Yes the first part is how my mother, and then I used to cook our Xmas puddings. I can help you with the shaping part. To shape it, put your cloth into an appropriately shaped bowl. Put your mixture into that and press it then tie and remove from the bowl and you have a perfectly round pudding.
It was definitely the "what to do after the cooking' that always got me. Until my mother passed away she always made the Xmas puddings. One day in October I'd come home from school and there they would be, hanging on the four arms of our clothesline, drying in the sun. They'd stay out there for at least a week. I just can't work out how she managed to stop the birds pooing all over them.
I've done that but found my cloth has gone mouldy and I've had to quickly change the cloth. I was wondering whether she opened them up to dry first before storing or whether the sun did the trick. Will make two next month and experiment. Don't mind if I have to throw them away. I can always make one later. They are not particularly hard to make.
calista,
Sep 9, 6:48am
Mum had them hanging inside, which at least copes with the bird problem.Do you have a sheltered porch or conservatory that would do?
seniorbones,
Sep 9, 7:03am
No I cook them in a steam pudding bowl (Iknow alluminum is not the best but we are still alive and have done so for 37 years!) then keep them in the fridge, my daughter has done them in a pudding cloth and hung them in her hall cupboard then reboiled on the day too. Pam yours does sound nice and great the basic mix can be used for different things - if I get a day off in two weeks I might try this one for a change I have just been told its my turn this year! but there will only be 8 or maybe 10 of us and my two grandchildren wont eat fruit pud...more for us!!
buzzy110,
Sep 9, 7:20am
Thanks for that seniorbones. I'll cook up two in cloths and another in my pudding basin but I'll take it out of the basin and wrap in baking paper and then tinfoil and store in the fridge.
Often people freeze theirs but that doesn't allow them to mature and grow richer by the week. May as well make it the night before if you are going to freeze, at least it'll be fresh that way.
calista, I do have somewhere I can hang them inside. Just have to hope the ants don't climb up the walls and swarm along the pole and down the string into my puddings. Will have to watch for that and my DH's penchant to spray fly spray everywhere. lol.
nauru,
Sep 9, 8:36am
Buzzy - Tie a couple of bay leaves onto your string when hanging the pudding to dry, that will deter any ants
marcs,
Sep 5, 5:25am
I have a christmas pudding recipe and it calls for suet. Can I subtitute it for something else.
davidt4,
Sep 5, 5:27am
I would use butter.
lythande1,
Sep 5, 5:45am
Substitution for Suet
Is there a substitution for suet when cooking?
Ran out of suet mid-recipe, did you? Boy, we get more questions like that!
If you're making a traditional steamed pudding, especially a plum pudding, the answer is "no, there is no substitute for suet." Bet you didn't expect that answer, did you?
Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet.
Because suet has a high melting point, it serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. Additionally, suet, which does not have any meaty taste, imparts a rich flavor. The substitution of butter or shortening, especially in a steamed pudding, simply creates a dish that is heavy and greasy.
Needless to say, very few people cook with suet these days, and most run screaming from any recipe that even mentions the stuff. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening — which also has a relatively high melting point — for suet in most recipes and few people will notice.
And after all that I'd say Chefade - if you can still buy it.
marcs,
Sep 5, 6:53am
thnak lythande1. I don't have anything against suet and would happily eat it but we don't eat beef and that is my problem. If I find a butcher that will do sheep suet then I will use it. I might look for chefade. I live in Auz so not sure where I will find it.
cookessentials,
Sep 5, 6:55am
x1
I make a delicious Christmas pudding and have never put suet in it.
nauru,
Sep 5, 8:15am
Care to share your recipe cookes?
marcs,
Sep 6, 1:08am
x1
the person who gave me the pudding recipe said they use butter so I will go with that.
cookessentials,
Sep 6, 1:22am
x1
Two-In-One Rich Christmas Cake and Pudding
Basic fruit mixture 4½ cups (720g) sultanas 1 cup (150g) currants 1½ cups (250g) raisins, chopped 1 cup (170g) pitted dried dates, chopped 1 cup (170g) pitted prunes, chopped 3/4 cup (180g) glace cherries ½ cup (125g) chopped glace apricots ½ cup (115g) chopped glace pineapple 125g packet fine diced glace ginger 1 medium (150g) apple, peeled, grated ½ cup (175g) marmalade, warmed 1 tablespoon finely grated orange rind 2 tablespoons orange juice 1 tablespoon mixed spice 1 cup (250ml) Grand Marnier
Combine all ingredients in a large bowl; cover tightly. Store mixture in cool, dry place overnight, stirring occasionally
250g butter, softened 1½ cups (300g) firmly packed dark brown sugar 4 eggs 4 cups (280g) stale breadcrumbs (not dry) 1 cup (150g) plain flour 1/3 quantity Basic Fruit Mixture 1/3 cup (50g) plain flour, extra
Beat butter and sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer butter mixture to a large bowl; stir in breadcrumbs, flour and fruit mixture
I have a 1.7litre stainless steel pudding bowl with a clip on lid which i use for mine.
PLEASE NOTE, YOU USE 1/3 OF THE BASIC FRUIT MIXTURE ABOVE FOR THE STEAMED PUDDING. THE REMAINING YOU MAKE THE CAKE. HOWEVER, I JUST BASICALLY HLAVE THE RECIPE AND MAKE JUST THE PUDDING.
nauru,
Sep 6, 2:17am
Thank you for sharing cookes, I will definately give this one a go.
cookessentials,
Sep 6, 3:09am
No problems. I just find it easier to throw in half the amount- or a 1/3 if you can be bothered calculating it all! and make the pudding rather than both the pudding and the cake out of the same recipe. Bear in mind, if you want to make the cake, let me know as you will need to add dry ingredients to the basic fruit mixture for that as you do for the pudding above.
nauru,
Sep 6, 4:00am
Thanks cookes, that would be great.I'm making pud for now.Got basic fruit mix soaking, using brandy as have no GM.Thought that I would cook it in the Crockpot same as own recipe.
cookessentials,
Sep 6, 4:50am
Mmm, never tried that before. I pop mine in a stock pot on an up-side-down saucer and simmer for 2-3 hours.
marcs,
Sep 6, 11:09am
Pam how far in advance do you need to make your recipe?
seniorbones,
Sep 6, 12:51pm
If you want to substitue suet use shreddo, its still available in the supermarket and it does make the xmas pud delicous. I bought some last year and didnt use it all so its in the freezer to use this year, there is another recipe I use too which makes two puddings and if its made now it 'matures' and is even more yummy by christmas, only do that one if its my turn to have the crowd around.
cookessentials,
Sep 6, 6:54pm
Overnight, sometimes two nights.
buzzy110,
Sep 7, 5:14am
Seniorbones - how to you store your puddings? Do you cook them in a cloth or in a pudding basin? If you use a pudding basin do you use a metal or pottery one?
I wish my mother was still alive to help me. Storing Xmas puddings from October (when she used to make hers) to Dec 25 has been pretty hit and miss with me.
Any advice would be lapped up with much appreciation.
calista,
Sep 7, 8:00am
My Mum used to cook hers in an unbleached calico cloth that had been prepared by boiling it in water (for 5 mins I think), wringing out most of the water (with gloves on) then rubbing a flour circle in the middle.The mixture was placed on the floured part of the cloth which was gathered into a bunch and tied round with string.This is the bit I always found difficult as you are trying to shape the pud as you are doing it and i never got it even.
The string that you tie the pud up with needs to be long enough to have a loop tied in it because you use this suspend your pud by while being cooked(a wooden spoon beingthreaded through the loop and the ends of it rested on the top edges of the pot).
When cooked the pud was taken out it was hung somewhere to drip=dry and cool down.Then it was hung in a cool, dry place until Christmas Day.This is where my memory fails - I think it may have been unwrapped and re-wrapped in a new piece of sterilised calico, but that might be the year it looked a bit yuk for some reason). The pud was heated in the same way it was cooked - hanging from the wooden spoon.
Whew! is it any wonder I now cook mine in a bowl, sitting on an Agee jar ring in the crockpot?I use a stainless steel bowl, but I have read that a crockery one is better as it heats up more slowly and evenly.
Hope that helps buzzy.
nauru,
Sep 7, 8:22am
I made the pudding today and cooked it in my crockpot for 6 hours on high (that's how long that I cook my usual recipe for). It is lovely and dark and smells delicious.Thanks for sharing your recipe.
cookessentials,
Sep 7, 8:26am
You are welcome. Wait till you taste it...its legendary LOL
buzzy110,
Sep 10, 6:44am
Thanks for that tip nauru.
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