Allotments 4 All

I love Chirstmas pudding but prefer this Tardy Pudding.  It can be made a few days before Christmas.  It is light and very tasty; I love it with icecream and a glass of something very sweet... ;D

Tardy Pudding â€" serves 8 - from Leslie Forbes â€" “ Remarkable Feasts”                           

180g butter
180g muscavado sugar
180g fresh brown breadcrumbs
3 eggs beaten
2 tbsp marmalade
½ tsp bicarb mixed with spoonful of tepid water
Large handful of raisins
Large handful of toasted almonds
(optional) a few tbspn chopped candied peel
2tbspn brandy
¼ teaspoon each cinnamon and allspice

Sauce
Juice 3 lemons
6 tbspn sweet sherry
6 tbspn cointreau or other orange liqueur
½ tspn all spice
180g melted butter

Cream butter and sugar, mix breadcrumbs, eggs and all other ingredients and pour into buttered pudding basin or heatproof bowl leaving 1” or so for pudding to rise. 
Cover with buttered paper and a clean dishcloth and tie firmly.  Steam for 2 hours in a double boiler.  Turn out onto a warm plate, decorate with holly, ivy (or just toasted) almonds.

To make sauce: boil together the first 5 ingredients for a couple of minutes, then whisk in and serve immediately, pouring some sauce over each pudding portion.  ( We don't bother with the sauce)

That sounds nice, I could make one to have over christmas.  I made 2 puddings but eldest begged to take one to uni for their christmas dinner in their house today, I'm sooo envious, she's just phoned to say she has put it on to cook, I have to wait another two weeks... but this sounds a wonderful solution.  Could I make it say on the 22nd to eat on 26th or 27th?

Would I be able to reheat it in my slow cooker like xmas pud, so it is ready when we get in from a nice winter's walk?

T.

Yes to all ;D
Hope that you enjoy it

I have just been cooking and while stood over the stove I was thinking - I could have the Twelve Puddings of Christmas, one for each day.  I have 2 iced pudding recipes and this one and the traditional pudding and my chocolate tipsy cake is done in a pudding bowl so looks the same shape with holly on the top, just a few more to find, my lot would love it - any one any more suggestions?.....

I am going to get a reputation on here for eating all the wrong stuff I think..... it's not true! ;)

T.

Last-minute Christmas puds:
in individual pudding basins

No need to mature for weeks, these are ready to cook straight away & take around 45 mins in the oven. They also freeze brilliantly!

Enough for 8 individual puds:

Ingredients:

5oz self-raising flour
1 level tsp baking powder
1 rounded tsp ground mixed spice
2 oz softened unsalted butter
2 large eggs
3fl oz black treacle
4 fl oz Irish stout
2 tbs dark rum (or brandy, or port, or sherry...)
1lb jar best possible mincemeat (homemade if poss!)
3 oz Bramley cooking apple, peeled, cored and finely diced
6oz currants
1oz chopped roasted hazelnuts
grated zest of an orange and a lemon


1. Butter the pudding basins really well.

2. Sift the flour, baking powder and spice into a large bowl.
add the butter and eggs.

3. Measure the stout into a measuring jug and add the treacle, and rum. Mix together.

4. Add the liquid to the flour mix and whisk together, with an electric whisk for preference.

5.  Add the mincemeat, apple, currants, nuts, and the zest. Mix all together with a spoon.

6.  Divide the mixture between the well-buttered pudding basins, then cover each basin with a circle of well-buttered greaseproof paper, followed by a foil covering. Make these from squares of foil big enough to make a pleat in the middle of and still to fold under the edges of the basins.

7.  Put the basins into a shallow roasting tin. Place in a preheated oven (180C/ 250F/ gas 4) and pour an inch of boiling water into the roasting tin.
Bake for 45-50 mins. Allow the puds to cool in the basins for 10 mins, then carefully run a knife round the edge of the puds before turning them out.

Devour!   :D

I've lost me pudding recipe  :'(

It was the golden christmas pudding as told in BBC's Good Food Magazine, the Christmas recipes edition, probably December 1999 (or was it 2000). Help.

Oh poor Multiveg!

If no one here comes up with it, why don't you email the magazine (goodfood@bbc.co.uk) and ask sweetly if they could find it for you?

On their website
http://www.bbcgoodfood.com/content/knowhow/features/recipes-site/1/
they do say you can contact them if you're trying to track down one of their old recipes...

Found it, I had saved it on a cd, for backup (someone had answered my plight for Christmas 2004!)

serves 10-12, cooking 3 hours
3 tbsp golden syrup
227g can pineapple rings, drained and chopped
grated zest of 1 large orange
50g toasted flaked almonds
50g dried cranberries
50g dried apricots, chopped
50g raisins
100g freshly grated carrot
175g butter, softened
175g dark muscovado sugar
3 eggs
175g SR Flour
1 tsp ground cinnamon
50g fresh white breadcrumbs

1) butter a 1.7litre or 3 pint pudding basin and spoon in syrup. Put a quarter of the chopped pineapple, a little of the orange zest, a few of the flaked almonds and a quarter of the cranberries in the bottom of the bowl. In a separate bowl, mix the rest of the pineapple, orange zest, almonds, cranberries, apricots and carrot.
2) beat together the butter and sugar in a large bowl until light and fluffy. (5 mins by hand, 2 mins with a mixer)  Add the eggs one at a time, beating well, then fold in the flour cinnamon and breadcrumbs.
3) Stir in the fruit and carrot mixture then spoon into the pudding basin and level the top. Butter a piece of greaseproof and fold a pleat in the middle.  Put it over the pudding and secure tightly with string.  Cover with a pleated piece of foil and tuck the ends under the string.
4) Steam the pudding in a pan of boiling water, making sure the water only comes a third of the way up the bowl.  Steam for 3 hours ( check the water level every 30 mins and top up with more boiling water as necessary)  Or microwave the pudding, covered very loosely with microwave film, instead of the greaseproof paper and foil, on medium for 20 mins.
5) remove the pudding from the heat and remove the foil and paper and leave to cool for 5 mins.  Run a knife round the sides of the pud and invert on to a warm plate.  Serve with orange cream.

the recipe for orange cream is as follows:
Grated zest of 1 orange
icing sugar (see method)
2Tbsp Grand Marnier
400 ml creme fraiche or double cream lightly whipped
Add the zest, icing sugar and grand Marnier to the creme fraiche or whipped cream.  If you use creme fraiche, use 4 tablespoons of sugar, just 2 if using cream.
Serve with the pud.

And lo there shall be greater rejoicing over the one recipe that was lost and is found than over the others that were never lost...

;D ;D ;D  hurrah!  ;D ;D ;D

thank you Mia, that's gone into the family cookbook now! :P ;D

Quote from: tulippa on December 10, 2006, 14:58:13
I have just been cooking and while stood over the stove I was thinking - I could have the Twelve Puddings of Christmas, one for each day.  I have 2 iced pudding recipes and this one and the traditional pudding and my chocolate tipsy cake is done in a pudding bowl so looks the same shape with holly on the top, just a few more to find, my lot would love it - any one any more suggestions?.....

I am going to get a reputation on here for eating all the wrong stuff I think..... it's not true! ;)

T.

only that you should invite me round for Christmas - 12 puddings!! how cool is that  ;D ;D

bread and butter pudding made from panatonne (sp!)  is one of my all time favourites at Christmas