Recipes

Margaret Browne's Christmas Pudding

Christmas Pudding was traditionally mixed on 'Stir Up Sunday', ie. the Sunday before advent. All present in the house had to take turns stirring the pudding with a wooden spoon (in honour of the Christ's Jesus crib). The stirring had to be done in a clockwise direction for luck.

It is slow cooking at its best!
Serves 8-10
3 pint pudding bowl

Ingredients:
175g (6oz) suet (I use vegetarian suet)
175g (6ozs) soft brown sugar
200g (7ozs) white breadcrumbs make with stale bread
225g (8ozs) currants
225g (8ozs) raisins
25g (1oz) chopped prunes
25g (1oz) chopped apricots
Grated rind of ½ lemon
110g (4ozs) candied peel
2 teaspoons cinnamon
1 teaspoon ground cloves
1 nutmeg grated
2 tablespoons flour
Flesh of 1 stewed apple
1 carrot grated
3 eggs
Enough Guinness to be added at end to give mixture a dropping consistency
Brandy for pouring over pudding while it is maturing

  1. Start by laying out all the ingredients on the table and check you have them all
  2. Then mix all the dry ingredients thoroughly together
  3. Whisk the eggs
    Add the apple to them
    Then add eggs and apple mixture to dry mixture
  4. Then add the Guinness carefully until you have a dropping consistency
  5. Spoon into pudding bowl
  6. Cover with a round of greaseproof paper, then secure cover
  7. Place in a saucepan ¾ full of boiling water
    Then pudding must be simmered gently for about 8-10 hours
  8. Keep topping up the water and do not let saucepan go dry
  9. I also make a bain marie with a deep pan full of water
    Place pudding in it
    Cover with tin foil and put in medium oven to cook
    The slow oven of the Aga is the ideal place for it
    Keep topping up the water
  10. It is important when pudding is cooked to take it out dry it properly, wrap it in greaseproof paper, store in a cool dry place
  11. Check it, off and on. Pour a little brandy on it.
    If a little mould appears on it slice it off and just pour more brandy on it
  12. Before serving put back in its bowl and reheat again in saucepan of boiling water for about 1.5 hours
    Serve with custard or brandy butter - or a little of both!
Yummy Yummy Brandy Butter
75g (3ozs) Butter
75g (3ozs) Icing sugar
4 tablespoons brandy

Toss the lot in the food processor until blended
It keeps for ages in the fridge

Happy Christmas Everybody!

 
 
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