This blog is supposed to be about teaching, but it’s Christmas, so I thought I’d share this treat with you.
My great grandmother handed this recipe down to my grandmother. She shared it with my mother and now its been handed on to me. I’m not sure how old it is – it may well have been handed down by generations of women in my family prior to my great grandmother. Each year when I make it, I feel connected to a long line of women in my family – it’s a pretty amazing feeling.
Sometimes I’m tempted to try something new, but I always come back to this. It’s been modified along the way and the recipe I use now is my mother’s adaptation where we use a prepared suet mix rather than using raw beef fat. One year, I couldn’t find any suet so I did some research and substituted it with grated copha of all things. It tasted surprisingly good and somewhat lighter than the usual mix. However, usually I stick with tradition. It’s Christmas after all.
Great Grandma Compston’s Christmas Pudding
Makes 2-3 puddings
8oz suet ( I use Tandanco Suet Mix)
4 oz plain flour
8 oz brown sugar
8 oz chopped almonds
8 oz mixed peel
8 oz raisins
1/2 oz nutmeg
1 oz mixed spice
1/2 granny smith apple (diced)
grated rind of 1 lemon and 1 orange
1/4 pint of brandy (or rum/port/black tea)
Beat the eggs and add the brandy to them
Blend the eggs and brandy mixture with the other ingredients.
Put the mixture into a prepared pudding cloth. (To prepare cloth: Boil for 20 minutes, wring out and sprinkle heavily with flour)
Tie it tightly and lower gently into rapidly boiling water.
Boil for 5-6 hours. (Do not allow the puddings to go off the boil and add boiling water when the pan needs replenishing)
Remove the puddings from the cloth, cool, wrap in foil and store in the fridge. (We used to let ours hang in the cloths, but after moving to Sydney we found the humid air caused the cloths to grow mildew)
On the day of use replace it in a washed, dry pudding cloth and boil for three hours.