Christmas Pudding
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- Опубліковано 16 жов 2024
- A rich, dark and moist pudding for Christmas, with sultanas, raisins, cherries, mixed chopped peel with brandy as well. Ideal with brandy sauce or butter, or rum sauce or even with custard.
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Hi Geoff. I'm making Christmas puddings now in January to allow plenty of time for them to mature. I used your recipe last year and it turned out very well . So much so , I'm making some as gifts for family and friends. I got 5 small ones from a double batch. Thanks for a great recipe. Regards
I'm going to get cracking on with my 1st ever Xmas pudding next week. Glad your pudding (Xmas) turned out well, enjoy!
Hello Geoff, just made this one again for the third time with just a slight variation being a grated cooking apple, rum and cooking in my slow cooker which I did last time. You are a super no frills teacher with all really good recipes. I'm going on to your Christmas cake site now and sure it will turn out like the last ones. Happy days regards Linda
HI Linda. That's great. I am glad you have made the pudding well in advance. I have several Christmas cake recipes, including Dundee cake.
Linda, hi! Can you tell me if this recipe turned out nice and moist?
@@lynettesharp7728 Hello, yes with a couple adjustments, not so many breadcrumbs & made up with a large cooking apple. I didn't actually have any black treacle so used syrup. The mixture looked nice & moist. Geoff's recipes always turn out good for me, Haven't tried this years yet but the last 2 have been super. Love Linda x
@@lindahalford1691 thanks so much Linda! Appreciate your input and I'll make adjustments. Getting excited to try it. Cheers!
Let me be the first to wish you a Merry Christmas !! I am glad you have started your Christmas pudding. I hope you are also fattening up your goose and doing your gift shopping and all that stuff. Thanks for the video. Please be generous to all your servants this season.
HI. It's always good to get started early. I wont be bothering with the goose, too fatty for my tastes. Turkey will have to suffice. As for the servants I will reward the good ones with a mince pie, or at least a share of one.
Ooooh hello, here we go ...this looks a super pudding Geoff☆☆☆☆☆ going to do it at the weekend ...you see no probs!!! at all thankyou for sharing with us , i won' t wish you merry christmas just yet as i expect lots more from you before then lol ☆☆☆☆☆☆☆☆☆☆☆☆
HI Gillian, thanks very much. I hope it tastes as good as it smells. It remains to be seen though, LOL.
Hi Geoff, how long would you recommend a Christmas pudding to be in a dry cool place for before Christmas day?
Hi Susan. As long as the pudding is in a cool, dark, place it can be stored for months. The alcohol will help to preserve the pudding well, probably for more than a year.
Hi Geoff , I have soaked the fruit but i have no liquid left this morning. Perhaps because i omitted the peel and used cranberries and dried cherries, they may be more absorbent i suppose. Would you recommend making a little more cold tea to start off the cake making process ? Thanks Ps. I made eccles cakes this week, they are lovely.
HI Jackass. I wouldn't worry about not having any liquid left. I think the fruit will release some of the liquid during the mixing and steaming. The other liquids will be enough to keep everything moist. Glas you enjoyed the eccles cakes.
Mr Cooper,
today I learned how to cook a Kazandibi, Turkish Burned Milk Pudding and thought about you who´s always coming with new bakes and sweets from around the world. Hope you are well :)
Hi Sarah. I hadn't heard of that pudding so I watched a couple of videos. It looks very good, though I am not sure my family would eat it. Maybe I will try to make it at some time and eat it all myself(but not in one day).
@@geoffsbakingblog How lovely that your cooking is intended to be shared with your family, Ive seen some younglings in your videos :)
My own kids end up eating all my experimenting. Even the neighbors.
I met a turkish lady in her late 80's and she is teaching me all sorts bakes and sweets. Today we made Nevzine Tatlısı, a walnut crumbly nutty moist cake.
if you wanna try it, I bet you you and your own would enjoy it more than the pudding:
For the dough/cake
125g unsalted butter (room temperature)
1 cup of vegetable oil (she used walnut oil for its flavor but sunflower is good as well)
4 tbsp tahini
3 tbsp plain yogurt (some use milk but traditionally is yogurt)
1 tsp of baking powder
1 tsp white vinegar
3.5 to 4 cups of flour
1 cup of coarsely ground walnuts
(some add one egg but not tradition)
For syrup
1.5 cup powdered sugar
2.5 cup water
2 drops of lemon juice
1 tea cup of molasses
- Take the sugar and the juice in a pot for syrup. Heat until the sugar is completely dissolved. After slightly browning, add the lemon juice and remove from the stove and let it cool.
- Take the butter, vegetable oil, tahini, yogurt, baking powder and vinegar (and egg if wanted) into a large mixing bowl for the dough. Mix with whisk until ingredients are combined. Add the flour adding a bit at a time and at last add the coarsely ground walnuts and knead them by hand to obtain a doughy paste.
Spread the dough to 2 cm thick into an oven pan. Flatten with a spatula, with the use of a serving fork draw lines on top.
(ref: 1.bp.blogspot.com/-bt0_XoxyeaI/XFrH9PaYd2I/AAAAAAAAZjA/FsuNsdAah_wzBNQwkwrSdFFvKTI48sj0wCLcBGAs/s1600/nevzine%2Btatlisi.jpg)
and cook in a preheated 200 degree oven until lightly browned. Take out of the oven.
Pour the syrup on to the warm cake, and allow it to absorb. Rest for 2-3 hours and serve.
@@sarahelmiraroystershelton1888 Hi Sarah that sounds very interesting. I will try to find some videos to watch. I have been intending to make, but haven't got around to it yet, Maamoul. I have bought a plastic mould to do some. I also bought my medallion mould thinking I could use that too, though I am not to sure about that. I will make them soon, even if just to say that I have done them.
@@geoffsbakingblog Maamoul is lovely, will you be using ghee and rose water? I often try two batches one with rose/orange/essence water and one without cause aroma does not work with my palette.
Reminds of Cuccidati, italian filled with figs. Have you tried?
@@sarahelmiraroystershelton1888 I will be using rose and orange I have those in my cupboard but I will just use butter melted rather than ghee as I will have enough to do without trying to make that. I don't think I have tried cuccidati.
Hi Geoff! This is exactly the recipe I've been looking for. It looks like it comes out nice and dark and moist? I want to double this recipe and steam 2 puddings in a baine marie. Can you tell me what temperature my oven should be set at and for how long I would steam them for? Also, for warning them up on christmas? One more question- everyone says to store in a cool dark place- what does that mean other than to refrigerate them? My house is pretty warm in the winter. If a refrigerator is too cold would a cooler work with a ice pack in it work? Thanks and I apologize for all my questions. I've been on a quest for that perfect pudding recipe. I'm half English and have been making them for a few years now since my mom is getting up in age. But her recipe taste good but is always dry. Hers just has flour and not the breadcrumbs and I think too many eggs also. It's very hard to stir up and isn't nearly as liquid like as yours look. Does yours come out moist?
Thanks again for your help
Hi Lynette. I haven't steamed the pudding in the oven but I did a bit of reading on the subject which seemed to suggest that steaming in the oven for the same amount of time as cooking on the stove top will work. The puddings should be covered as shown and then placed in a pan of hot water. The entire thing should be covered in tented foil. Of course the water level needs to be checked and topped up as necessary during the cooking. As for reheating, I do this on the stove top, standing the pudding, on an upturned saucer in a pan of water(as for the original cooking) and steam it for about an hour and a half, until it is hot all the way through. I simple wrapped my cooked pudding as described in the video and placed it in an airtight container and stored it in a cupboard. But if your house is very warm I would do the same and store it in the fridge.
@@geoffsbakingblog Thank you so much for taking the time to answer my questions. I'm excited to try your recipe
Bonjour Geoff. I'm writing to you from France to find out how to eat this cake, cold, warm or hot. Merci pour votre réponse.
Hi Roger. Christmas pudding is usually eaten hot. If it has been, like mine, made in advance simply steam it again for 45 - 60 minutes until it is hot. Then serve with with cream, or with brandy butter or custard(creme anglaise). Often the pudding has some flaming brandy poured over it before slicing and serving.
@@geoffsbakingblog Thank you for your quick reply.
Hello Geoff, how was this pudding when you tried it on Christmas Day?
Hi Bloke About Town. It was very good indeed. Rich and fruity. I had mine with custard but others ate it with brandy sauce. We all enjoyed it.
@@geoffsbakingblog Geoff last year I made your Christmas Pudding recipe. For the brandy I used a little Grand Marnier which worked well. I made it in October and kept it in the fridge until Christmas Day and then reheated it as per your instructions. When serving the pudding I dimmed the lights, poured some more Grand Marnier over it and set it alight which had a spectacular effect. The pudding tasted great, we enjoyed it with custard. Everyone was very impressed with it. Although I've left it a bit late this year I'm going to make it again this week, I hope the flavours develop as nicely as they did last year. Cheers.
@@blokeabouttown2490 I am sure it will taste great. There is enough time for flavours to develop. I hope you enjoy it again.
I watched your video and came to a conclusion, that your experience is wonderful, but it is for the specialists , not for the beginners. I am not ready to follow your example , and I am not brave for this, But I liked your friendly explanations, and, what made your explanations warmer, was that your hands made me recollect my Father's hands. It was so long ago, but I still remember them vividly. Thanks you.
Hi Olge-Lyolya Bullfinch. I am glad you enjoy the explanations. I understand that you might not be ready to try this recipe, though really it is very easy to do. I am glad it also brought back some memories for you too.
@@geoffsbakingblog Thank you for the answer. Sorry for bothering you. All the best to you. Farewell.
Hi Geoff just thinking of making my xmas pudding , I was wondering I would like to use grated carrot I pudding , do you think I use leave out the sugar and replace it with carrot, or perhaps go half and half with sugar and carrot thanks
Hi Susan, I have never tried it, but I have read that adding grated vegetables in place of some sugar, in cakes, works quite well though slightly changing the texture. So If you want to try it I would suggest half and half carrot/sugar. As Christmas pudding is very dense anyway I don't think the substitution will cause a problem.
Thanks I think I will try , I have seen recipes using carrot and would like to use your recipe , ok thanks would be more healthy too
Geoff, suet is hard to come by where I am, can I replace it with butter, and if so how much? Thank you!
HI Diane, you could use butter but it seems that it has a different melting point and may make the pudding greasy. Lots of sites recommend using vegetable shortening, frozen and grated. Here is a link to a site that discusses substitutes for suet. www.thespruce.com/what-is-suet-and-alternatives-to-suet-in-british-food-435414
Personally I don't think butter would be a problem, the same amount, and just freeze it and grate it into the dry ingredients, gently stirring to get it mix throughout.
Geoff Cooper Thank Geoff for your always quick reply. I'll let you know how it turns out with the frozen grated butter.
Magnifique ❤
Hi Jean michel Louis. Thanks very much.
Already found it!!
✨👏🏼♥️👍🏼✨
Hi Geoff, I need an alcohol free pudding recipe, do you have one? I found this one which looks nice, but it says it won't keep long due to there being no alcohol in it. When do you think I should make it, so it doesn't go off? - www.nationaltrust.org.uk/recipes/vegetarian-and-alcohol-free-christmas-pudding (Sorry, I did look to see if I could DM you , but you don't seem to have this facility)
Hi Surfer Chick. I don't have an alcohol free recipe, but a quick search came up with this one from BBC Good Food www.bbcgoodfood.com/recipes/2310/7cup-christmas-pudding. The recipe tip at the bottom says it can be frozen in the bowl(after cooking) for 2 to 3 weeks and then thawed completely before reheating. That sounds like a good idea.
Whoops I also meant to mention that UA-cam have disabled the messaging system as it was not widely used, as from July 2018.
Ok, thanks Geoff I'll have a look. Could yours be made without alcohol? Maybe orange juice instead?
I didn't realise that. Shame, as it was handy at times.