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.
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!
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. :)
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!!
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?
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.
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.
Thank you so much, I love "A Christmas Carol" and I usually read the passage of the Cratchits' Christmas dinner to my pupils at school. Greetings from Italy and merry Christmas
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.
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!
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.
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'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!
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.
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 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?
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.
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.
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.
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.
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 !
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’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
Very good video. Easy to understand and to follow. But you forgot one very important step. You didn't soak the fruit in the alcohol. And it sure would have made a nice ending to your video to see you light it on fire and serve it. :)
If I understand correctly, Ms Vogler is recreating the Eliza Action recipe, which does not call for soaking the fruit in alcohol. Perhaps you missed that...
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 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 mixed it up today on stir up Sunday, my very first Christmas pudding. I used what looks like the vary 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!
What on earth is wrong with a pudding cloth?? Almost every presenter makes a comment about being grateful for not needing a pudding cloth and I can't figure out what is so terrible about a pudding cloth. We used a cloth every year to create our "island Christmas pudding". It's a Samoan pudding, made with fruit like the usual pud but much lighter and less rich and we always ALWAYS boiled it in a CLOTH. It simply wouldn't have been the same otherwise. (I admit I don't like Xmas pudding..... except for a slice of that one, the day after, fried in butter with vanilla ice cream)
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.
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.
yes, a public comment i gave your video a like, i am cordially inviting you and any other dicken's fans to my home on july 16th, 2021, for christmas in july !
This is one of my absolute favorite videos! I love the sounds of the kitchen but mostly from the host’s voice and explanations!
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.
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!
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.
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
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?
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
Just a lovely warm video. Thank you.
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.
I am just seeing this in 2021.
How lovely, thank you!
Thank you so much, I love "A Christmas Carol" and I usually read the passage of the Cratchits' Christmas dinner to my pupils at school. Greetings from Italy and merry Christmas
Made this pudding this Christmas (2020). Turned out magnificent!
Did you light it up?
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!
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
Would be delighted to see more videos by Ms. Vogler. Just love her approach.
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.
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!
Congratulations! Very well done. easy to digest and straightforward and an intelligent and competent presenter. Thank you for posting
Love it! We watch, "A Christmas Carol," every year. Thank you!
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 very much for the opportunity to enjoy both the lovely pudding recipe and the history behind it!
Love love love that beautiful bowl.
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!
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 .
Wonderful video and I enjoyed learning some history. I love A Christmas Carol.
Great recipe that I shall try this Christmas! Thank you!
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!
Oh my! What a pleasure to watch and listen.
This was an absolute treasure. I really enjoyed this video 😊
Love how you capture the sound of the mixture.
She’s adorable so it’s worth watching just for her.❤
Agreed
The waterproofing step was tremendously helpful, worked out very well, thanks Pen!
Thank you very much for a lovely video. Calm and instructional and I shall be making this on Stir Up Sunday! Blessings
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
You are amazing! Absolutely wonderful and lovely little video. Thank you so much!
I made adjustments to the ingredients - shortenings replacing suet and Rum replacing Brandy... still taste magnificent😋😋😋
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.
Gorgeous recipe ..my Mum (born 1912) and Nan (born 1888).made some kind of pudding wrapped in pudding cloth almost every day 😊
She’s so beautiful and I loved this video. Thank you for sharing this! I wish I could do this.
I hope to from now on, recognize Stir up Sunday. Should put that in my calendar right now.
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.
Food, Glorious Food.... from Oliver(Twist) Yes I love Charles Dickens!! ❤ Thank you for this really nice video and Merry Christmas 2020!! ❤🎄🎁🎁🎁😊
Thanks you. Loved the video.
If you want it to be a really dark colour use prunes which are dried plums 🤔" plum pudding"😲😁 we make clootie dumpling in Scotland 😁
How lovely. Well done !
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?
Really enjoyable and informative video, thank you so much for making it
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.
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?
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!
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.
Wonderful video! I have a recipe for Figgy pudding which uses fresh grapefruit and is delicious!
Looks easy to make. Will think about making a Christmas pudding this year instead of buying one.
Now I’ll have to get some suet!
Made this last year. It came out just right.
THANK YOU SOOOOO MUCH FOR SHARING THIS WITH THE WORLD! ESPECIALLY FOR THE U.S. HISTORY BUFFS!
So lovely. Thank you.
I made this and it turned out perfect!
Thank you.
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 !
Top stuff!
Well worth the effort compared to store bought puddings :)
Wow! She is Amazing!
Nice narrative about the history as well as a good recipe. Mine is a similar recipe but steamed for 9 hours!
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.
My Grandmother used to make this at Christmas. She also made a white sauce that she poured over slices of it.
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.
Thank you. I love you
gonna give this recipe a try, 'n i can't wait to taste it !
Beautiful 👌
I bet this would do well in an Instant Pot . . yessssssss.
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
Very good video. Easy to understand and to follow. But you forgot one very important step. You didn't soak the fruit in the alcohol. And it sure would have made a nice ending to your video to see you light it on fire and serve it. :)
If I understand correctly, Ms Vogler is recreating the Eliza Action recipe, which does not call for soaking the fruit in alcohol. Perhaps you missed that...
My grandmother soaked the fruit in alcohol for a good week. And then added more again when making the actual pudding.
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.
My Mum used to do a small fold in the tinfoil to allow for the expansion of the air.
esto es una maravilla!!😍😘😘😘
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.
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.
it looks sooooo yummy !
I mixed it up today on stir up Sunday, my very first Christmas pudding. I used what looks like the vary 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!
I wonder if this is how fruitcake developed.
That's what I was thinking! But this is better than a typical fruit cake, as fruit cakes tend to be very dry, with little or no flavor.
What on earth is wrong with a pudding cloth?? Almost every presenter makes a comment about being grateful for not needing a pudding cloth and I can't figure out what is so terrible about a pudding cloth. We used a cloth every year to create our "island Christmas pudding". It's a Samoan pudding, made with fruit like the usual pud but much lighter and less rich and we always ALWAYS boiled it in a CLOTH. It simply wouldn't have been the same otherwise. (I admit I don't like Xmas pudding..... except for a slice of that one, the day after, fried in butter with vanilla ice cream)
Very good! The real thing, unlike some we might mention.
Thank you!
Just put it on to steam. Thank you.
I made this for my family and said "Gor blesh ush everyone!" and then my family left me.
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.)
how big has to be the pot for the pudding?
Looks wonderful is there written out recipie?
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.
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!
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
That was so lovely and informative, can I be a food historian please
I can't believe that the pudding wasn't cut open so we could see the inside. Also, what about the brandy sauce?
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.
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.
How many people that supposed to feed? Why they always do it in the same bowl
yes, a public comment i gave your video a like, i am cordially inviting you and any other dicken's fans to my home on july 16th, 2021, for christmas in july !
Love yr puding