Tuesday December 13, 2011 at 16:04

3 notes
I thought I’d stop RSI-ing for the day as I’ve been told I’m overdoing the computering, walking, lifting, so what do I do? I start pudding prep. 
Post supermarket, clutching kilos of dried fruit, I pop into Toscano’s for 2 oranges and come out with tiny okra, swiss brown mushrooms, baby fennel, white peaches, apricots, mangoes, corn, etc. Only a little bit of lifting & walking it back home!
This is the recipe I use for my christmas pudds. Sorry, no family recipe handed down through the ages. I rely on a Mrs. Beeton’s cookbook I found in a thrift shop years ago.
My variation has prunes instead of the peel & almonds (there are peel & almond haters out there & I can’t see why it’s called plum pudding if it doesn’t contain anything plum related, plus the prunes give it a squishier texture). Plus I grate fresh ginger because I can. 
Also I’m lazy & use packets of suet/flour mix now for the non-vegetarian puddings rather than getting suet from the butcher. Hence the flour/suet calculations complicated by the vegetarian/non-vegetarian calculations.I usually get it wrong but it’s just about getting the balance of wet and dry ingredients vaguely right. It doesn’t matter what you put in.
I cut up & soak the fruit in the wet ingredients on day 1 ie. tonight, then mix it with the dry ingredients on day 2 for the 6 hour boil in every stockpot I own. Absurd recipe when you think about it.
Mrs Beeton’s Cookery for All, 1982, edited by Susan Dixon with last year’s & this year’s quantity calculations.

I thought I’d stop RSI-ing for the day as I’ve been told I’m overdoing the computering, walking, lifting, so what do I do? I start pudding prep.

Post supermarket, clutching kilos of dried fruit, I pop into Toscano’s for 2 oranges and come out with tiny okra, swiss brown mushrooms, baby fennel, white peaches, apricots, mangoes, corn, etc. Only a little bit of lifting & walking it back home!

This is the recipe I use for my christmas pudds. Sorry, no family recipe handed down through the ages. I rely on a Mrs. Beeton’s cookbook I found in a thrift shop years ago.

My variation has prunes instead of the peel & almonds (there are peel & almond haters out there & I can’t see why it’s called plum pudding if it doesn’t contain anything plum related, plus the prunes give it a squishier texture). Plus I grate fresh ginger because I can.

Also I’m lazy & use packets of suet/flour mix now for the non-vegetarian puddings rather than getting suet from the butcher. Hence the flour/suet calculations complicated by the vegetarian/non-vegetarian calculations.I usually get it wrong but it’s just about getting the balance of wet and dry ingredients vaguely right. It doesn’t matter what you put in.

I cut up & soak the fruit in the wet ingredients on day 1 ie. tonight, then mix it with the dry ingredients on day 2 for the 6 hour boil in every stockpot I own. Absurd recipe when you think about it.

Mrs Beeton’s Cookery for All, 1982, edited by Susan Dixon with last year’s & this year’s quantity calculations.

  1. madmeals posted this