Christmas Pudding, Revisited

Nine years ago I wrote a post on my first experience making my own Christmas Pudding at home, just like my mum used to make them. I haven’t been bothered to make my own for a few years now, especially since they are easier to find these days in Finland. Like I wrote in my 2009 post, they should be steamed for up to 6 hours, which is A Bother. This year my wife and I made them ourselves again, but it turned out we had made twice the amount of pudding mixture required to fill the two Pyrex bowls we had bought specially for them. My wife then had an excellent idea: let’s make pudding cupcakes!

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Christmas Pudding

The secret to any good dessert is undoubtedly in the liberal application of sugar, fat and alcohol. So for the first time ever, I have attempted to honour my half-English heritage by making a Real Christmas Pudding!

For those not in the know: Christmas Pudding consists of a load of dried fruit, sometimes nuts, mixed together with sugar, flour, fat (traditionally suet but I used coconut fat), eggs and some kind of booze. My version included stout and some brandy. The sticky stuff is then put in a heat-proof bowl and steamed for approximately 6 hours. SIX HOURS! I wonder who came up with that. The pudding is then cooled and stored for 1-2 months (this is why I made it so early), to improve the flavour. It is also a good idea to “top it up” with brandy from time to time. 🙂

With the help of a copy of Taste Britain (which my wife was kind enough to bring home one day) I managed to end up with quite a satisfactory-looking pair.
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