Kathleen in VA Posted December 19, 2011 Share Posted December 19, 2011 Dd19 wants to try a recipe she got from a friend in New Zealand for traditional Christmas pudding. There seems to be somewhat of a language barrier and we are having a hard time figuring out what kind of texture/consistency to expect. The pictures we have seen online lead us to believe the pudding will resemble fruitcake in taste and texture, but her friend (who is just an internet friend whom she does not know very well) said that it tastes nothing like fruitcake and is definitely not a cake but a pudding. But here in the USA pudding is a formless jiggly kind of thing - not something you bake in a ceramic bowl and plop onto a serving plate. Can anyone who knows what a traditional Christmas pudding (think of the pudding in A Christmas Carol) looks/tastes like give me an idea of what this thing is supposed to end up like and also what kind of bowl we should use to steam it in? Thanks for any and all advice, tips, etc.! Quote Link to comment Share on other sites More sharing options...
EKS Posted December 19, 2011 Share Posted December 19, 2011 I had traditional Christmas pudding once, complete with flames, and it was horrifically awful. It was very fruitcake like. Keep in mind that I was about 8yo when this happened. Quote Link to comment Share on other sites More sharing options...
usetoschool Posted December 19, 2011 Share Posted December 19, 2011 This is what I have to steam them in: http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Daps&field-keywords=mason+pudding+basin&sprefix=mason+pudd and all the recipes I have used or seen or eaten turn out in kind of cake form, not pourable at all like the Jello pudding stuff. Quote Link to comment Share on other sites More sharing options...
In the Rain Posted December 19, 2011 Share Posted December 19, 2011 My dh's family has served carrot pudding every Christmas for generations. It is essentially a moist carrot cake that has been steamed instead of baked. We make it in a metal mold with a locking lid, steamed inside a larger pot. I think it is fine, unless it has been doused in brandy and lit. :tongue_smilie: I think of fruitcake as having very gummy, chewy pieces of fruit. Carrot pudding is definitely not like that. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 So it is probably a dense cake but without the gummy candied fruits. Thanks for the ideas for bowls. I'll check into those. Quote Link to comment Share on other sites More sharing options...
justasque Posted December 19, 2011 Share Posted December 19, 2011 So it is probably a dense cake but without the gummy candied fruits. Very dense and very moist. I can see the fruitcake comparison, but fruitcake is pretty dry, and pudding is super-moist. It's something of an acquired taste. As you said, nothing at all like American pudding. Quote Link to comment Share on other sites More sharing options...
In the Rain Posted December 19, 2011 Share Posted December 19, 2011 One of our molds is like this one. ETA: Dh's grandmother always serves leftover christmas pudding sliced and fried in butter for breakfast the next day. That is really yummy! Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 One of our molds is like this one. ETA: Dh's grandmother always serves leftover christmas pudding sliced and fried in butter for breakfast the next day. That is really yummy! That mold looks interesting -dd was thinking it had to be a ceramic bowl, but maybe we'll go for the mold instead. Fried pudding - hmmm - we'll have to try that if we have any leftovers. Quote Link to comment Share on other sites More sharing options...
In the Rain Posted December 19, 2011 Share Posted December 19, 2011 That mold looks interesting -dd was thinking it had to be a ceramic bowl, but maybe we'll go for the mold instead. Fried pudding - hmmm - we'll have to try that if we have any leftovers. Dh sets the mold in a pot used for canning. You use the ring on the lid to lift it out. The ring one I linked before cooks faster, and this shape is the traditional one (at least in dh's family). It can be made in advance and refrigerated. Quote Link to comment Share on other sites More sharing options...
In the Rain Posted December 19, 2011 Share Posted December 19, 2011 This is what I have to steam them in: http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Daps&field-keywords=mason+pudding+basin&sprefix=mason+pudd and all the recipes I have used or seen or eaten turn out in kind of cake form, not pourable at all like the Jello pudding stuff. I'm curious about that mold, since I've only seen the lidded type I posted a link for. It looks like ceramic is the traditional style. What type of lid does yours use, and how do you lift it out of the water bath? Dh would never break with his grandmother's tradition, but I'm curious. :bigear: I've never met anyone else IRL who eats steamed pudding. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 19, 2011 Share Posted December 19, 2011 It is like a fruitcake. I used a regular metal mixing bowl and covered it well in tinfoil, then secured it with twine. You MUST make hardsauce for it, unless you have religious issues with alcohol. Oh, and drizzle some brandy on it and set it aflame when you serve it. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 It is like a fruitcake. I used a regular metal mixing bowl and covered it well in tinfoil, then secured it with twine. You MUST make hardsauce for it, unless you have religious issues with alcohol. Oh, and drizzle some brandy on it and set it aflame when you serve it. Ok, maybe we'll try it with a metal mixing bowl and foil - that certainly helps the budget. We already bought the brandy to set it aflame, but I'm not sure I have the nerve to follow through on that. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 I own this flat-bottomed mixing bowl: http://www.ablekitchen.com/supplies/MB-702618/Mixing-Bowl-7-Flat-Bottom-Stainless-Steel.html Would this work? Quote Link to comment Share on other sites More sharing options...
justasque Posted December 19, 2011 Share Posted December 19, 2011 We already bought the brandy to set it aflame, but I'm not sure I have the nerve to follow through on that. Oh but you must! It's not really optional. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 Oh but you must! It's not really optional. I wonder if fire by Christmas pudding is covered in my homeowner's insurance policy.:D Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 19, 2011 Share Posted December 19, 2011 I own this flat-bottomed mixing bowl: http://www.ablekitchen.com/supplies/MB-702618/Mixing-Bowl-7-Flat-Bottom-Stainless-Steel.html Would this work? Perfect! Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 19, 2011 Share Posted December 19, 2011 I wonder if fire by Christmas pudding is covered in my homeowner's insurance policy.:D It blows out very easily :) Quote Link to comment Share on other sites More sharing options...
Ellie Posted December 19, 2011 Share Posted December 19, 2011 I make this figgy pudding. I use a mold (found it at Sur la Table) that looks just like this. It isn't anything like American "puddings." It's very bread-y and figgy. :) Quote Link to comment Share on other sites More sharing options...
justamouse Posted December 19, 2011 Share Posted December 19, 2011 Here's an awesome tutorial on it Quote Link to comment Share on other sites More sharing options...
Deb in NZ Posted December 19, 2011 Share Posted December 19, 2011 In NZ "pudding" means a steamed cake-like dessert or is a general term used for dessert. What Americans know as "pudding" would be called custard in NZ. My grandmother used to make Suet Pudding from an old family recipe for Thanksgiving every year & serve it with Hard Sauce. This is the closest to a NZ Christmas Pudding I've heard of in the States. JMHO, Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 19, 2011 Share Posted December 19, 2011 My grandmother never used a pudding basin. She made cloth boiled puddings. The trick is never, ever let it come off the boil. If you do, it goes soggy. Rosie Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted December 19, 2011 Share Posted December 19, 2011 Okay, do all Christmas puddings have suet in them? :ack2: Quote Link to comment Share on other sites More sharing options...
Deb in NZ Posted December 19, 2011 Share Posted December 19, 2011 Okay, do all Christmas puddings have suet in them? :ack2: Both the two recipes for Christmas Pudding in the Edmonds Cookbook calls for suet. (this is the NZ cookbook that everyone has, like Betty Crocker in the States) When you think about the questionable effects of Crisco in a healthy diet, is suet really any worse? As Crisco isn't available here in NZ, I use either butter or lard as a substitute in my American recipes. Fat is fat :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 19, 2011 Share Posted December 19, 2011 Okay, do all Christmas puddings have suet in them? :ack2: No, but you get a better quality pudding if you use it. I've seen vegetarian suet in shops. That seems more scary to me. You can't taste it in there, if you're imagining meat fat with glace cherries and peel mixed in. :) It's something we only eat once per year. :) (Well not me, I made a far less healthy cake.) Rosie Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted December 19, 2011 Share Posted December 19, 2011 Both the two recipes for Christmas Pudding in the Edmonds Cookbook calls for suet. (this is the NZ cookbook that everyone has, like Betty Crocker in the States) When you think about the questionable effects of Crisco in a healthy diet, is suet really any worse? As Crisco isn't available here in NZ, I use either butter or lard as a substitute in my American recipes. Fat is fat :tongue_smilie: I don't eat meat, so this is why suet icks me out. I don't use Crisco either. Just as icky. I'm not big on the whole baking thing unless it's breads, muffins or cookies. :001_smile: Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 19, 2011 Share Posted December 19, 2011 I don't eat meat, so this is why suet icks me out. No. Suet is ick anyway. :tongue_smilie: Rosie Quote Link to comment Share on other sites More sharing options...
leeannpal Posted December 19, 2011 Share Posted December 19, 2011 I make this figgy pudding. I use a mold (found it at Sur la Table) that looks just like this. It isn't anything like American "puddings." It's very bread-y and figgy. :) In the U.K., the word "pudding" is a more generic term than it is here in the U.S. In general it means a desert of some sort. I love Christmas pudding! I've made my own and had it in London. The consistency is similar to bread pudding, and the taste is much better than any fruitcake I've ever had :) Quote Link to comment Share on other sites More sharing options...
ariasmommy Posted December 19, 2011 Share Posted December 19, 2011 Here's an awesome tutorial on it :iagree: I just made my first plum pudding thanks to this tutorial! :D Quote Link to comment Share on other sites More sharing options...
JumpedIntoTheDeepEndFirst Posted December 19, 2011 Share Posted December 19, 2011 You do need the brandy-not just for lighting the pudding but for the Brandy butter. Butter, brandy and powdered sugar mixed into a think frosting. And as everyone said Christmas pudding is closest in consistency to a moist fruitcake not at all like anything made by Jello. Quote Link to comment Share on other sites More sharing options...
Cassy Posted December 19, 2011 Share Posted December 19, 2011 This is the Christmas pudding I make every year: http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-the-delia-christmas-pudding.html I make it on 'Stir-up Sunday', around the 20th November. I used to hate Christmas pudding when I was a child, and I'm still not very keen on it (I make a trifle for me :D), but it's become something of a ritual - everyone gives it a stir and makes a wish, and DH adores setting fire to it on the day, aiming for bigger and better flames each year. We serve it with rum sauce http://www.deliaonline.com/recipes/cuisine/european/english/hot-buttery-rum-sauce.html Cassy Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 My grandmother never used a pudding basin. She made cloth boiled puddings. The trick is never, ever let it come off the boil. If you do, it goes soggy. Rosie Interesting concept. Perhaps we'll give this a try after we feel more comfortable with the basin type. This is the Christmas pudding I make every year: www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-the-delia-christmas-pudding.html I make it on 'Stir-up Sunday', around the 20th November. I used to hate Christmas pudding when I was a child, and I'm still not very keen on it (I make a trifle for me :D), but it's become something of a ritual - everyone gives it a stir and makes a wish, and DH adores setting fire to it on the day, aiming for bigger and better flames each year. We serve it with rum sauce www.deliaonline.com/recipes/cuisine/european/english/hot-buttery-rum-sauce.html Cassy Thanks! Perfect! Oh, good. I think we'll just go with this as to keep the expense to a minimum. Here's an awesome tutorial on it Oh, this is very, very good. I sent the link to dd. Thanks, everyone! I appreciate all the input - very helpful indeed! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted December 19, 2011 Share Posted December 19, 2011 It's much more moist than a fruitcake - similar ingredients but more fat and liquid. Laura Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted December 19, 2011 Author Share Posted December 19, 2011 It's much more moist than a fruitcake - similar ingredients but more fat and liquid. Laura I'm starting to get the idea and I am very glad it is NOT like fruitcake. Moist is good! Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted December 19, 2011 Share Posted December 19, 2011 I'm starting to get the idea and I am very glad it is NOT like fruitcake. Moist is good! I'd make a small one - you may find that no-one can manage more than a little bit. If you have any left over, you can fry it up for breakfast. Laura Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted December 19, 2011 Share Posted December 19, 2011 I'd make a small one - you may find that no-one can manage more than a little bit. I dunno. My grandmother used to make two in October, hang them up until Christmas, and they'd last my grandfather until Easter. :D Rosie Quote Link to comment Share on other sites More sharing options...
Cassy Posted December 21, 2011 Share Posted December 21, 2011 I was just looking for a recipe in my 'Nigella (Lawson) Christmas' book, when I stumbled across her recipe for Christmas Pudding, her introduction made me think of this thread: " ... actually, the Christmas pudding was once seen as a religious affront. Oliver Cromwell banned it as a 'lewd custom', dismissing the rich pudding as 'unfit for God-fearing people', and the Quakers magnificently condemned it as 'the invention of the scarlet whore of Babylon'. I used to fear that the Quakers made Christmas pudding sound more exciting than it is, so I've long done my bit to come up with a pudding that the scarlet whore of Baylon would be truly proud of." Well, it made me :lol: Merry Christmas Cassy Quote Link to comment Share on other sites More sharing options...
Crissy Posted December 21, 2011 Share Posted December 21, 2011 I was just looking for a recipe in my 'Nigella (Lawson) Christmas' book, when I stumbled across her recipe for Christmas Pudding, her introduction made me think of this thread:" ... actually, the Christmas pudding was once seen as a religious affront. Oliver Cromwell banned it as a 'lewd custom', dismissing the rich pudding as 'unfit for God-fearing people', and the Quakers magnificently condemned it as 'the invention of the scarlet whore of Babylon'. I used to fear that the Quakers made Christmas pudding sound more exciting than it is, so I've long done my bit to come up with a pudding that the scarlet whore of Baylon would be truly proud of." Well, it made me :lol: Merry Christmas Cassy That is hilarious! Her pudding must be as boozy as mine. :lol: Quote Link to comment Share on other sites More sharing options...
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