Picture me singing the opening number to Fiddler on the Roof here. Somehow it always gets into my head around the holidays - wonder why that would be?
When I hosted Fun Monday a few weeks ago I asked to hear about your holiday traditions, but neglected to share any of mine, mainly due to the timing. A Foodie Froggy in Paris also asked for me to share a holiday recipe several weeks ago, so here I go!
This is a Christmas must in all Irish homes - Christmas Pudding. If you're in the states you may have heard it referred to as Plum pudding or Figgy Pudding. Essentially it a very wet, very boozy boiled fruit cake. In England they tend to use lots of different fruits such as plums, figs, dates and the like, whereas we tend to rely more on raisins, currants, sultanas and fruit peel (I know this is called something else in the States, but can't think of what it is - candied peel maybe???)
This was always a big tradition growing up. Sometime in late October or early November Mom would announce that it was time to make the Christmas puddings. We would all gather in the kitchen and be given our different tasks. Mom is a bit of a control freak, but it really worked for her here, as she made a day out of it and I have so many wonderful memories of pudding days! Mom would probably be horrified to know that I just bung all the ingredients in a bowl and mix them, but my pudding always turn out great, so she can't complain! ;-) Mom would have one of us on the margarine and sugar, someone on the eggs, someone on the fruit, someone on the booze, and it created a fine mess, but definitely a fun one!
It was always an adventure trying to find a vessel big enough to mix up the puddings, and we usually had to resort to a basin! Thankfully I have a huge commercial mixing bowl which saved me disinfecting a basin this year! The height of pudding day is the mixing at the end. Everyone has to make a wish as they stir and everyone gets a turn. Don't know if the wishes come true, but it's good fun! This really is something for all ages, I had my two up on a chair stirring and tossing in fruit as I weighed it. It was great fun!
For my American readers, if you consider yourself at all Irish, this might be something you want to try for Christmas. Personally I HATE fruit cake, but this is so moist and flavoursome that I make a distinct exception! This tradition is more Irish than the not at all Irish corned beef and cabbage, and if you add enough booze it will last until St. Patrick's day! In fact I had forgotten all about one that I made last year. I opened it about a month ago expecting it to be all moldy, but it was perfect!
Of interest is that this is the ONLY recipe I will use margarine in. I hate the nasty chemical ridden stuff and anytime I see it in a recipe I replace it with butter. I don't know why I haven't done that here, maybe because this is my Mom's recipe and I would feel like I am breaking tradition by replacing it. Deb sentimental... who knew?
Mom's Christmas Pudding
Depending upon size of pudding bowls makes 2-3
Ingredients:
- 6 oz self-raising flour
- 1 tsp mixed spice
- 1/2 tsp grated nutmeg
- 8 oz white breadcrumbs
- 12 oz dark brown sugar
- 1 lb currants
- 8 oz raisins
- 8 oz sultanas (golden raisins)
- 4 oz mixed peel
- 4 oz glace/maraschino cherries, quartered
- 2 oz ground almonds
- 1 heaping tbsp treacle / molasses
- zest of 1 orange
- zest of 1 lemon
- granny smith apple, grated (skin on)
- 8 oz melted margarine + more for greasing
- 3 eggs
- 3 fl oz Irish Whiskey / Cognac / Brandy
- 10 fl oz Guinness
Mix all ingredients in a large bowl until thoroughly combined. The consistency should be wet, almost like baked beans. You can add more bread crumbs or whiskey if need be. Don't forget to make a wish!
Grease your pudding bowls* and divide mixture between them. Fill to just under the rim. Get a large piece of wax or parchment paper. Fold it in half and turn one side back, leaving about a two inch flap in the middle.
Using kitchen string, tie the paper down under the rim of the bowl, looping it around twice. Make sure it's as tight as possible.
Repeat with foil, only this time, tie a little handle into the twine, so you can lift the pudding in and out of the water. Trim around the foil and papers so that you leave about an inch and a hlaf sticking out under the string.
Lower them into a pot and add boiling water. Simmer for 6-8 hours. When the time is up, remove the covering. If you like you can slice of the top layer that protrudes over the edge and have a wee taste! It will be slightly wet as some water does get in, but don't worry about that.
Douse the top with a little more whiskey and cover again with two layers as above. Place in a dark cabinet until Christmas.
On Christmas day you will need to boil it again for two hours. After the two hours are up, remove the pudding from the pot and turn upside down on a decorative plate.
Place a heaped spoon of brown sugar on the top and pour some more whiskey over top. The sugar soaks it up and allows it to flame longer. Yes, that's right flame. After dinner, turn down the lights and set light to the pudding. You'll get a lovely blue flame and when it goes out it's ready to serve. We like ours with lightly whipped cream, but my parents like it with custard. the British eat it with brandy butter. Whatever floats your boat! ;-) We usually ensure that there is one left for New Year's Eve as well.
I will post a picture of the finished product after Christmas, but it you should get the idea from a Google Images search! ENJOY!
* Pudding bowls can be any size, it's just essential that they have a rim so that you can tie the string around them.
DISCLAIMER: I cannot be held responsible for any um... flatulent effects resulting from ingestion of said pudding. :-)
I am submitting this to Morsels and Musings 2007 Festive Food Fair! Make sure to check out the round up in December for some fantastic food from all over the world!
Thank you for all your kind wishes and Thanksgiving advice. Have a great day planned. My mother-in-law arrived safely this morning with luggage full of American goodies for all of us!
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