Answers to Everyday Questions : How do I cook a Christmas Pudding?

How do I cook a Christmas Pudding?

4 Responses to “How do I cook a Christmas Pudding?”

1. grv_anm said :
   December 17th, 2010 at 1:52 am

   Refer the recipe book.
2. raja said :
   December 17th, 2010 at 2:37 am

   you search the more recipes with any search engine.
3. Renate said :
   December 17th, 2010 at 2:39 am

   Nope won’t work. You need a glass bowl or a china bowl and you have to boil it in a pan.

   Put down the pudding and have some whisky, then pat the pudding then have a sip of whisky, take the top off the pot and sip of whisky, Take a fork to the pudding and sip of whisky, take pudding out of pot and sip of whisky, toss pudding sip more whisky
4. Trini-HaitianGrl93 said :
   December 17th, 2010 at 3:22 am

   Ingredients

   1 cup (8oz) suet
   2 cups (1lb) raisins
   1 cup (1/2lb) currants
   1 cup (1/2lb) sultanas
   1 cup (1/2lb) mixed peel
   6 level tablespoons sugar
   1 teaspoon baking powder
   6 heaped tablespoons plain flour
   1 tablespoon almonds, blanched and chopped
   the juice and rind of 1 lemon
   3 eggs
   2 cups (1/2lb) breadcrumbs
   pinch of salt
   4-5 tablespoons brandy
   milk to mix

   – Put all the dry ingredients into a large mixing bowl.
   – Break the eggs into the mixture and add the brandy and lemon juice.
   – Beat well and add a little milk if the mixture seems too stiff.
   – Pour into three 1 1/2 pint pudding basins.
   – Place a piece of greaseproof paper or foil over each pudding and then tie a cloth over the top fastening it around the rim of the basin with a length of string.
   – Tie the four corners of the cloth on top of the basin to make a handle to lift the pudding.
   – Steam the puddings for 8 hours either in water in a saucepan or in a steamer.
   – Have a kettle of hot water ready to top up the water level.
   – The puddings can be served immediately or stored for up to one year.
   – Christmas pudding improves with age and each time it is steamed.
   – If not used immediately steam for 2 – 4 hours before serving.
   – To serve turn pudding onto a serving plate, take an old tablespoon or ladle and fill with brandy.
   – Warm over a flame.
   – Pour brandy over pudding and set light to it.
   – Take it to the table flaming.
   – Serve with confectioner’s sugar, brandy butter, Cumberland rum butter or cream (clotted or double).