sauce, custard or pouring cream.<BR><BR>When you serve this, turn it onto a plate so that the narrow end is up. Heat about 1/2c brandy, light it and pour the flaming brandy over the pudding. This sounds scary the first time you do it, but it's really not, just be careful, and guests are really impressed. Turn off the lights first, and do the flaming bit by candlelight.<BR><BR>Don't forget to get traditional British crackers, too. <BR><BR>Patrice, the first time I make a recipe, I follow it exactly, then next time, if you want to make changes, you have more idea what to change.

Patrice

Thanks Barb great xmas present from a stranger!!! This is Christmas pudding and figgy pudding is something with figs, Yeah? Looks yummy!!!

Betsy

Hi Barb<BR><BR>What on earth is veggie suet?

Dallas, Texas

Try "Sweet Celebrations" for the steamed pudding pan. They have pans for every occasion. Their url is http://www.maidofscandinavia.com/.<BR><BR>Somebody please let us know how this pudding turns out.

grinch

You mean to tell me that you could not find a better venue to ask a cooking question? Seems there has to be some website other than a travel one to seek recipe tips. Oh, I know, you used the words 'British' and 'English' to justify the post, but that doesn't cut it. Maybe I should start a thread asking what the best oil filter is for my '61 Jag XKE. Also, I'm quite familiar with the stale admonishment "Nobody is forcing you to read this thread, just skip it if you don't like it!". My answer to that - it's my prerogative to read and respond to any message I wish.

spellingpolice

prerogative?

grinch

Yes, that's what I said. What's your question?

Barbara

Betsy: "veggie" suet is made from vegetable oils, no animal fat at all. The brand I found is "Broadland" and it contains hydrogenated palm oil (88%), sunflower oil (22%), rice flour (1%). I'm not sure it's much healthier than beef suet with all that palm oil, but apparently it works just the same in recipes.

Betsy

Thanks, Barbara. I'd never heard of vegetable suet. Do you think you could substitute butter?

sylvia

An American friend of mine has tried in vain to get vegetarian suet substitute over there. You might get it in a very specialist shop. Don't tell anyone, but she has smuggled packets of ready shredded suet from the UK. If you go to a proper butcher, you can get suet but you have to shred it yourself.<BR>Margerine can be substituted or butter would give a better flavour.<BR>One quibble, why use extracts? Real rum would be much nicer. Instead of vanilla essence, put a vanilla pod into a jar of sugar for a few days and then use it for your custard.

busy

Ingredients:<BR>If you go to Delia Smith's Christmas page at http://www.deliaonline.com/christmas/<BR>You can see lots of traditional English goodies<BR>Her Christmas pudding recipe is pretty well what I use myself. No wonder everyone goes to sleep in the afternoon!<BR><BR>Serves 8-10 <BR>4 oz (110 g) shredded suet<BR>2 oz (50 g) self-raising flour, sifted<BR>4 oz (110 g) white breadcrumbs<BR>1 level teaspoon ground mixed spice<BR> level teaspoon freshly grated nutmeg<BR>good pinch ground cinnamon<BR>8 oz (225 g) soft dark brown sugar<BR>4 oz (110 g) sultanas<BR>4 oz (110 g) raisins<BR>10 oz (275 g) currants<BR>1 oz (25 g) mixed candied peel, finely chopped (buy whole peel if possible, then chop it yourself)<BR>1 oz (25 g) almonds, skinned and chopped<BR>1 small cooking apple, peeled, cored and finely chopped<BR>grated zest ½ large orange<BR>grated zest ½ large lemon<BR>2 tablespoons rum<BR>2½ fl oz (75 ml) barley wine<BR>2½ fl oz (75 ml) stout<BR>2 large eggs<BR><BR><BR> <BR><BR>

busy

Christmas pudding continued:<BR><BR>Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour and breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency – that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight. Next day pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!). It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place. To cook, fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding – but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company! When both flames and cheers have died down, serve the pudding with rum sauce, or rum or brandy butter. <BR>

MaryC

Wow, this is a great post. Wonderful for all of us foodies.<BR><BR>I don't know if this is a good recipe or not. I just like saying "Figgy Pudding".

all

So bring us some figgy pudding<BR>So bring us some figgy pudding<BR>So bring us some figgy pudding<BR>And bring some out here!<BR><BR>We won't go until we've got some<BR>etc. etc. etc.

Barbara

Betsy (and others): I live in San Diego and I get British things from the British Food Centre. Try this site, they have a list of British food stores all over the US.<BR><BR>http://www.british-expats.com/bfood.shtml<BR><BR>I don't know if you can substitute butter, I've never tried. I didn't know till last week, when my sister clued me in - much to her amusement! - tht you could get packaged suet of any kind. I used to get stuff from the butcher here and shred it. Ugh! What a mess!