BS: Christmas Pudding Recipe

Subject: BS: Christmas Pudding Recipe
From: Den
Date: 12 Dec 06 - 10:51 AM

Horror of horrors, I've lost my Mum's Christmas pud recipe. She used to put a bottle of Guinness in it. I remember that part for some reason. Anyone have any good traditional pud recipes?

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 12 Dec 06 - 10:58 AM

Christmas Pudding

l lb of each:
   raisins
   currants
   golden raisins
   breadcrumbs
   brown sugar

8oz Suet

4oz each:
   Mixed peel
   glace cherries chopped
   almonds chopped

1 each:
   Lemon - grate rind
   orange - grate rind
   carrot - grated
   apple - grated

1 tbs Flour

1 tsp mixed spice

Pinch salt

6-8 Eggs

10oz Guiness

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 12 Dec 06 - 11:51 AM

That's a good start. Do you eat it raw?

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 12 Dec 06 - 11:59 AM

*grin* I assumed anyone who usually made Christmas puddings would know how to assemble and steam.

mix ingredients. Place in a greased pudding bowl; cover and steam 4 hours.

cool, turn out, wrap and store, liquouring up as desired.

Subject: RE: BS: Christmas Pudding Recipe
From: Den
Date: 12 Dec 06 - 01:06 PM

That's a good one MMario. Keep em comin' folks.

Subject: RE: BS: Christmas Pudding Recipe
From: Strollin' Johnny
Date: 12 Dec 06 - 02:47 PM

Jay-ZUS MMario!! You could feed the five thousand with that monster! How d'you lift it into the steamer - tower crane?? LOL!

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 12 Dec 06 - 02:53 PM

I sometimes divide it in two - but it's only a 6 lb fruitcake - not that large.

Subject: RE: BS: Christmas Pudding Recipe
From: DMcG
Date: 12 Dec 06 - 03:05 PM

John Kirkpatrick has set his mother's Christmas Pudding recipe to music and I gather it is on his latest CD.

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 12 Dec 06 - 03:11 PM

I always soak my vine fruits in a mix of equal parts brandy and rum for 2 days at least before I use them in my pudding recipe, then mix together with dark stout, but don't make it too wet. Traditionally it should be made on Stir Up Sunday, which is the sunday before Advent.

Subject: RE: BS: Christmas Pudding Recipe
From: Bert
Date: 12 Dec 06 - 03:18 PM

Sam's Pudding

Subject: RE: BS: Christmas Pudding Recipe
From: My guru always said
Date: 12 Dec 06 - 03:35 PM

Yes, I heard John Kirkpatrick sing his Mother's recipe song recently & got the CD - it's brilliant!! Will transcribe & pop it here asap....

Subject: RE: BS: Christmas Pudding Recipe
From: Q (Frank Staplin)
Date: 12 Dec 06 - 03:37 PM

Thanks, Bert!

Subject: RE: BS: Christmas Pudding Recipe
From: Q (Frank Staplin)
Date: 12 Dec 06 - 03:39 PM

(Sam Small's Christmas Pudding already in the DT)

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 12 Dec 06 - 05:23 PM

Adding more breadcrumbs makes it lighter.
Adding more flour makes it heavier.
Adding more fruit makes it - guess what - fruitier.
Adding a little ginger makes it warmer.
Adding black treacle makes it darker.
And if you want it to be a real 'plum pudding' include some chopped prunes with the fruit.

Subject: RE: BS: Christmas Pudding Recipe
From: catspaw49
Date: 12 Dec 06 - 05:24 PM

Adding it to your trash makes it simpler.

Spaw

Subject: RE: BS: Christmas Pudding Recipe
From: Long Firm Freddie
Date: 12 Dec 06 - 05:30 PM

Delia's recipe

and to go with it:

Rum Sauce

Yum!

LFF

Subject: RE: BS: Christmas Pudding Recipe
From: old girl
Date: 12 Dec 06 - 07:41 PM

Cats Christmas pud is wonderful but her punch is out of this world (well it put me out of this world when I drank it)Cheers hic

Subject: RE: BS: Christmas Pudding Recipe
From: Q (Frank Staplin)
Date: 12 Dec 06 - 11:38 PM

Spicy Pumpkin pie topped with whipped eggnog beats them all.

Subject: RE: BS: Christmas Pudding Recipe
From: dianavan
Date: 13 Dec 06 - 12:06 AM

I didn't know you could whip eggnog. Is there a trick or is it that I've just never tried it?

Subject: RE: BS: Christmas Pudding Recipe
From: Strollin' Johnny
Date: 13 Dec 06 - 08:26 AM

For medical reasons, I can't have alcohol. Is it true that, if you put booze into a cake or pudding (or any sort of cooking for that matter) the alcohol cooks out?

No smart-arses please - this is literally a life-and-death question!!
S:0)

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 13 Dec 06 - 08:30 AM

a large percentage does - so it really depends on how much, how long it is cooked - whether or not it is covered when cooking, etc.

when in doubt - leave it out. or substitute a non-alcohol based flavouring.

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 13 Dec 06 - 10:23 AM

I was listening to a program about this recently (can't give you a link, sorry) but they said that while the presumption is that the alcohol all cooks out, it doesn't always. So if it is a problem, I agree with MMario, leave it out. I wonder if the flavoring would do? It also has some alcohol, but considering the density of the flavor vs the volume (a teaspoon or two) you might find a suitable substitute.

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Cats
Date: 13 Dec 06 - 11:31 AM

Now if you want a good recipe for mincemeat....my grandmothers recipe starts with 'Take half a pint of brandy and half a pint of rum'. Thanks old girl for the comments on my pud and punch. Now which one was that, the Christmas one or the summer one with champagne and brandy? Perhaps I ought to publish my own cookery book or hire myself out to cook for other peoples dinner parties. Wild boar stuffed with apple rings soaked in calavados is our christmas lunch this year. [Not its head but we can sing the carol as I bring it in.. any excuse!

Subject: RE: BS: Christmas Pudding Recipe
From: Bert
Date: 13 Dec 06 - 12:46 PM

Where do you get your wild boar Cats?

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 13 Dec 06 - 12:48 PM

and what are the plus factors of wild boar over regular pork?

Subject: RE: BS: Christmas Pudding Recipe
From: Scoville
Date: 13 Dec 06 - 12:53 PM

My mother often makes fruitcakes without soaking them in alcohol (little bit of whiskey cooked in). She's also made them without any alcohol at all for Muslim friends. Tastes slightly different but not in a bad way; you could probably make up for it with some sort of alcohol-free extract or some fruit zest if it mattered to you. I don't know about puddings, though. Not many Christmas puddings over here.

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 13 Dec 06 - 01:16 PM

Hi Folks , this is another Christmas cooking tip from Aunty Cats.... My Boar comes from the farm at Linkinhorne, which is about a mile and a half down the lane and is killed and butchered by our local butcher on his farm about 2 miles away, so, very low food miles and less stress on the animals. The animals live as close to being in a wild state as possible, hence wild and not tame! Wild Boar does taste very different to pork. Although they are the same family, the meat is darker and has a slightly more gamey taste to it. It is not overpowering and is therefore able to carry some really good and quite delicate flavours with it. I frequently do boar steaks flash fried and then add concentrate of elderflower or lemon grass and ginger cordial to the pan, a little finely chopped shallot and one or two thinly sliced chestnut mushrooms thrown in at the very last minute. Very quick, no more than about 10 minutes, and very tasty and succulent. Also, boar actually helps to reduce Cholesterol, whereas only 2 pig breeds do.

Subject: RE: BS: Christmas Pudding Recipe
From: Kajikit
Date: 13 Dec 06 - 01:46 PM

Strolling Johnny - cooking does NOT remove all the alcohol from food. The safest thing to do is not to use it at all if you can't have it...

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 13 Dec 06 - 06:37 PM

I need to make a Christmas pud that vegetarians can share.
Veggie suet is made of hydrogenated vegetable oil, so not acceptable to me, never mind anyone else.
Would butter do instead - maybe get it very cold, then grate it, or melt and add with the liquids?

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Cats
Date: 14 Dec 06 - 05:06 AM

Butter is Ok if you are using the pudding relatively soon. Suet is used for the keeping qualities. You can make a very good Christmas pudding rapidly, without having to use suet or butter, if you use vegetarian mincemeat as the base. Add more mixed fruits, try apricots, prunes, crystalised pineapple and stem ginger, then flour, spices, eggs [if you want] and mix with an organic dark porter. Steam for 4-5 hours then leave for a week, or less if you are in a hurry, and re steam for 3 hours on the day of eating. It's really good.

Subject: RE: BS: Christmas Pudding Recipe
From: old girl
Date: 14 Dec 06 - 06:58 AM

The punch I tried of yours cat (should I have said drank) was the one you made for the New Year 2000 party, please send me the recipe.

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Penny S. Elsewhere
Date: 14 Dec 06 - 07:33 AM

I have used strongly brewed tea as the soaking liquid - Earl Grey adds a nice citrussy touch.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 14 Dec 06 - 08:30 AM

don't forget that some vegetarians don't do dairy either.

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Cats
Date: 14 Dec 06 - 08:47 AM

That'll be the brandy and champagne punch then. Slice apple, orange lemon and lime. Put in punch bowl. Soak for 24hrs in Brandy. Put in ice cubes - use a variety here. Some could be made with lady grey Tea made up weak, some should have flower heads in them -lovage flowers are good, make some with lime juice in or lemon juice in, so you get a variety of back tastes and colours. Then, mix 1 bottle brandy with 2 bottles champagne or other fizzy white wine [make it decent]and pour over.   The next part is the most important. Gather 6 or 8 very good friends around before the party starts to 'Fathom the Bowl'. After singing to it you have to taste the punch and adjust the flavours - and invariably make more punch. [ At that party I used 6 bottles of brandy and a dozen bottles of champagne.] Make sure you eat the fruit as well but for heavens sake, don't even think about driving after you have drunk any of this or eaten the fruit. This years New Years Eve will be hibiscus buds, which you can buy in syrup. Put one in the bottom of a champagne flute, pour over a little of the syrup then top up with champagne. Wait and you will see the bud opens and the champagne turns pink. You can eat the flower at the end.

Subject: RE: BS: Christmas Pudding Recipe
From: Donuel
Date: 14 Dec 06 - 09:36 AM

Sauce:4 oz. each
Champagne, Cognac, Drambouie, Grande Marnier, single malt scotch,

2Tbs Strawberry syrup
1 lb rumcake crumbs.
Steam 1 cup rice in 4 cups Smirnoff Citrus Vodka.

Assemble:

First start to sample the sauce ingredients until the urge to make the pudding passes.

Subject: RE: BS: Christmas Pudding Recipe
From: old girl
Date: 15 Dec 06 - 08:38 AM

I'm feeling drunk just reading how to make the punch. thanks kathy

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,dax
Date: 15 Dec 06 - 03:44 PM

No, No No!
Ya don't mix single malt scotch with anything but spit!

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 16 Dec 06 - 06:00 AM

It doesn't in fact say you should mix anything except the rice and citrus vodka.
The instructions are: 'First start to sample the sauce ingredients until the urge ... passes.

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 16 Dec 06 - 07:58 PM

Thread shift of sorts:

Last year my Secret Santa (My Guru Always Says) sent a plethora of goodies, and the one that the kids have inquired about for this year goes by the unlikely name of Auntie's (brand) "Spotted Dick." We can buy it on the internet, rather pricey for a couple of cups of very good cake. But recipes should be easy, right? Well, they're great if you're in the UK and are used to WEIGHING all of your ingredients in metric amounts instead of measuring in containers.

Do any of you intrepid bakers out there have an American recipe for this "pudding" that looks like a cake, about the consistency of carrot cake, called Spotted Dick?

Thanks!

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 16 Dec 06 - 08:09 PM

And what is a "pudding cloth?" I've been looking around the Internet some more. Some recipes fancy, some plain, all from the UK. We particularly liked the spices but some recipes are quite plain. And some suggest serving with custard, a step we probably wouldn't bother with.

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 16 Dec 06 - 08:10 PM

Oh, one more thought--how does one "shred" suet? I thought suet was another name for lard?

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Partridge
Date: 17 Dec 06 - 01:44 AM

I'll try and convert spotted dick into cups for you.
A pudding cloth is usually muslin but you can use greaseproof paper instead. Suet is a kind of lard but its very hard. We buy it here already shredded in little boxes,

Pat x

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Partridge
Date: 17 Dec 06 - 02:33 AM

My attempts at the conversion failed, but I did find this recipe. Its not quite the same but fairly close. It substitutes butter for suet and currents for raisins

Pat x

RECIPE INGREDIENTS


1/2 cup brandy

3/4 cup currants

5 tablespoons unsalted butter

1/2 cup sugar

3 eggs

1 2/3 cups self-rising flour

1 teaspoon baking powder

2 tablespoons light corn syrup or golden syrup, plus 1/4 cup, for serving

Light cream (single) , for serving





RECIPE METHOD


Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.


Preheat oven to 350 degrees F. Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.


Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat. Add the currants and brandy and stir.


Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden.


Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.


Serve the Spotted Dick warm with cream and the warmed syrup.

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST,Partridge
Date: 17 Dec 06 - 02:48 AM

I also found this link to a more authentic spotted dick
clicky

Pat x

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 17 Dec 06 - 07:24 AM

Here, packets of shredded suet are much easier to find in shops than lumps of suet, but if you have the suet in a lump it can be grated if it is cold.

Subject: RE: BS: Christmas Pudding Recipe
From: Black Beauty
Date: 17 Dec 06 - 08:39 AM

My gran makes ours every year and it's lovely. Her mum gave her the recipe.

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 17 Dec 06 - 09:31 AM

You can also wrap the pudding in buttered foil, with a pleat in it to allow for expansion.

It does need something poured over, and the traditional custard is made with custard powder, which is cornflour with yellow colouring and a flavouring claiming to be vanilla.

Suet is the kidney fat from beef.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: jacqui.c
Date: 17 Dec 06 - 09:59 AM

You can also get vegetable suet which works quite well. I have had my daughter mail me suet from the UK and now bring some back when I visit. I've had some success with Steak and kidney pudding in Maine - goes down a treat!

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 17 Dec 06 - 10:07 AM

I have used vegetable suet, but have now discovered it is hydrogenated vegetable fat, so I'm back to beef.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 17 Dec 06 - 10:30 AM

If anyone knows of a vegetable suet that is NOT hydrogenated, pleeease let us know.

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 17 Dec 06 - 10:57 AM

This is interesting, and thanks Jacqui for the offer to bring some back--I think this might be another example of nations separated by a common language. :) (I told her that I grew up with the idea that "suet" was some gross thing that would be on a par of eating bugs. . . yet it appears that suet is simply a form of what we call shortening. And I've just remembered--suet is used for bird feeders over here.) I have stopped using the vegetable shortening and switched to the animal fat variety (the consistency is a little different, so I'm having to adjust some of the liquid levels I typically use in recipes).

Over here there is a margarine substitute brand called "Smart Balance" that doesn't have the trans fats that are the problem in other margarines and shortening. And I have been switching back to using butter also. What I need to research is where cholesterol fits into all of this--I don't want to trade one problem for another.

Thanks Pat/Partridge for the Epicurious recipe--it sounds very good as far as something I can imagine the results and see how it cooks, with measurements I can use. I'll print that out and give it a try. And custard is a must? I make custards regularly, but usually heavier in puddinggs (like bread pudding or pumpkin pie) and in quiche. I've had links to that site before, but in my Google search it wasn't coming up. (I think our Mudcat friend MMario uses that site on occasion).

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 17 Dec 06 - 11:02 AM

There is cholesterol, can't be helped in the recipe, but you wouldn't want to eat suet puddings every day.

My mother used to make plain suet pudding and put a variety of "garnishes" on the table for us to choose from, jam, marmalade, butter with brown or white sugar, golden syrup. (Garnishes is too posh a word for a meal which went with very busy washing morning.)

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 17 Dec 06 - 11:09 AM

I was thinking out loud on that part about cholesterol, considering my switch for everyday cooking from vegetable shortening to a lard-mix shortening. Anything like that pudding with this many steps has to be something you make rarely, so the effects of eating the ingredients only occasionally are not going to register, is my guess.

Thanks again for taking the time to post it. Maybe I'll cook up a batch and put on a few Poirot mysteries to set the scene. (One of his mysteries includes a clue in the holiday pudding, though I think it is a different sort).

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 17 Dec 06 - 03:45 PM

Hmmm. I've now read that recipe. My version goes - sling all the dry ingredients into the mixing bowl (obviously theres an extra step if you have to clean and shred the suet), and add water little by little until the dough is soft and springy, a little like scone or biscuit(that'a US biscuit)dough. Form it into a sausage shape just under 3 inches diameter, and wrap into a parcel in buttered foil, ensuring that the joins are folded over several times. Put it into a steamer and cook. (Time above) If it's in a pudding basin it isn't really spotted dick. Mum's plain pudding was in a basin - I do unsweetened suet pudding to serve with roast lamb. Mix flour suet and water to soft dough and sling into basin. Cover with foil and steam. It should by rights then be sliced and placed under the joint to soak up the gravy and get a crisp surface where there is no gravy. (This is from Sussex)

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 18 Dec 06 - 09:39 AM

just a note here, people. One of the reasons suet is used in these puddings is that it is one of the more "solid" fats - has a higher melting point.

the more "solid" a fat is at room temperature (or above) the more hydrogenated it is. whether this is natural as in copra and suet or processed as in vegetable suets and margarines they cannot raise the melting point of the fat (thus making it more solid at room temperature) without hyrdogenating it - or adulterating it with a sustance that ISN'T fat at all - such as starches and gelatins.

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 18 Dec 06 - 10:01 AM

Is there something about these puddings that requires that more solid fat, or is it that these are old recipes from a time in food preservation when the fat used was what was available and it had been preserved this way? Does using something else diminish the pudding or effect the chemistry of how it cooks?

Interesting and tasty topic!

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 18 Dec 06 - 05:09 PM

They wouldn't be the same texture, nor keep so well. But you're probably right about them being a way to use up the fat. Butter was for best.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: JennieG
Date: 18 Dec 06 - 07:15 PM

I like Christmas pud, and am also very fond of mincemeat. Even though our Christmas climate is different in Oz many of us stick to our pud.

I have also made (yonks ago when our sons were younger) an ice cream Christmas pud.

Slightly soften a container of really good quality ice cream (yes, you have to pay a bit more but it's worth it)
Mix in some raisins soaked in a judicious amount of alcohol - brandy is fine
Also mix in one or two crumbled chocolate mint bars - dark is best
Add anything else your little heart desires, frozen berries, nuts are good

Pack the resulting mess in a pudding basin and freeze

Soften by running hot water over the outside of the basin

Turn out onto that lovely plate someone once gave you and serve in slices

It's a bit like an Italian cassata

Merry Christmas all!

Cheers
JennieG

Subject: RE: BS: Christmas Pudding Recipe
From: Stilly River Sage
Date: 18 Dec 06 - 11:43 PM

Sounds interesting! Do you start with a simple ice cream (vanilla) or do you up the ante by starting with a chocolate or cherry or something that already has its own supply of candy or fruit?

SRS

Subject: RE: BS: Christmas Pudding Recipe
From: JennieG
Date: 19 Dec 06 - 12:21 AM

I think if you are going to tart up ice cream it might be better to start with a good quality vanilla.

Cheers
JennieG

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 19 Dec 06 - 04:17 AM

I've done that with crumbled Christmas pud. I think I may have added some Cointreau. At any rate, it's disappeared. I used clotted cream icecream.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: Grab
Date: 19 Dec 06 - 07:17 AM

I think my best one came from the Reader's Digest cookbook - it involves beer, chopped prunes and other stuff. I just took it straight from the recipe and did a taste test with that, a different recipe and a load of supermarket puds, and the one with beer and prunes came out best. I'll try and find more details.

This year we couldn't be arsed with cooking them, so we've checked the supermarkets again. Tesco's "Luxury" one seems to be the winner this time - it's significantly better than the "Finest" one.

Graham.

Subject: RE: BS: Christmas Pudding Recipe
From: GUEST, Topsie
Date: 19 Dec 06 - 07:55 AM

In my experience, as far as Tesco is concerned, 'Finest' means

'a posher packet, and a higher price'

There is usually nothing 'fine' about it.

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 19 Dec 06 - 08:24 AM

SRS - yes, the more hydrogenated fat makes a better keeping pudding - also - because of the higher melting temperature the fat reacts more slowly with the starch of the pudding - which causes a different texture --the slower melting of the fat aids in the swelling of the starch crystals.

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 19 Dec 06 - 09:27 AM

When I make a Christmas pud ice cream, I make home made clotted cream ice cream, using clotted cream from the farm up the road, or you can buy a really good quality one as JennieG suggests, then add a jar of homemade mincemeat which, of course has loads of fruit already soaked in alcohol in it. The problem with adding neat alcohol to ice cream in copious amounts is that it stops it freezing, but if it is alraedy in something else then it should be OK.

Subject: RE: BS: Christmas Pudding Recipe
From: My guru always said
Date: 19 Dec 06 - 09:36 AM

Thanks JennieG, gonna try that ice-cream Pud!! Probably rum-soaked sultanas & good vanilla with some choccie flakes chucked in. In honour of our wonderful home-cooker Cats (and I can say that from experience) I shall add some clotted cream on the side - though it'll probably be from Tesco's!!

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 19 Dec 06 - 09:50 AM

Guru - I can always get it posted to you or you could go on to Roddas website and see if they can.

Subject: RE: BS: Christmas Pudding Recipe
From: Penny S.
Date: 19 Dec 06 - 11:13 AM

Shouldn't the mincemeat be cooked first, as it has suet in it? I think the Cointreau was in some whipped cream I had by me, so stirred in.

Penny

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 19 Dec 06 - 02:03 PM

There is so little suet in the mincemeat it doesn't really matter but for those of you with time on your hands you can pick it out.

Subject: RE: BS: Christmas Pudding Recipe
From: MMario
Date: 19 Dec 06 - 02:17 PM

isn't the suet in mincemeat already cooked?

Subject: RE: BS: Christmas Pudding Recipe
From: Cats
Date: 19 Dec 06 - 03:00 PM

No