November Lights and Vintage Christmas Pudding Recipe
As we leave this month I confess that I kind of love November. Much more than October or December. Not a popular opinion I know, but it’s when the real change into winter happens and we get bonfires, comfort food, the prettiest (in my opinion) morning sky. Stir-up Sunday is this month too, the weekend just passed. I made our our Christmas pudding adapted from a few vintage recipes. I will share here if you are looking for an easy nostalgic recipe.
In shop news my right hand is now permanently in sewing needle holding position from hours and hours of hand sewing which, as it turns out, is a great tool for eating peanuts and mini mince pies, and basically any snack involving a pincer action. All worth it though, as when each little textile ornament is made it becomes a new piece of history ready for more adventures.
Until next time x
Ingredients:
30ml Brandy (optional)
250g Raisins
150g Dried cranberries
100g Dates (chopped)
50g Mixed peel
90g Self-raising flour
125g Vegetable suet
1tsp Ground mixed spice
1tsp Ground nutmeg
90g Soft brown Sugar
30g Chopped almonds
125g Breadcrumbs
1 Apple peeled and grated.
1 Orange zest and juice
2 Duck eggs
Method:
Stir up Sunday is traditionally the day you prepare your Christmas Pudding, which falls on the Sunday before advent begins. However, the pudding will be just as tasty if you make it a little later. Add the dried fruit to a large bowl, If you are adding the brandy mixed it in with the fruit now. Then, add each ingredient in order as listed stirring in each time. Make sure the eggs are beaten in well too. It is traditional for each member of the household to give the mixture a stir and make a wish once all ingredients are added. Grease a 2 pint budding bowl with butter and spoon in the mixture, pressing it down tight with the back of the spoon. Cover the top of the bowl with grease proof paper and a layer of tin foil, tying them in place with string. Stem in a pan for 5 ½ hours topping the water as needed. Once cooled, remove from the bowl, wrap in baking paper and tin foil and store in a cool dark place. If you are feeding your pudding with brandy then 1 tablespoon a week should be enough, just make sure to wrap your pudding back up well once you are done. Your pudding will take 2 hours to steam on Christmas day before eating and enjoying.
