A mini Winter Wonderland full of beautiful craft, delicious hot drinks and scrumptious Christmas bakes and the best bit… it will be raising money for charity too! Continue reading
Its now just 9 weeks to Christmas and its time to make the Christmas Pudding so that it has lots of time to mature ready for Christmas day.
Shop-bought Christmas Puddings are often dense and full of all different kinds of exotic fruit and nuts and usually I am big advocate of fiddling with recipes to add different yummy things. This pudding is incredibly simple and soft in texture but so full of Christmassy flavour and definitely doesn’t need any tweeking.
This recipe has been passed down from my Great-Nan and my lovely Mum is the Queen of making these each year – she has even provided me with these pictures! Thank you Mum!
If you make any Christmas Pudding this year then I urge you to make this one – you really won’t regret it.
- 4oz plain flour
- 3oz (vegetable) suet
- 8oz sultanas
- 8oz raisins
- 8oz fruit
- 1/4 pint milk
- 2 eggs
- 1tbsp brandy
- 3/4tsp mixed spice
- 1/2 lemon (juice and rind)
NB. if you wanted to make these gluten free then just replace the plain flour with gluten free plain flour.
Mix all of the dry ingredients together, then all of the wet ingredients together and then combine both wet and dry ingredients and stir thoroughly. Leave in the bowl, cover with clingfilm and leave overnight for all the juices to be soaked up by the fruit.
Place the mixture in a 2lb basin and cover with baking parchment, with an extra fold in the top to allow for expansion and steam. Then top the baking parchment layer with a layer of foil (with a similar fold in the top).
Place an extra strip of foil around the basin to create a handle. Fill a saucepan with a couple of inches of water and place a plate in the bottom (so that the pudding is not in direct contact with the bottom of the pan). Put onto the heat and boil/steam for 8 hours.
Important: Check the water level frequently so that it does not boil dry.
Once the pudding has cooled, store in a cool, dry place until Christmas Day.
On Christmas Day.
Make a new hat for the pudding (with the baking parchment and foil) and steam just like before for 1-2 hours.
Pudding will easily feed 10 people with leftovers.
This is my favourite treat after a long day.
It might seem at first like too much work to make scones when you are tired but they are ridiculously easy, barely any washing up and just SO good straight from the oven with cold butter and nice cup of tea – 100% worth the effort.
- 8oz self-raising flour
- 1.5oz butter
- pinch salt
- 1 tbsp caster sugar
- 50g mature cheddar cheese (or whatever you have)
- 150ml milk
Method. Makes 4 large scones.
Preheat the oven to 180 degrees/160 fan/gas 5. Line a tray.
Place the flour in a bowl and add the salt and sugar. Add the butter in smallish pieces and ‘rub together’ (this simply means to rub together the butter with the dry ingredients between your fingers and thumbs until the mix ends up looking like breadcrumbs).
Grate in the cheese and give a quick stir. Then pour in the milk bit by bit until the mix comes together to form a dough (you might not need all of the milk so go steady).
Sprinkle your work surface with a bit of flour and tip the dough. Gently pat out so its a bit less than 1 inch thick and cut with a round cutter, placing the scones onto the tray. I usually don’t bother with all that though – I simply break the dough into pieces and place on the tray.
Brush the top with a little milk (or dribble on if no brush/cant be bothered to wash brush!) and place into the oven. Bake for something like 15 minutes until golden on top (the bottom will sound ‘hollow’ when you tap it too).
- Don’t knead the mixture much at all (otherwise it can get tough and dry)
- If your dough is too wet, just add a little more flour.
- This is a very forgiving recipe so don’t worry all that much about being completely accurate – often my butter just gets chucked in and I rarely measure the cheese or milk out.
- You can add any extras you fancy… like chopped olives, sun-dried tomatoes, cooked bacon pieces…
- Half of the above recipe is enough for one hungry person for dinner and makes two large scones.