Pudding

Essentially Christmas is comprised of various parts that may come in different order depending on your family traditions. For example: trees (real or artificial), presents (wrapped, unwrapped, more or less of them), socks and knickers (contained in the aforementioned presents, if you can call packages of underclothes a "present"), decorations (ranging from little bits of tinsel to extravagant electrical installations that require their own power station), etc. etc.

In my family no Christmas was complete without Christmas tree presents (I believe these were a pact between Santa and my parents: tiny things wrapped and hidden in the branches, specially designed to keep recalcitrant children under control until after dinner with the threat that "if you don't behave you won't get your Christmas tree present". Works like a charm.) and Christmas Pudding.





















Years ago I bought this cookbook and it's been my indispensible guide to making food ever since, although these days it largely functions as a holder for various scribbled recipes given to me by family and friends or gleaned from the weekend newspapers.
















The picture of the Christmas pudding is a decoy because the important thing in this photo is the collection of pieces of card showing my grandmother's original recipe and my attempts to work out different quantities for different sized pudding basins!

Mama's Christmas Pudding recipe

Ingredients


NB: there are 3 quantities given: the first and largest quantity makes several Christmas puddings i.e. 3 x 2lb (3 x 1kg) puddings plus 2 x 1ilb (2 x 500gm) puddings. The second quantity given makes 2 x 2lb (2 x 1kg) puddings or 4 x 1lb (4 x 500gm) puddings. The third quantity makes 1 x 2lb (1 x 1kg) pudding or 2 x 1lb (2 x 500gm) puddings. Personally I make the largest quantity and then freeze them: we've just eaten the last pudding from 2008!

1lb (450gm) each of sultanas, raisins, currants and sugar (or 1/2lb /225gm each or 4oz / 115gm each)
4oz (115gm) each mixed peel OR chopped apple, and ground almonds (or 2oz / 55gm each or 1oz/30gm each)
1lb 12oz (795gm) breadcrumbs (or 14oz / 400gm or 7oz / 200gm)
1lb (450gm) butter (or 1/2lb /225gm or 4oz / 115gm)
large pinch salt
5 eggs, beaten (or 3 eggs or 1 big egg + 2 small ones)
teaspoon mixed spice
brandy (optional)

silver coins or charms (optional)

Method

Mix the dried fruit, ground almonds/chopped apple, salt, sugar and breadcrumbs in a large bowl. Melt the butter in a pan and add to dried ingredients, mixing well. Add the beaten eggs and a good slosh of brandy (how much is up to you!) and mix well. Grease your pudding basin. I use various different sorts, from glass bowls with no lids to plastic ones with lids to metal ones with clip-on lids. It doesn't really matter...

At this point you need to add the silver coins or charms, if you're using them. This tradition is an old one in England: a silver coin or charm was wrapped in buttered paper and hidden in the pudding, and whoever found it in their helping was King or Queen for the day! In my family I use several coins or charms so that most helpings have one... it's just a fun thing to do, it doesn't confer any favours, and if you find it you show everyone proudly and then give it back to me to use in next year's pudding!

Fill the basin to close to the top edge, dropping in your charms or coins, wrapped in greased or buttered paper. Top the basin with two sheets of greaseproof paper, greasing the bottom one where it will come into contact with the pudding. Pleat the sheets together across the middle. Then lay a sheet of foil much larger than the basin over the top. Mould the foil around the edge of the basin and tie around the basin tightly with several rounds of string. If you've made the foil large enough you should be able to turn it back up and over the string and scrunch it into a handle that you can use to lift the pudding basin in and out of the saucepan.

Even if you intend to freeze some of the puddings now is the time to cook them first: find a saucepan into which you can put a trivet (to stop the pudding basin from touching the bottom of the pan directly - I use a cookie cutter!), then the basin and still be able to fit the saucepan lid snugly. Fill the saucepan with water from a hot kettle to about half way up the basin and put the lid on. Simmer the pudding for about 2 hours then remove from the saucepan, remove the foil and the greaseproof paper and leave to sit for a little while. Put a plate of the top of the basin and turn it over, and with luck the pudding will come out whole!

If you want to freeze the puddings, leave the foil and the greaseproof paper on the basin, leave it to get completely cold and then seal in a freezer bag and freeze. When you want to use it, take it out of the freezer the day before you want to use it, and then reheat by steaming for one hour as described above.

No Christmas pudding experience is complete without Brandy Butter and custard. I'm afraid the custard is usually shop-bought (although I buy the good stuff with eggs and milk rather than lots of E numbers!), but the Brandy Butter is easy: beat together a quantity of softened butter with some raw castor sugar and add a good slosh (or three) of brandy, depending on your taste. This gives me plenty of opportunity to taste it as I go... then chill until you're ready to serve the pudding.

Microwave jam

In my new life “on the block” I’m starting to live differently. This has all sorts of manifestations, from turning into one of those people who changes from outdoor to indoor shoes (because we’re surrounded by a sea of mud) to sweeping the floor everyday (see mention of mud, previously).
















I am also much more aware of our waste since we no longer have a refuse collection service. We’ve bought a couple of small bins that sit out the back, one for plastics and tins and the other for non-recyclable items, plus we have two big boxes to separate out glass in one and paper in the other. Much of the paper is now being recycled by us rather than taken to the recycling depot because we need it for both the worm farm and the compost heap.
















It is something of a joy being able to take our food waste and mix it with grass clippings, wet cardboard, old newspapers and detritus from the guinea pigs out to the compost bin and watch it degrade! The process is rather faster than we expected in both the worm and compost bins because of our collection of friendly soldier fly larvae. We opened the worm farm last week and it looked like something out of a horror movie: the few remaining worms had hidden in the damp but dense coir compost bedding at the bottom of the box, leaving the rest of the space to the seething mass of grey, white and brown segmented larvae that were wriggling everywhere. They’re large, soldier fly larvae, and get their name from the fact that they were commonly found in field hospitals and in the trenches... not very nice, really, but in fact they are amazing composters. Once we’d closed the lid of the worm farm and run back indoors I looked up ‘big maggots’ and ‘worm farm’ on Bing and immediately got results that suggested to me that they aren’t all bad! Soldier fly larvae don’t feed on worms, but have voracious appetites for all sorts of food waste (including the meaty kind you don’t usually put in compost bins). So they hadn’t ravaged the worms, they’d simply out-eaten them! Moving half the colony to the big compost bin and restocking the worms with an extra thousand friends should help, and we can safely put more food in the worm farm to keep everyone happy.
















Voila! We have on-site recycling of ALL our food scraps via the compost heap, and recycling of all our paper and cardboard via the compost heap and the guinea pigs to add to the fact that we’re completely self-sufficient in water, sewage and electricity. In fact despite recent deluges our solar system is still running with the batteries at over 90%, which suggests we could survive about a week of really foul, dark weather before the diesel generator would have to kick in – and that’s with the current amusement of our ground-mounted arrays pointing in different directions. I hope that someone from the installation company will be coming out today to try and sort out the problem, but one of them is having a little trouble following the sun...

I keep dreaming I’m in a slightly mad episode of The Good Life, sadly without Felicity Kendall’s looks or Penelope Keith’s wit. Today’s adventure into self-sufficiency involves the discovery that one can make jam in the microwave. I may never use my heavy, old-fashioned jam kettle ever again (which is probably just as well since it’s lurking somewhere in the shed and I may never be able to find it!).


















The recipe is simple: 500g fruit (plus the juice of a lemon for every 200g of strawberries if you’re using them), softened in the microwave for 4 – 5 minutes on High. Add 2 cups of sugar, stir it in, and then cook for about 15 minutes on High, stirring occasionally; you may need to adjust the cooking time depending on your microwave. Make sure it doesn't boil over! Do the usual set test with a cold saucer and cook for longer if needed until you reach setting point. Today I’ve used up a large punnet of fairly tasteless strawberries that were a very disappointing buy from our growers’ market last week, and 5 nectarines that were on their way out. These quantities made enough for one large (think Hellmann's Mayonnaise jar!) size, which was enough to fill the large pyrex bowl used to cook it in, although it did boil over once (I had fun spooning up the spillage). Now I'm not a preserving expert (see Ronnie's post on the subject, which made me feel tired and awestruck while reading it!) but this little effort does taste good, and has given me ideas about using other slightly elderly fruit instead of putting it on the compost heap.

Le Grand Fromage

How good does that look? YUM! Brie made by my dearest hubby, whom I sent off on a cheesemaking course for his birthday in April.