Nan’s Christmas pudding . . . times 2

Food

Nan has come up with a couple of steamed pudding recipes just in time for Christmas Day . . . you can make them a few weeks ahead and freeze them, or whip them up the night before.

This recipe has been used in our family for as long as I can remember and is always on the table for Christmas. It can be made ahead of time and frozen.

Old favourite Steamed PuddingINGREDIENTS:

225gm butter

2 cups sugar

4 cups flour

6 eggs

½ cup sugar (burn and add 1 cup hot water) Cool down to just warm.

Add 2 tbsp golden syrup and 2 heaped tsp baking soda to this mix, and dissolve.

METHOD:

Cream butter and sugar.

Add eggs one at a time.

Add flour and burnt sugar mix.

Mix together and pour into an A10 can (3½ litre capacity tin) which has been greased well. Cover the top of the can with tinfoil and tie with string.

Steam for 2½ to 2¾ hours.

(Serves up to 30 people)

NB. Nan makes her puddings in large Watties fruit salad cans that she’s kept for years.

Easy-as Plum PuddingINGREDIENTS:

2 cups flour

1 cup sugar

1 cup sultanas

1 cup raisins

1 tsp cinnamon

1 tsp melted butter in 1 cup hot milk

2 tsp baking soda dissolved in 1 cup cold water

¼ cup whisky (Optional)

METHOD:

Mix flour, sugar and cinnamon together.

Mix in water mixture then milk mixture slowly until smooth and runny.

Add raisins and sultanas.

Pour into a greased steamed bowl.

Cover the top of the can with tinfoil and tie with string.

Leave overnight or stand for 8 hours or more.

Steam 4 hours.

I usually make this weeks ahead of Christmas Day and freeze. Thaw out a day before and resteam it for about ¾ hour.

Serve with custard and cream.

No left overs here!

(Serves 6-8)

To steam: boil water in a large pot; immerse can or bowl ¾ deep in water; cover with lid and simmer; do not allow to boil dry.