Lovely pudding explained by a gentle and lovely British lady. Thank you. I followed this a couple of years ago and it was fantastic. Think I’ll do it again for the coming Christmas of 2023.
Really interesting video and the Dickens story was a nice touch. I was missing you cutting and eating it. The proof of the pudding is in the tasting, right?
I made this today for one of my family's Christmas gatherings. It was really easy to prepare, and then I just let it boil in a pot while we cooked everything else and I occasionally topped up the water. We did the whole thing with the holly sprig and the fire, which everyone loved! The kids were eager to try it, and they were asking for seconds before I even finished cutting slices for the adults in the family. It disappeared so quickly!
I'm French and I remember with great fondness the first and only time I ate a Christmas pudding as a young kid on a student (pupil) exchange programme in London. Now, for the first time ever, I'm going to cook one myself: I already had my suet sent to me, directly from the UK thanks to Mr. Bezos... I'll find the rest of the ingredients here in Marseilles. Wish me luck!
What a beautiful gracious host with a lovely mild voice! a pleasure to listen to!! My mum used to make Christmas pudding with a brown sugar sauce on top!! Loved it!!
I'm making one this year. I couldn't find beef suet. So I'll be using lard. And I couldn't find currents, so I'll be using raisins and golden raisins. And I'm making my own candied peels. I can't yet find the muslin clothe I need, and I don't have a mold yet, so Ill look for either and whichever I find I'll use. I've got my Brandy, and I'm excited to try it .
I made 2 of this recipe and it is very much like the one I had lost. I used apple juice instead of alcohol. They came out beautifully! This recipe will be the one I use from now on. Thanks for sharing.
Here's the Ingredients list: 85 g plain (all purpose) flour Pinch of salt 170 g beef suet (butter should be a good substitute) 140 g brown sugar 1 tsp mixed spices (an "apple pie" blend, or mix your own cinnamon, nutmeg, and allspice) 170 g breadcrumbs (others have mentioned that these should be fresh, from bread you have in the house) 170 g EACH of raisins and currants (These were called "plums" back then, as were any other small, rich, dried fruits. Others have said they should be soaked in brandy overnight.) 150 g mixed citrus peel, cut small 1 apple, grated. She said it doesn't matter what size Mix the dry ingredients together. In a separate bowl, mix 3 eggs, beaten 140 mL brandy Then mix your wet ingredients into your dry ingredients, stirring them together. This should be timed to take place on Stir-up Sunday, the last Sunday before Advent, and you should give the whole family a chance to stir.
Don’t forget the custard sauce! Lol 😆 looks so yummy! I miss This. My grandmother (from Edinburgh Scotland 🏴) made this very Xmas.how I miss the smell from the kitchen and when it was done ....mmmmmm!
What an absolutely lovely video and such a pleasant hostess! I’m getting ready to make my Christmas pudding as I keep feeding it between August and December and I’ll be using your recipe! Thank you!
Just made one myself according to this video, it came out perfectly. Thanks. Just remember to add boiling water couple of times during the three hours.
The recipe my mum used was handed down several generations. It had grated carrots and chopped walnuts in it. Fruit was soaked in brandy. Used stout for the main liquid. Then she'd steam the puddings for hours. The finished puds came out rich and black.
Its my day off and I am making this right now! I planned ahead and ordered beef suet and REAL black currants online. They arrived a few days ago. Then I made my own candied mixed peel, because its not in any local stores. Can you tell I'm living in the U.S.? Hahaha. DNA and ancestry wise, I'm mostly British, and a total Christmas and culture nut. So of course, I have to try Christmas/plum pudding. Never had it before. It smelled amazing while I was stirring it up. Its boiling/steaming now. So fingers crossed, hope it comes out good. And I'll be reading my hardback authentic reproduction of the original release of Charles Dickens "A Christmas Carol" while I wait. I'm such a geek. Its February, lol. :)
@@TheM2heavy We made Plum Duff a couple of years ago .. what a mission!😅 We were really questioning the whole idea - but when served, we all loved it - so now it’s our family tradition 😂
I enjoyed the historical background. I purchased a metal pudding tin with a locking lid while in GB in 1980. Could I use it for your recipe? My first pudding came out beautifully back then, but lost the recipe my host family gave me. Second recipe was a disaster. Looking forward to trying yours.
I remember making Christmas Pudding when I was at catering college over 35 years ago. The head chef, Mr Shipman, liked me and told me I was making six when everyone else made one!! I was allowed to take one home and he had all the rest. When I got into work and told the head chef there what I had done the day before he was delighted and made me make dozens for the restaurant.
This is in the 1955 Betty Crocker picture cook book but it's called suet pudding. My grandmother & mom both made it & served it with lemon hard sauce. The hard sauce can be any fruit flavor, they both used lemon. My wife never heard of it, so I begged her to make it for our 2nd Christmas we were together. She did & for 2 or 3 yrs more then it just kind of never was mentioned again. Maybe I'll make it this year!
The hard sauce in the old Betty Crocker cook book was not the kind my mom and grandma made, theirs was cooked and you put it on top of your slice of the suet pudding, that way each person can put as much or as little as they like. My wife googled it and found the cooked hard sauce version. It's got white sugar, corn starch, juice from a lemon, some lemon zest. Boil it to thicken then let it cool. For an elegant dessert experience with special guests, after clearing the table, give each guest a dessert plate with a slice of suet pudding on it, then have a small pot in the center of the table with the warm hard sauce in it, maybe like an old Fondo pot and a warming candle under it, to keep it warm. Use a gravy ladle to serve the hard sauce. Let guest put as much or as little as they like. You can make suet pudding with diced apples and raisins or more like fruit cake, with Citron, figs, dates, raisins and diced apples.
I put a fresh sprig of Holly on the top of my pudding every year and flambe it with brandy while we sing We Wish You A Merry Christmas. If you use fresh holly, it won't burn.
Watching this at almost midnight on New Year's Day 2021! And boy am I now in the mood for some Xmas pudding. This looks absolutely scrummy, and a lot easier to make than I imagined.
I also add a grated cooking apple but the thing that I think is unusual it the added finely grated carrot it adds sweetness. This is a very old family recipe.
what is christmas in july? christmas day in july. turkey dinner at 3 pm, some exchange gifts, all because we need a break during the year, and what a better way to remind the Lord !
Awesome Job and I truly enjoyed the "Dickens" information. Wish I could find some suet! I want to make this. I'm in South Korea. Not sure where I can find Suet here.
I have loved Dickens all of my life since watching Alistair in that 1951 best version. but all recipes (But for Fanny Credcock's) Recipes have the batter so loose it cant's be molded into a Ball like the original one in the Book. how can I add something to make it mold without destroying the Taste?
Could you give a proportionate content list of British "mixed spice"? Yes, the ones you specifically mentioned are common, but I'd like to understand what the Brits call mixed spice. I have a few Dutch spice mixes that I make myself because I cannot purchase them in the US (and they also use those same basic ones, but have typically Dutch additions) so I'd like to be able to make & have culturally British mixed spice on hand. Also, I've read about making it well ahead of time and periodically brushing it with more brandy, and I've never understood how to do that while avoiding mold or anything else. Would it require being made in a cloth for that? (I use a ceramic pudding basin with a lid, and the lid and bottom of the basin have notches for the string to stay in place.) I'd appreciate it if you could explain that, as it's a process I don't know too many details about. Thank you. Btw, there is a Dutch New Year's eve treat filled with dried fruit & peel, and it too calls for (grated) apple. I'm wondering if it's to add extra moisture.
You did a great job! American Heritage has a segment where they cook “the Victorian way” and they make this and other foods exactly as they did back then. If you like this you will really enjoy that.
I was just wondering what mixed peel you use? is it orange,lemon,grapefruit? Or orange, lemon, lime im making my own since our stores here dont sell it .
I’m American and didn’t grow up with having a pudding at Christmas. I’ve wanted to make one the last couple of years. I think its too late for me to make one this year. Next year for sure
Memories of decades ago, mom used to make them, with the pudding cloth tied and the corners looped back up, tied together and hung on hooks in the pantry for the next year, must make my own instead of buying one.
I mixed it up today on stir up Sunday, my very first Christmas pudding. I used what looks like the very same pudding bowl, but I’m going to get two puddings out of this recipe. It would be helpful if you said what size pudding bowl to use!
Thanks for sharing , my question is if I don’t want to steam right away and just store it after mixing all the eggs will it go bad with all the egg just storing it . I want to keep it a few days raw before Christmas 🎄
Having made Christmas pudding in the past and my own mothers recipe unfortunately turning green (we only looked 2 days prior and were very disappointed 😔) I can tell you the best method I adopted from the experience (Which turned out incredibly delicious) Is to steam it straight away as the recipe tells you, poke many many holes into it after its cooled with a skewer, wrap it up with baking paper, string and an extra layer of foil and around every 1-2 weeks add a tablespoon of brandy and/or a tablespoon of sherry (So 2 tablespoons in all). Depending on how long you wish to keep it, you could start to spread this time out to 2 weeks and then monthly and not worry about it too much doing its own thing. I made 2 in the September, served 1 at Christmas that year and managed to keep the other one all the way to the following christmas and it was amazing! Aged with the alcohol, I don't think I could have purchased a better pudding in the store (If I do say so myself 😆) and it felt like a very momentous achievement to have put all that care and time in to it. I appreciate this method might not be suitable for everyone, especially if you don't want to use alcohol at all in the recipe. But I did find it didn't taste incredibly alcoholic and much of it had most likely evaporated, but only preserved and intensified the flavour of the pudding, so not to worry on that front. I know you posted quite a while ago, but I hope this helps for future baking!
We always made ours the day after Thanksgiving, and doused the stored puddings with brandy every few days. It really must have time to "ripen", a month is traditional. Fyi my mum was from Wales, so the UK way is traditional. Fruitcakes the same, need to make at leat a few weeks ahead. The brandy preserves the food. Store in cool place (we had a fruit cellar but not everyone lives in a 100 year old house.) Enjoy! Also the old frutcake recipes weren't the dreaded leaden citrony disasters but lovely fruity cakes. Friends and family lined up in hopes of receiving my mum's fruitcake. She made 6 dozen, so most who wanted em got em. My job as a little one was picking the nuts which came from our own trees. Fond memories f a tradition passed down. Made mine last weekend, only 2 dozen cakes tho.
@@Oli-bm1ee LOL that reminds me of my Irish grandmother. She'd store hers that way since she had no refrigeration back then. She once said of a pudding saved since the year before that it had gotten so strong she was afraid to take it down from the cupboard. She did take it down, though, and it was amazing! Years later, when we'd moved to the U.S., she made a pudding and posted it over to us. For me, Christmas pudding = love.
Served straight after coming out the pot is best but if you’ve added enough alcohol it should potentially last for years before serving if you want to leave it.
Has anyone converted the recipe to Imperial measurements? Never converted a recipe before and am concerned I will not get it right. Grams to ounces or grams to cups? Weight or volume? Help.
1 kilogram is 2.2 pounds. 1 ounce is 30 grams. 1 teaspoon is 5 millilitres. 1 tablespoon is 15 millilitres. 1 cup is approximately a quarter litres. 2 cups is approximately 1 pint. 1 quart is approximately 4 cups or 1 liter. Canadian here...we do a lot of converting here because we sometimes use both systems of measurement. I would get a cheap scale to weigh the items out though as its much easier to weigh each item and zero the scale off in between each addition.
In Canada, fresh fruit, vegetables and meats are advertised in the flyer as $ per pound, but in the store its shown as $ per kilograms instead of pounds on the labels. Sometimes it shows the price per pound on the shelf, but items purchased will show on receipts as cost per kilogram. If I have a recipe that says I need a pound of meat, but my store's meat package shows weight in kilograms, I estimate that about a half kilogram is one pound...so I buy a half kilo for said recipe. The more you do it, the better you get at estimating imperial to metric and vice versa. Again, having a good scale, that shows both systems of measurements is good, as well as measuring cups showing both ounces and millilitres.
![Charles Dickens Home - [Room by Room Tour] of Dickens Museum London](/img/n.gif)
Lovely pudding explained by a gentle and lovely British lady. Thank you.
I followed this a couple of years ago and it was fantastic. Think I’ll do it again for the coming Christmas of 2023.
Really interesting video and the Dickens story was a nice touch. I was missing you cutting and eating it. The proof of the pudding is in the tasting, right?
I made this today for one of my family's Christmas gatherings. It was really easy to prepare, and then I just let it boil in a pot while we cooked everything else and I occasionally topped up the water. We did the whole thing with the holly sprig and the fire, which everyone loved! The kids were eager to try it, and they were asking for seconds before I even finished cutting slices for the adults in the family. It disappeared so quickly!
This is one of my absolute favorite videos! I love the sounds of the kitchen but mostly from the host’s voice and explanations!
I'm French and I remember with great fondness the first and only time I ate a Christmas pudding as a young kid on a student (pupil) exchange programme in London. Now, for the first time ever, I'm going to cook one myself: I already had my suet sent to me, directly from the UK thanks to Mr. Bezos... I'll find the rest of the ingredients here in Marseilles. Wish me luck!
I'm very surprised you can't get suet in France.
Just a lovely warm video. Thank you.
What a beautiful gracious host with a lovely mild voice! a pleasure to listen to!! My mum used to make Christmas pudding with a brown sugar sauce on top!! Loved it!!
Mmmmmmmmm
I am just seeing this in 2021.
How lovely, thank you!
I'm making one this year. I couldn't find beef suet. So I'll be using lard. And I couldn't find currents, so I'll be using raisins and golden raisins. And I'm making my own candied peels. I can't yet find the muslin clothe I need, and I don't have a mold yet, so Ill look for either and whichever I find I'll use. I've got my Brandy, and I'm excited to try it .
❤How did it turn out?
i watch a christmas carol every year and i never tire of it.
How about the Patrick Stewart version?
@@Tea-Totally That’s the best one!
Would be delighted to see more videos by Ms. Vogler. Just love her approach.
I made 2 of this recipe and it is very much like the one I had lost. I used apple juice instead of alcohol. They came out beautifully! This recipe will be the one I use from now on. Thanks for sharing.
Here's the Ingredients list:
85 g plain (all purpose) flour
Pinch of salt
170 g beef suet (butter should be a good substitute)
140 g brown sugar
1 tsp mixed spices (an "apple pie" blend, or mix your own cinnamon, nutmeg, and allspice)
170 g breadcrumbs (others have mentioned that these should be fresh, from bread you have in the house)
170 g EACH of raisins and currants (These were called "plums" back then, as were any other small, rich, dried fruits. Others have said they should be soaked in brandy overnight.)
150 g mixed citrus peel, cut small
1 apple, grated. She said it doesn't matter what size
Mix the dry ingredients together.
In a separate bowl, mix
3 eggs, beaten
140 mL brandy
Then mix your wet ingredients into your dry ingredients, stirring them together. This should be timed to take place on Stir-up Sunday, the last Sunday before Advent, and you should give the whole family a chance to stir.
Butter will taste good but doesn't give the same texture
Love it! We watch, "A Christmas Carol," every year. Thank you!
Congratulations! Very well done. easy to digest and straightforward and an intelligent and competent presenter. Thank you for posting
Don’t forget the custard sauce! Lol 😆 looks so yummy! I miss This. My grandmother (from Edinburgh Scotland 🏴) made this very Xmas.how I miss the smell from the kitchen and when it was done ....mmmmmm!
My grandmother was from England and made it, and the custard sauce.
What an absolutely lovely video and such a pleasant hostess! I’m getting ready to make my Christmas pudding as I keep feeding it between August and December and I’ll be using your recipe! Thank you!
Made this pudding this Christmas (2020). Turned out magnificent!
Did you light it up?
Just made one myself according to this video, it came out perfectly. Thanks. Just remember to add boiling water couple of times during the three hours.
Made this last year, best pudding I've ever made. I cooked it and took it to my sons and he still has my basin lol
She’s adorable so it’s worth watching just for her.❤
Agreed
Wonderful video and I enjoyed learning some history. I love A Christmas Carol.
The recipe my mum used was handed down several generations. It had grated carrots and chopped walnuts in it. Fruit was soaked in brandy. Used stout for the main liquid. Then she'd steam the puddings for hours. The finished puds came out rich and black.
That's a proper plum pud. I'd love to compare your recipe with my Mum's.
Thank you Ms. Vogler! Have my water boiling right now, if the wife and I like it I'll make it for Christmas next year!
Love love love that beautiful bowl.
Great recipe that I shall try this Christmas! Thank you!
I've made this the last couple of years and it's fantastic. Really easy too.
Thank you very much for the opportunity to enjoy both the lovely pudding recipe and the history behind it!
Oh my! What a pleasure to watch and listen.
I hope to from now on, recognize Stir up Sunday. Should put that in my calendar right now.
Its my day off and I am making this right now! I planned ahead and ordered beef suet and REAL black currants online. They arrived a few days ago. Then I made my own candied mixed peel, because its not in any local stores. Can you tell I'm living in the U.S.? Hahaha. DNA and ancestry wise, I'm mostly British, and a total Christmas and culture nut. So of course, I have to try Christmas/plum pudding. Never had it before. It smelled amazing while I was stirring it up. Its boiling/steaming now. So fingers crossed, hope it comes out good. And I'll be reading my hardback authentic reproduction of the original release of Charles Dickens "A Christmas Carol" while I wait. I'm such a geek. Its February, lol. :)
I did the same last month for the same reasons.
Was it worth the effort?😊 I was considering doing it myself.
The world needs more “geeks” like you. Enjoy your Christmas 🎄
Check out recipies for brandy butter.
@@TheM2heavy We made Plum Duff a couple of years ago .. what a mission!😅 We were really questioning the whole idea - but when served, we all loved it - so now it’s our family tradition 😂
I made adjustments to the ingredients - shortenings replacing suet and Rum replacing Brandy... still taste magnificent😋😋😋
If you want it to be a really dark colour use prunes which are dried plums 🤔" plum pudding"😲😁 we make clootie dumpling in Scotland 😁
I enjoyed the historical background. I purchased a metal pudding tin with a locking lid while in GB in 1980. Could I use it for your recipe? My first pudding came out beautifully back then, but lost the recipe my host family gave me. Second recipe was a disaster. Looking forward to trying yours.
Yes, you can. I ordered a pudding tin a couple of years ago and used this recipe. It turned out very well!
I remember making Christmas Pudding when I was at catering college over 35 years ago. The head chef, Mr Shipman, liked me and told me I was making six when everyone else made one!! I was allowed to take one home and he had all the rest. When I got into work and told the head chef there what I had done the day before he was delighted and made me make dozens for the restaurant.
What can I use instead of suet?
Thank you very much for a lovely video. Calm and instructional and I shall be making this on Stir Up Sunday! Blessings
This is in the 1955 Betty Crocker picture cook book but it's called suet pudding. My grandmother & mom both made it & served it with lemon hard sauce. The hard sauce can be any fruit flavor, they both used lemon. My wife never heard of it, so I begged her to make it for our 2nd Christmas we were together. She did & for 2 or 3 yrs more then it just kind of never was mentioned again. Maybe I'll make it this year!
I think we have that cookbook! want to try this
The hard sauce in the old Betty Crocker cook book was not the kind my mom and grandma made, theirs was cooked and you put it on top of your slice of the suet pudding, that way each person can put as much or as little as they like. My wife googled it and found the cooked hard sauce version. It's got white sugar, corn starch, juice from a lemon, some lemon zest. Boil it to thicken then let it cool. For an elegant dessert experience with special guests, after clearing the table, give each guest a dessert plate with a slice of suet pudding on it, then have a small pot in the center of the table with the warm hard sauce in it, maybe like an old Fondo pot and a warming candle under it, to keep it warm. Use a gravy ladle to serve the hard sauce. Let guest put as much or as little as they like. You can make suet pudding with diced apples and raisins or more like fruit cake, with Citron, figs, dates, raisins and diced apples.
@@theresamay9481 read my comment below about the cooked hard sauce.
Love how you capture the sound of the mixture.
Gorgeous recipe ..my Mum (born 1912) and Nan (born 1888).made some kind of pudding wrapped in pudding cloth almost every day 😊
Looks fantastic! I'm going to make one this Xmas. Thank you for the stories & the paced delivery of the recipe.
I’ts so interesting always to hear about English or any type of cookery ,so I certainly will keep going to. These particular videos
I put a fresh sprig of Holly on the top of my pudding every year and flambe it with brandy while we sing We Wish You A Merry Christmas. If you use fresh holly, it won't burn.
This was an absolute treasure. I really enjoyed this video 😊
The waterproofing step was tremendously helpful, worked out very well, thanks Pen!
You are amazing! Absolutely wonderful and lovely little video. Thank you so much!
Food, Glorious Food.... from Oliver(Twist) Yes I love Charles Dickens!! ❤ Thank you for this really nice video and Merry Christmas 2020!! ❤🎄🎁🎁🎁😊
Love it. Thank you.
Thanks you. Loved the video.
Watching this at almost midnight on New Year's Day 2021! And boy am I now in the mood for some Xmas pudding. This looks absolutely scrummy, and a lot easier to make than I imagined.
How lovely. Well done !
I also add a grated cooking apple but the thing that I think is unusual it the added finely grated carrot it adds sweetness. This is a very old family recipe.
Really enjoyable and informative video, thank you so much for making it
She’s so beautiful and I loved this video. Thank you for sharing this! I wish I could do this.
what is christmas in july? christmas day in july. turkey dinner at 3 pm, some exchange gifts, all because we need a break during the year, and what a better way to remind the Lord !
Made this last year. It came out just right.
Wow! She is Amazing!
So lovely. Thank you.
I bet this would do well in an Instant Pot . . yessssssss.
Now I’ll have to get some suet!
Awesome Job and I truly enjoyed the "Dickens" information. Wish I could find some suet! I want to make this. I'm in South Korea. Not sure where I can find Suet here.
I made this and it turned out perfect!
I have loved Dickens all of my life since watching Alistair in that 1951 best version. but all recipes (But for Fanny Credcock's) Recipes have the batter so loose it cant's be molded into a Ball like the original one in the Book. how can I add something to make it mold without destroying the Taste?
Thank you.
Looks easy to make. Will think about making a Christmas pudding this year instead of buying one.
Wonderful video! I have a recipe for Figgy pudding which uses fresh grapefruit and is delicious!
Nice narrative about the history as well as a good recipe. Mine is a similar recipe but steamed for 9 hours!
THANK YOU SOOOOO MUCH FOR SHARING THIS WITH THE WORLD! ESPECIALLY FOR THE U.S. HISTORY BUFFS!
I made it last year, and am already buying groceries to make it this year! A great recipe! I add more alcohol though, it makes the taste even richer.
Top stuff!
Well worth the effort compared to store bought puddings :)
Beautiful 👌
gonna give this recipe a try, 'n i can't wait to taste it !
My Grandmother used to make this at Christmas. She also made a white sauce that she poured over slices of it.
Could you give a proportionate content list of British "mixed spice"? Yes, the ones you specifically mentioned are common, but I'd like to understand what the Brits call mixed spice. I have a few Dutch spice mixes that I make myself because I cannot purchase them in the US (and they also use those same basic ones, but have typically Dutch additions) so I'd like to be able to make & have culturally British mixed spice on hand.
Also, I've read about making it well ahead of time and periodically brushing it with more brandy, and I've never understood how to do that while avoiding mold or anything else. Would it require being made in a cloth for that? (I use a ceramic pudding basin with a lid, and the lid and bottom of the basin have notches for the string to stay in place.) I'd appreciate it if you could explain that, as it's a process I don't know too many details about.
Thank you.
Btw, there is a Dutch New Year's eve treat filled with dried fruit & peel, and it too calls for (grated) apple. I'm wondering if it's to add extra moisture.
Thank you. I love you
esto es una maravilla!!😍😘😘😘
You did a great job! American Heritage has a segment where they cook “the Victorian way” and they make this and other foods exactly as they did back then. If you like this you will really enjoy that.
I was just wondering what mixed peel you use? is it orange,lemon,grapefruit? Or orange, lemon, lime im making my own since our stores here dont sell it .
Orange n lemon yo
@@matt071482 ty
You might find candied peel online, or make your own. It’s delicious.
I’m American and didn’t grow up with having a pudding at Christmas. I’ve wanted to make one the last couple of years. I think its too late for me to make one this year. Next year for sure
Try it anyway! That way you can make any adjustments to the recipe before next Christmas.
Marjorie Kloster thank you!!!
@@matthewseitz9995 If you do try it, let me know how you liked it, ok? Thanks, Matthew.⚘
Marjorie Kloster I will
Next week is stir up Sunday
Memories of decades ago, mom used to make them, with the pudding cloth tied and the corners looped back up, tied together and hung on hooks in the pantry for the next year, must make my own instead of buying one.
I mixed it up today on stir up Sunday, my very first Christmas pudding. I used what looks like the very same pudding bowl, but I’m going to get two puddings out of this recipe. It would be helpful if you said what size pudding bowl to use!
how big has to be the pot for the pudding?
it looks sooooo yummy !
Christmas 🎄 2020 American, obviously, can anyone tell me about the ingredient called suet? 🙏🏻thank you 🎄
@ Linda Buck
Beef suet is the highly desirable fat above the kidneys. It's diced(finely)for this recipe I believe.
Looks wonderful is there written out recipie?
My Mum used to do a small fold in the tinfoil to allow for the expansion of the air.
Thanks for sharing , my question is if I don’t want to steam right away and just store it after mixing all the eggs will it go bad with all the egg just storing it . I want to keep it a few days raw before Christmas 🎄
Having made Christmas pudding in the past and my own mothers recipe unfortunately turning green (we only looked 2 days prior and were very disappointed 😔) I can tell you the best method I adopted from the experience (Which turned out incredibly delicious) Is to steam it straight away as the recipe tells you, poke many many holes into it after its cooled with a skewer, wrap it up with baking paper, string and an extra layer of foil and around every 1-2 weeks add a tablespoon of brandy and/or a tablespoon of sherry (So 2 tablespoons in all). Depending on how long you wish to keep it, you could start to spread this time out to 2 weeks and then monthly and not worry about it too much doing its own thing. I made 2 in the September, served 1 at Christmas that year and managed to keep the other one all the way to the following christmas and it was amazing! Aged with the alcohol, I don't think I could have purchased a better pudding in the store (If I do say so myself 😆) and it felt like a very momentous achievement to have put all that care and time in to it. I appreciate this method might not be suitable for everyone, especially if you don't want to use alcohol at all in the recipe. But I did find it didn't taste incredibly alcoholic and much of it had most likely evaporated, but only preserved and intensified the flavour of the pudding, so not to worry on that front. I know you posted quite a while ago, but I hope this helps for future baking!
Oli2592 aww 🥰 thanks so much for the information. Appreciate it very much ..
@@tracyvancuylenburg4943 steam it as soon as its made and reheat it by steaming again when you want to eat it.
We always made ours the day after Thanksgiving, and doused the stored puddings with brandy every few days. It really must have time to "ripen", a month is traditional. Fyi my mum was from Wales, so the UK way is traditional. Fruitcakes the same, need to make at leat a few weeks ahead. The brandy preserves the food. Store in cool place (we had a fruit cellar but not everyone lives in a 100 year old house.) Enjoy! Also the old frutcake recipes weren't the dreaded leaden citrony disasters but lovely fruity cakes. Friends and family lined up in hopes of receiving my mum's fruitcake. She made 6 dozen, so most who wanted em got em. My job as a little one was picking the nuts which came from our own trees. Fond memories f a tradition passed down. Made mine last weekend, only 2 dozen cakes tho.
@@Oli-bm1ee LOL that reminds me of my Irish grandmother. She'd store hers that way since she had no refrigeration back then. She once said of a pudding saved since the year before that it had gotten so strong she was afraid to take it down from the cupboard. She did take it down, though, and it was amazing! Years later, when we'd moved to the U.S., she made a pudding and posted it over to us. For me, Christmas pudding = love.
Is the pudding served straight away from cooking or does it need to set? Thank you.
Served straight after coming out the pot is best but if you’ve added enough alcohol it should potentially last for years before serving if you want to leave it.
Just reboil for about an hour if you leave it and you’ve got got perfectly fine figgy pudding
My mum would put it aside and add more alcohol to it weekly by poking it with a skewer and pouring or brushing on more of whatever (brandy, rum, etc.)
Do you use light or dark brown sugar?
What size basin is that? I just picked up a 900ml/0.95 quart basin but not sure if that is too small.
I went to doing maths and ended up with 1,100 mls for the pudding after mixing, not counting the eggs or apple.
Very good! The real thing, unlike some we might mention.
I made this for my family and said "Gor blesh ush everyone!" and then my family left me.
What is “grease proof paper” that she puts in bottom of bowl and on top? Is it parchment paper in the US or “wax paper” thank you.
parchment works
Thank you!
What is beef suet and how do you get it?
Can a different liquor be used if you don't have brandy?
Just put it on to steam. Thank you.
Has anyone converted the recipe to Imperial measurements? Never converted a recipe before and am concerned I will not get it right. Grams to ounces or grams to cups? Weight or volume? Help.
1 kilogram is 2.2 pounds. 1 ounce is 30 grams. 1 teaspoon is 5 millilitres. 1 tablespoon is 15 millilitres. 1 cup is approximately a quarter litres. 2 cups is approximately 1 pint. 1 quart is approximately 4 cups or 1 liter. Canadian here...we do a lot of converting here because we sometimes use both systems of measurement. I would get a cheap scale to weigh the items out though as its much easier to weigh each item and zero the scale off in between each addition.
@@applegal3058 Thank you! One of my concerns is whether it is weight or volume. Grams is weight, liters volume, right?
@@debrakroening3826 yup. Grams is weight measurement. Litres and millilitres is volume.
In Canada, fresh fruit, vegetables and meats are advertised in the flyer as $ per pound, but in the store its shown as $ per kilograms instead of pounds on the labels. Sometimes it shows the price per pound on the shelf, but items purchased will show on receipts as cost per kilogram. If I have a recipe that says I need a pound of meat, but my store's meat package shows weight in kilograms, I estimate that about a half kilogram is one pound...so I buy a half kilo for said recipe. The more you do it, the better you get at estimating imperial to metric and vice versa. Again, having a good scale, that shows both systems of measurements is good, as well as measuring cups showing both ounces and millilitres.
@@applegal3058 Thank you!
hello,anyone know the size of the pudding tin
She said 1.5 litre :)
Very nice.
But Mrs. Crocombe from English Heritage set it afire with a holly on top. It's apparently flame-proof for a minute or so.
Can you use butter instead of suet?