The Old Manor House Traditional Victorian Christmas Pudding Recipes

TRADITIONAL CHRISTMAS PUDDING

Steps:

• DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition.
• Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
• In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
• The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge).
• DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle.
• Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
• When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
• Store in a cool place until Christmas Day.
• CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
• Serve warm with a whipped cream or rum sauce.

THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING

Steps:

• Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
• Work in the breadcrumbs, sugar and softened butter, mixing well.
• Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
• Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
• Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
• Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
• You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
• Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
• Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
• On Christmas day, boil or steam for a further 4 hours.
• To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
• Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
• Each pudding serves 6 to 8 people.