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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, November 21, 2014

MAKE YOUR CHRISTMAS PUDDING ON STIR UP SUNDAY


STIR-UP SUNDAY’ is also known as ‘Christmas Pudding Sunday’ and falls on the last Sunday before Advent. (Advent begins 4 Sundays before Christmas). The Christmas Pudding was invariably made on Stir-up Sunday to give it time to mature. The Pudding is served after dinner on Christmas Day. In the olden days making the Christmas Pudding was a family event where every member of the family would give the Christmas Pudding a stir and make a wish. A coin, a ring or a thimble were sometimes added to the pudding mixture and the person who got it in his / her piece of the pudding on Christmas day was supposed to be lucky. The finger ring would foretell a wedding to the person who got it.
Stir-Up Sunday’ falls on the 23rd November this year. So get your ingredients ready and everyone join in to ‘stir up the Christmas Pudding’ 




















CHRISTMAS  PUDDING
Serves 6 Preparation time 1 hour
Ingredients
 200 grams fresh bread crumbs                     
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru) 
2 teaspoons golden syrup or date syrup
½ teaspoon baking powder                            
2 eggs beaten well
¼ cup rum                                                      
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg                           
100 grams chopped raisins
100 grams chopped black currants                        
100 grams mixed peel
½ teaspoon salt                                              
100 grams sugar
Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it. Steam the pudding for about 1 hour on low heat either in a pressure cooker or a suitable pan or steamer till it is firm to touch
Note:  This pudding can be made weeks in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it
HOW TO FLAME YOUR CHRISTMAS PUDDING
The flaming of the pudding needs a steady hand and for safety reasons, should not be done by someone who has enjoyed too much wine.
Pour about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and carefully heat over a gas flame or lit candle till the liquor bursts into flame. Quickly pour the flaming  rum or brandy over the pudding and take it to the dinner table. Make sure the lights are out when taking it to the table for a grand entrance. Once the flames have subsided, serve with, cream or custard.

1 comment:

  1. After seeing the tempting photo in your post in Facebook today, I checked out the recipe on page 67 in your delightful book "The Anglo-Indian Festive Hamper" and have decided to prepare the pudding for Christmas.

    ReplyDelete