Granny Cooks Christmas Pud Recipes

GRANNY COOK'S CHRISTMAS PUD

Steps:

• Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
• Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
• To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

GRANNY'S FESTIVE PUDDING

Steps:

• Mix together all dry ingredients in a big mixing bowl.
• Beat eggs together in a separate bowl.
• Add rum or other liquid to eggs.
• Beat together.
• Pour this liquid onto the dry ingredients in the large bowl.
• Mix well together with a large spoon.
• Grease the insides of the 3 bowls- 3'2 pound bowls'.
• Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
• Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
• Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
• Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
• If it is to be reheated, the pudding can be steamed for a couple of hours.
• Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).