Recipe first published in the Home & Country magazine in the year 1922.
This week I cooked the Christmas Pudding. Sounds crazy I know, stir up Sunday isn't until September, but I had it on good authority from my grandma (Christmas Pudding Queen) that it would be fine to do it now. Firstly, please excuse the photo, it is really hard to make a Christmas Pudding look beautiful when you're not at the serving stage and there's no Christmassy things around to model it with. Secondly, I forgot to put a pound in, which I'm kicking myself for, when I was a kid I would struggle through a portion of Christmas pud (which I hate) just in the hope of getting the pound. My favourite thing about Christmas Pudding has always been brandy butter, until one Christmas I ate so much I actually threw up, I was a kid, in theory I'm now too grown up to do that. Anyway how this is going to work is that I will write some details about the actual making of the pudding today and then my final post on this blog EVER will be on Christmas Day 2017 when we finally eat the Pudding. In terms of the making of it, it was very simple, much more so than I was expecting (I was basing my knowledge on the soaking methods used in Christmas cake). I did a half size one, the amount the recipe makes is huge and I just didn't have a Pudding basin to fit. You basically throw it all together, let it sit over night and then steam for 4 hours. Pretty simple as long as you're around for the steaming. It smells good, it looks like a Christmas Pudding, I'm happy so far. Keep your fingers crossed until Christmas Day and we'll see what happens... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #christmaspudding #christmascomeearly #christmas #gbbo