Friday, 21 October 2011

Plum Pudding time of year......

I don't like bringing up the Christmas word too early, but now is the time to start thinking about getting your Christmas pudding made and put away. This is a old tradition that should be kept up in my opinion, it really is worth the effort. So my friends here i a recipe that was handed down from my Grandmother Bridie Ryan from the Comeragh Mountains. She was a true lady, a good cook and an inspiration to me in many ways......

Kilbrien Christmas Pudding.

This recipe makes five puddings of about two and a quarter pounds each.

2 1/2 lb. raisins
l lb. plain flour
1 1/2 lb. sultanas
1/2 tsp. grated nutmeg
1 1/2 lb. currants
1/2 tsp. ground cinnamon
1 large cooking apple
2 tbs. orange marmalade
1 lemon
3/4 lb. home made mixed peel
1 tsp. ground cloves
2 oz. sweet Almonds
1 tsp. salt
2..oz. bitter almonds
1 lb. Barbados sugar
1 lb. suet
6 large free range eggs
1/2 lb. breadcrumbs.
1 pint of stout.

Preparation and Cooking.

Stone the raisins (unless seeded ones are used); Wash and dry sultanas,
currants and raisins; Remove any sugar from the peel and shred peel finely;
Blanch and chop the almonds. Make the breadcrumbs. Grate the apple and lemon
rind. Sieve the flour, salt, and spices into a basin large enough to hold all the ingredients.
Put all the prepared ingredients and sugar into the basin and mix thoroughly.

Beat up the eggs; squeeze the lemon, measure the stout. Add these to the dry
ingredients and mix to a soft dropping consistency. Leave over night before mixing

Bring a pan or streamer to the boil. Grease bowls or basins as well as covering paper.
Fill each bowl or basin and cover with grease proof paper and brown paper. Ensure the
paper is tied securely. (If a plastic bowl is used place a saucer in the pan of boiling water.
Boil for five hours at a simmer, replacing water as required. Remove and allow to cool and
store in a cool place.

Steam for one hour before serving.

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