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Christmas Pudding
Christmas Pudding

Before you jump to Christmas Pudding recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going a lot more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. You can certainly minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, all things considered. Typically, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to christmas pudding recipe. You can have christmas pudding using 18 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to prepare Christmas Pudding:
  1. Take 8 oz shredded suet, vegetarian is fine
  2. Use 1 dessert spoon mixed spice
  3. You need 1/2 tea spoon grated nutmeg
  4. Get 1/4 tea spoon ground cinnamon
  5. Take 4 oz self raising flour
  6. Prepare 1 lb soft Brown sugar (I used muscovado)
  7. Provide 12 oz white breadcrumbs (from stale bread) **
  8. Provide 12 oz sultanas
  9. Provide 1 lb currants
  10. Prepare 4 oz glace cherries, quartered
  11. Take 2 oz chopped almonds
  12. Provide 2 oz chopped candied mixed peel
  13. Take Finely grated peel (zest) of 1 orange and 1 lemon
  14. Use 1 green Apple, peeled cored and finely chopped
  15. Provide 4 eggs
  16. Get 10 fl oz stout (I used Guinness) ##
  17. Provide 4 Tablespoons brandy or dark rum, or substitute orange juice
  18. Prepare 2 tablespoons brandy or rum, for 'Flaming'. Optional
Steps to make Christmas Pudding:
  1. Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now.
  2. In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again.
  3. Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice.
  4. It is traditional for all family members to 'Stir and make a wish' at this point
  5. Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again.
  6. Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !
  7. You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes.
  8. When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly.
  9. When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening.
  10. Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding.
  11. Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve.
  12. Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter.
  13. This pudding is very rich, so be aware when serving !
  14. Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !)
  15. If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *

  16. You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout

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