It’s Stir Up Sunday and time to make a Christmas Pudding, perhaps even in the manner of Max himself!
The first pudding I will make (I may make several for gifts) will be from a recipe suggested in the combox under another entry. I will probably make one or more smaller puddings using a different recipe, which it’s from Lobscouse and Spotted Dog: Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels. I the idea of this recipe not only because of the Aubrey/Maturin books but also because it was given to me by a reader of this blog!
However, the first pudding to be made requires a two day process. So, I start on Stir Up Sunday, since this is when the ingredients must be combined, but really early in the morning. That way I will have time enough tomorrow for the steaming.
Start with a really large mixing bowl.
The apple – finely chopped – came from the tree near the chapel.
I stirred in several stages.
My good ol’ graduated cylinder helps when measuring in ml‘s.
75 ml of stout and of barleywine, each.
Do you know what barleywine is?
Mixing the beery liquid together, with a bit of rum and eggs.
I transferred it into a smaller bowl for its overnight rest.
Back to the barleywine. This was the stuff I used.
Since I only needed 75 ml of this… well… what to do… what to do…
Anyway, the pudding must rest over night.
In the next phase, it will be transferred to a greased basin, covered up, tied up, and steamed for 8 hours.
More later…. sleeeeeep.
UPDATE 21 Nov 0115 GMT:
Okay, after a rest of a few hours, I transferred the mix to the pudding basin.
This year I created a handle for easier extraction at the end.
Into the kettle for steaming. I have it propped up on tiny pyrex bowls.
Eight hours later…. this is what it looks like!
I let it cool and wrapped it up again.
The pudding is now in a covered wooden wine crate in the cellar.
The next time I see this, will be when I get it ready for the next round of steam before it is eaten!
How about your Christmas Puddings?