THE countdown to Christmas continues.
This week, let’s get the puddings sorted, and a little encouragement for those of you who have never ventured to make your own plum pudding or homemade mincemeat, honestly it’s a doddle. Mincemeat is just a question of combining ingredients and putting the end result into glass jars. For the plum pudding it’s the same, but when you’ve mixed all that yummy dried fruit with the suet, spice and breadcrumbs, everyone has to make a wish before you divide it between the pudding bowls for the initial steaming. Here’s where that pressure cooker I wrote about a few weeks ago can really come in handy — it will reduce the cooking time substantially.Your butcher will give you lovely fresh suet which will make a delicious succulent pudding and if you would like a gluten-free version use gluten-free bread to make the breadcrumbs (note, commercial suet often contains flour). Here again is my favourite plum pudding recipe passed down through my grandmother’s family for many generations. Make a large, a medium and several teeny weenies for friends who would love just a taste of a moist and succulent pudding. A pot of brandy or rum butter completes the gift.
Makes 3.2 kilos approx/makes 8-9 pots2 cooking apples, eg. Bramley Seedling
2 organic lemons
450g (1lb) beef suet
Pinch of salt
110g (4oz) mixed peel (preferably homemade)
2 tbsp Seville orange marmalade
225g (8oz) currants
450g (1lb) sultanas
900g (2lbs) Barbados sugar (moist, soft, dark-brown)
62ml (2½ fl oz) Irish whiskey Core and bake the whole apples in a moderate oven, 180C/350F/gas mark 4, for 30 minutes approx. Allow to cool.When they are soft, remove the skin and mash the flesh into pulp. Grate the rind from the lemons on the finest part of a stainless steel grater and squeeze out the juice and stir into the pulp. Add the other ingredients one by one, and as they are added, mix everything thoroughly. Put into sterilised jars, cover and leave to mature for two weeks before using.
Serves 8–10There’s a few things, like gravy and trifle, that are very personal — your yardstick is whatever your mammy or granny used to make. In earlier years, Mummy would have made this trifle with the trifle sponges that could be bought in Mrs Freeman’s shop in our village around Christmas; they looked like sponge rusks. Over the years, as these sponges became more difficult to source, we started making the sponge ourselves. We actually used to have a layer of tinned peaches in this trifle, but now I’m too snooty to put them in. The truth is I prefer the trifle without them. ! So why is it better than any other trifle you’re likely to taste? Surprise, surprise — it’s the quality of the ingredients. Use homemade sponge cake, homemade raspberry jam and homemade custard made with good organic eggs, lashings of Bristol cream sherry (don’t waste your time with cooking sherry), and you cannot go wrong. Choose a bowl (preferably glass) that’s not too deep, otherwise the layers will become disproportionate — either too luscious or too dry. For a posher version, line the glass bowl with slices of Swiss roll.
225g (8oz) homemade raspberry jamFor the Custard: 5 organic eggs
1¼ tbsp caster sugar
½ tsp pure vanilla extract
700ml (1¼ pints) full-cream milk
150–175ml (5–6fl oz) best-quality sweet or medium sherry — don’t spare the sherry
8 cherries or crystallised violets
8 diamonds of candied angelica
A few toasted flaked almonds
1.7 litre (3 pint) trifle bowl, preferably glassSandwich the rounds of sponge cake together with raspberry jam. If you are using trifle sponges, sandwich them in pairs (you’ll need 5–6 pairs). Next make the egg custard. Whisk the eggs with the sugar and vanilla extract. Heat the milk to the ‘shivery’ stage and pour it over the egg mixture, whisking all the time. Return the mixture in a heavy saucepan over a gentle heat and stir with a straight-ended wooden spoon until the custard lightly coats the back of the spoon. Don’t allow it to boil or it will curdle.
Mummy’s Plum Pudding
It has always been the tradition in our house to eat the first plum pudding on the evening it is made.
The grandchildren can hardly contain themselves with excitement.
Somehow that plum pudding seems the most delicious — it’s our first taste of Christmas.
The plum pudding can be made from about mid-November onwards. Everyone in the family helps to stir so we can all make a wish.
It’s fun to put silver plum pudding charms in the pudding destined to be eaten on Christmas Day.
Wrap them individually in silicone paper so they are bulky and clearly visible.
This recipe makes 2 large or 3 medium puddings. The large size will serve 10-12 people, the medium 6-8, but I also like to make teeny weeny ones.
12 ozs (350g) raisins
12 ozs (350g) sultanas
12 ozs (350g) currants
12 ozs (350g) brown sugar
12 ozs (350g) white breadcrumbs (non GM)
12 ozs (350g) finely-chopped beef suet
4 ozs (110g) diced candied peel (preferably home-made)
2 Bramley cooking apples, coarsely grated
4 ozs (110g) chopped almonds
Rind of 1 lemon
3 pounded cloves (½ tsp)
A pinch of salt
2½ fl ozs (62ml) Jamaica rum
Mix all the ingredients together very thoroughly and leave overnight; don’t forget, everyone in the family must stir and make a wish!
Next day stir again for good measure. Fill into pudding bowls.
Cover with a double thickness of greaseproof paper which has been pleated in the centre, and tie it tightly under the rim with cotton twine, making a twine handle also for ease of lifting.
Steam in a covered saucepan of boiling water for 6 hours.
The water should come half way up the side of the bowl. Check every hour or so and top up with boiling water if necessary.
After 5 hours, 3 hours, 2 hours depending on the size, remove the pudding. Allow to get cold and re-cover with fresh greaseproof paper.
Store in a cool dry place until required.
On Christmas Day, or whenever you wish to serve the plum pudding, steam for a further 2 hours.
Turn the plum pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite. Serve immediately on very hot plates with brandy butter.
You might like to decorate the plum pudding with a sprig of holly, but take care not to set the holly on fire — as well as the pudding!
3ozs (75g) butter
3ozs (75g) icing sugar
2-6 tbsp brandy
Cream the butter until very light, add the icing sugar and beat again. Then beat in the brandy, drop by drop.
If you have a food processor, use it: you will get a wonderfully light and fluffy brandy butter.
Note: Rum may be substituted for brandy in the above recipe
Ballymaloe guests have been enjoying Nora Ahern’s farm fresh geese, ducks and turkeys for several decades — if you hurry you can too. Tel: 021-4632354.The inaugural Bord Bia Christmas Food Market will take place at CHQ Building, IFSC, Docklands, Dublin 1, from Thursday, Dec 12 to Saturday, Dec 14 , 10am to 8pm and 10am to 6pm on Sunday, Dec 15. You’ll be spoilt for choice with produce from 40 Irish food producers under one roof. Ballymaloe Cookery School Gift Vouchers last a lifetime — 021-4646785.
© Irish Examiner Ltd. All rights reserved