Kerrie Christmas 1 - Christmas Pudding

I am a Christmas tragic, I love everything about it - the decorations, the carols, the invites to 'Christmas drinks, parties and concerts, the food and of course Christmas day itself.

A few weeks before hand I start the planning - this is more a case of thinking about who and how many are likely to be at the table on Christmas day and not what I am going to cook as I cook the same things every year.  Every house needs it's traditions. My lovely daughter in law, Rachel has coined the expression 'Kerrie Christmas' to cover what happens at my house.

A traditional, rich and heavy style of pudding.  This recipe came from my friend Mark's mother. Each year Eunice would make the pudding, her special Brandy cream and along with Mark's father George, trek down from Melbourne on Christmas day. She passed the baton and an excellent set of old china pudding basins to me a year or two before her death and I continue with the tradition and make her pudding for Christmas Day.

this is the small pudding cooked, removed from the basin and cold, it becomes darker when reheated

It makes a large and a small pudding and will be enough for at least twelve and plenty for leftovers. A serving trick is to cut the pudding horizontally and then slice into eight portions which will then give sixteen serves. I reheat the large one and if not needed, freeze the small one for Christmas in July.

The amount of each fruit is a guide, the combined weight of the fruit and nuts needs to be about the same.

Christmas Pudding

600 g raisins - chopped 250 g sultanas 250 g currants 125 g dates - chopped 250 g mixed peel 90 g almond slivers or flaked almond

250 g sugar 250 g butter – frozen and then grated 6 eggs 300 ml milk 125 ml brandy or rum 250 g plain flour 250 white breadcrumbs 2 tsp mixed spice 2 teaspoons nutmeg

Combine all ingredients in a large bowl, mix well.  Refrigerate overnight.

Place mixture into greased pudding basin that has been lined on the bottom with a small circle of glad bake.  

Cover over the mixture with glad bake and then foil.  Trim if necessary.  The paper and foil must come down 2-3 cm below the top the basin so that it can be secured.  Secure the paper / foil lid with tightly tied string or heavy duty rubber bands. I use a rubber band and string and tie it up like a parcel.

Place into large pot of boiling water on a trivet or saucer, cover with lid and steam for approx 6 hrs.  Water level should not be higher than one third up the basin.  Add more boiling water during the cooking process.

When cooked remove from pan and allow pudding to cool.  Remove paper / foil lid and replace.  Cover with gladwrap and store in fridge. Pudding also freezes well.

Reheat for service by steaming for 1 – 2 hours or microwave small portions

Brandy Cream Sauce

1 egg

1/3 cup castor sugar

300 ml cream whipped

3 Tbs Brandy or to taste, we like a little more

Separate the egg yolks and whites.

Whisk egg white until stiff, add sugar gradually and beat well

Add egg yolk, beat well.

Fold in whipped cream and brandy

If made in advance stir mixture well just prior to serving

Place mixture into greased pudding basin that has been lined on the bottom with a small circle glad bake. Pack the mixture in firmly and allow one - two centimetres space at the top.

Cover over the mixture with glad bake and then foil.  Trim if necessary.  The paper and foil must come down 2-3 cm below the top of the basin so that it can be secured.  Secure the paper / foil lid with tightly tied string or heavy duty rubber bands. I use a rubber band and string and tie it up like a parcel.