Month: December 2019

Dec24

One of the staples of our Christmas is Granny Williams’ Christmas Pudding. Granny Williams is my Great Grandmother and she came from Lincolnshire to Bermuda in the 1920s. Her recipe has been a part of our family Christmas since then – so almost 100 years!

I just doesn’t feel like Christmas until the pudding is made. We actually soak our fruit in rum and brandy for the entire year so as soon as this years’ pudding is made the fruit goes into soak for next year. Our recipes is in cups and ounces so you’ll need to convert it if you’re cooking on metric measurements.

This recipe makes one good sized family pudding.

 

Ingredients:

4 oz currants

4 oz seedless raisins

4 oz sultanas

4 oz chopped dates

4 oz mixed peel

1 orange

1 lemon

1 apple (peeled and grated)

1 carrot (peeled and rated)

4 oz beef or veg suet

4 oz brown sugar

4 oz flour

4 oz breadcrumbs

3 eggs

1 bottle of Stout

1/4 cup dark rum

1/4 cup brandy

1/4 tsp vanilla essence

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp baking soda

1/4 tsp baking powder

 

Method: 

Combine all the fruit together, add rum, brandy and stout – let stand for a couple of days. If you want to soak your fruit for the year just put all fruit in a Kilner jar, add the rum only and keep somewhere cool. Remember to give your jar a shake every so often.

When you’re ready to make your pudding, add the rest of the ingredients together with the fruit mixture – don’t forget to let everyone have a stir and make a wish!

Butter a pudding basin, pour in your mixture, cover with a double cover of waxed paper which has also been buttered. Top this with double tinfoil. Tie tightly with string and soft boil for 6 hours. Be sure to check your water level often to see that the pot hasn’t boiled dry. The cooked pudding will keep in the fridge for a few months.

When you’re ready to serve, soft boil for an hour more. Remove coverings and tip out onto a plate. Pour over some brandy and light with a match for some magic at the table. Serve with lashings of brandy butter (make in advance and chill: 1 cup soft butter mixed with 1 cup of icing sugar and as much brandy as you like).

 

Enjoy! We still hide sixpences in our pudding and whoever finds the sixpence has a lucky year ahead.

Merry Christmas from our family to yours.