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1:56 pm
Senior Class
Mon 21-Sep-09
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I was shopping in the Daily Bread Co-op the other day and noticed that they have their 'Christmas Cake Kits' for sale - all the dry ingredients plus a recipe all weighed up and ready to use. What a neat idea for people who don't regularly use dried fruits and nuts.
And it reminded me that YES (eeek!) - it's nearly October and time to make the cake and /or pudding. Anyone willing to share their favourite recipe? Or do you keep your family pudding recipe under lock and key? My Dad obtained 'the pudding recipe' from his Auntie Vera, who used to make Christmas puddings for all the family, and passed it to me. The first time I made it, I started weighing the ingredients and then realised that there was enough for at least 8 large puddings!!!
C 🙂
7:24 pm
Sat 12-Aug-06
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I love going to Daily Bread. Everyone is very relaxed there - staff and customers.
The Christmas cake kits are a great idea.
We have our own recipe http://www.cottagesmallholder.com/best-quick-last-.....recipe-152 for a cake full of fruit and pizzazz but it has to made two weeks before Christmas. It's not the dark traditional kind but light coloured and absolutely delicious. It's the only fruit cake that Danny will eat.
We also have an Irish Christmas pud recipe http://www.cottagesmallholder.com/christmas-puddin.....recipe-115 like the cake it’s much lighter than traditional puds and again this is a last minute recipe (well about a month before Christmas). We once kept one til Easter and it was just like a dark traditional one 🙁
I'd love to have your Aunt Vera's Christmas pudding recipe - if you are willing to divulge it! It would be fun to try a more traditional one this year.
9:08 pm
Knowledegable
Mon 21-Sep-09
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Hey there 94 days to go! Hooray, I am already counting down and driving everyone nuts at work.
I tried this recipe lastyear from nigella book feast
http://www.bbc.co.uk/food/recipes/database/chocola.....4675.shtml
worked out well. but no chocolate coffee beans that would have just been weird
7:03 pm
Supreme Being
Mon 21-Sep-09
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I have to make do with whatever dried fruit I can get hold of in the different countries I have lived in (Denmark, US and now Latvia) and my cakes work out and I definitely don't get any complaints from the fruit cake eaters in my family. This year it looks like I have actually found a few sultanas in a fruit mix, some figs, prunes, jumbo raisins and ordinary raisins, definitely no currants and haven't seen them anywhere else apart from the UK.
For puddings I used a low fat recipe from Rosemary Conley and even I liked them which I don't normally and they still keep. Again I have the problem of getting traditional ingredients like suet, unheard of outside the UK as far as I can tell
Joanna
10:51 pm
Sat 3-Oct-09
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I'm curious about the Auntie Vera recipe, too, especially as my name is Vera as well! I often make a different sort of Christmas fruit cake called "panpepato," from a recipe in one of Carol Field's books – it's very very dense with fruit and nuts and chocolate, with just the barest bit of flour to hold it all together. Lovely in thin slices with tea or coffee. But I love a traditional English Christmas pudding and am always eager to hear people's favorite recipes.
9:18 pm
Senior Class
Mon 21-Sep-09
Offline
fn said:
I'd love to have your Aunt Vera's Christmas pudding recipe - if you are willing to divulge it! It would be fun to try a more traditional one this year.
Read about the Christmas pudding recipe here
C
1:57 pm
Sat 12-Aug-06
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Thank you Celia! I love the hand written recipe.
3:55 pm
joanna;
we live in france and someone told me suet is the fat around the kidneys of a pig! Apparently here the butcher will give it to you free; though I have suet from the uk this year!
1:41 pm
Supreme Being
Mon 21-Sep-09
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I think I have found out that suet is actually the fat from round the kidneys of any animal. I found out from an article which I posted the details to in the lamb section. Next problem would be trying to communicate what I wanted to the relevant butcher - now that might be a challenge, maybe stick to the Rosemary Conelly low fat recipe which was surprisingly nice and moist and still kept for a year as I made too many.
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