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Archiver > NY-IRISH > 2003-11 > 1068057990


From: Jane McDonnell <>
Subject: Re: [NY IRISH] Christmas pudding
Date: Wed, 5 Nov 2003 13:46:30 -0500
In-Reply-To: <3FA9358E.5060904@pacbell.net>


Hi,
My name is Jane, and I am brand new to the list. M y Irish grandma always
said "...remember to bring something to the table if it is wanting to be
fed you're asking." I didn't understand it at the time, but have since
learned it is a huge truth. So here is what I "bring to the table." In
response to Pat's inquiry...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Irish Christmas Pudding #1 (stout and whiskey) rich and sweet
makes two 7" bowls or one really big pudding!

2lbs dried fruit (not the awful colored stuff of fruit cake...good
healthfood store stuff)
4 oz blanched almonds
4 oz candied peel or dried sweetened pineapple
4 oz glacé cherries
grated rind of 2 or more lemons
12 oz. flour
6 oz. breadcrumbs
12 oz grated suet
8 oz. sugar
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp mixed spice
black treacle or molasses and milk to mix
1/2 glass Irish whiskey
1/4 bottle Guinness (or dark ale)
5 eggs

Mix dry ingredients and fruit. Add charms (or wrap pennies in wax paper
for luck) Beat eggs brandy with some treacle and milk. Mix with dry
ingredients, adding enough milk to make a thick mixture. Continue adding
more treacle until a brown color. Fill greased bowls 3/4 full. Cover with
waxed paper.Tie with cheesecloth around bowl. Boil 5 hours or steam 7 -8
hours. Store with clean cloth covering in a dry cupboard. Steam 3 hours
before serving.



English Christmas Pudding #2 A bit spicier and fruitier
makes two 5" bowls or one big pudding

4 oz flour
2 oz soft bread crumbs
1 tsp mixed ground spice (ginger, allspice etc)
1 tsp cinnamon
1 tsp nutmeg
4 oz. shortening
4 oz. dark brown sugar
1 large cooking apple, grated
1 med. carrot, grated
4 oz mixed candied peel or dried sweetened pineapple
4 oz currants
8 oz raisins
4 oz sultanas or dark figs
2oz prunes
4 oz blanched almonds
grated rind and juice of half a lemon
grated rind of an orange (if batter is too stiff, add the juice as well)
1 Tbl treacle (or molasses)
1/4 pint stout or brown ale
2 eggs (add on the 4th day)

Stir all this lot together in a large mixing bowl, cover and leave 3-4
days. Stir once a day with hands. Add the two eggs on the last day. Put
into oven safe bowls and cover with wax paper and a cloth. Steam 7 -8
hours. Cover with a clean dry cloth. On Christmas Day allow additional 2
hours for steaming,light with brandy and decorate with holly.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serve with brandy butter or rum sauce, or a splash of brandy or whiskey to
light it on fire.

Rum/whiskey sauce:
1 T cornstarch
2 C milk
1/2 oz butter
sugar to taste
Boil milk, add some milk to cornstarch to blend. Add to boiling milk. Add
sugar. Cook till sauce leaves side of pan. Add butter. Before serving add
rum or whiskey to taste.

Brandy Butter
Cream 4 oz unsalted butter. Add 6 oz confectioners sugar and 4-8 tsp
brandy. Refrigerate.


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