Microwave Christmas Pudding - MS Word document for downloading

The last Sunday before Advent is Stir-up Sunday, and has come to be accepted as the day when people “stir up” the Christmas Puddings. It takes its name from the traditional prayer for the day, “Stir up, we beseech thee, O Lord, the wills of thy faithful people”. I’ll add the photograph after I have made the Pudding on Sunday.

Christmas Pudding recipes often rely on steaming for hours, usually 4-8. Sufficient reason alone to go and buy one! Here’s a delicious recipe that can be cooked on the day in about 10 minutes, or made a month before and reheated. This recipe is from a “BBC Good Food reader”, Anne Payne. Yes, it does take a while to measure out the ingredients, but as you will see, this is done in two stages. If time is really short, use 270g (10oz) mixed dried fruit, instead of measuring the currants, raisins and sultanas separately.

It is traditional to flambé the pudding with brandy. I read recently that Fanny Craddock advised using vodka instead, because it burns for longer. Put the vodka (about 125ml (4 fl oz) in a small pan and warm on the hob. Light it, pour it over the pudding and carry ceremoniously to the table. I think we’ll try it this year!

The cooking instructions are for a 750w microwave.

Serves 8-10

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Iced Christmas Puddings - MS Word document for downloading

I first came across Iced Christmas puddings in Australia. A friend served a delicious one, which was ever so simple and made in the bought ice cream container:

1. Soak about 100g (4oz) mixed dried fruit overnight in 4 fl oz (125ml) brandy.
2. Then stir into a pint of double cream.
3. Scoop out about half a carton of vanilla ice-cream, returning this scooped out ice-cream to the freezer
4. Add the brandy mixture to the ice cream in the container, smoothing out as a layer.
5. Freeze until firm.
6. Top up the container with as much of the reserved ice cream as possible.
7. Freeze until required.

To serve: to turn out, dip the container into very hot water for about 5 seconds. Loosen the pudding by twisting a fork in the centre, before turning upside down over the serving plate. Serve immediately.

The photograph is for Iced Christmas Pudding (from BBC “Good Living” with
Jane Asher), ready to go in the freezer. Read more »

Brandy Butter or Rum Butter - MS Word document for downloading

For some reason (probably because I prefer brandy!), we always have Brandy Butter with the Mince Pies and Christmas Pudding. You can just substitute rum, if you want to. I usually make it using an electric hand whisk.

I have tried a few recipes and have three to offer you. If you don’t know which to try, make up one that uses the type of sugar you already have, or are buying for some other dish. The amount of brandy or rum is a guide only - you can have great family fun with everyone tasting and probably shouting “more!” The recipes say these quantities are for 6-8 people. That may be enough for the Christmas Pud, but you may want to double the quantity to have some for the mince pies!

You can store it in the fridge for two weeks, or three months in the freezer. As I like to get everything organised beforehand, I take the butter out of the freezer on Christmas Eve and leave in the fridge overnight. Read more »

Dried Fruit Salad - MS Word document for downloading

Serves 4 - 6

I think dried pears are full of flavour and I love them in a dried fruit salad. You can buy packets of dried fruit salad mix, or make up your own. Check for preservative - I prefer to buy the mix without any sulphite, from the Health Food Store. I usually cook this, covered, in the oven, along with the main meal for that evening, or, if I’m really organised, for the following day, making good use of the oven heat.

Preparation time: 5 minutes the night before you want to eat it. Read more »