Jamie’s Nan’s Christmas Pud and the throng of CHRISTMAS DOOM!

It’s no secret that I love to cook, bake and create things. And being an assistant in my day job, I am a pretty organised person.

It is also no secret that I LOATHE Christmas shopping. I enjoy the merriment of the gifts themselves, but I don’t like the hoards of Christmas shoppers that make the whole thing an ordeal… never a throng of Christmas spirit… no… always a throng of Christmas doom.

Battling over car parking spaces and the last bag of spuds. Glares that could kill over the perfume counter. Rude and probably overworked staff in the department stores. No one holding doors open. Fearing for your child’s safety…. that sort of thing…

That said, I should point out how much I love Christmas and how I have been getting down and groovy to some Christmas tunes with the paper and the sellotape… so much so our tree currently looks like this…

Spillage…

During all of the Christmas shopping doom and all of the wrapping merriment, I am ashamed to admit that I TOTALLY forgot to make my Christmas pudding!

Argh!

As the hostess of this years family Christmas dinner this was a terrible oversight on my part. So it is time to get cracking with this little beauty of a recipe.

Jamie Oliver to the rescue!… with his ‘Nan’s Christmas Pud’.

I am going to share with you my most favourite Christmas Pudding recipe… it is adapted from Jamie Oliver’s ‘My Nan’s Christmas Pudding’ and it’s fantastic for anyone like me, who doesn’t react very well to too much fat.

And lets be honest, once you have made a figgy pudding and have seen what suet looks like… enough said? *Baulks a little*.

The beauty of this recipe is that it is made with breadcrumbs rather than suet and can be made and steamed at the very last minute and the lack of feeding or storage will not impair the flavour. This should also be suitable for vegetarians if the ingredients are sourced correctly.

You will need…

Breadcrumbs – about 4 slices of bread with the crusts cut off
1 Large Egg
150ml of Milk (normal, condensed, soy, butter – doesn’t matter)
125g of Butter, plus a little more to grease your pudding tin(s)
125g of Sugar (again, any type will do)

This is the basis of your Christmas pudding and will make either one 1.5L pudding basin or three 0.5.You can add any extra ingredients to these and your pud will turn out ok. Have fun and work out which flavours work best for you. I always throw in some cranberries and glacรฉ cherries with a few handfuls of dried mixed fruit… it just isn’t Christmas without them!

This year because I am a complete burke and completely forgot, I’m going with what is in the cupboard. Candid orange peel, cinnamon and amaretto.Mmmmmmm. Marzipan.Method…

A good rule of thumb for combining all of these ingredients is:

  • mix your wet ingredients together
  • mix your dry ingredients together
  • combine wet and dry ingredients

 

The wet!
The dry!

If you are a dab hand with a spoon then good for you, however, I am rubbish so I LOVE to get my hands in there are have a good squidge… ensuring my hands are squeaky clean of course.

Make sure everything is completely combined. Any dry bits will burn and become hard and any overly wet bits won’t solidify after steaming.

Pop the mix into your pudding basin(s) and cover the top in one piece of grease proof paper and then wrap the whole thing in tin foil.You can, at this point tie a piece of string around the top of the basin. This is for fishing the little bugger beauty out of the boiling hot steam later.

Wrapping them up…

Pop an inch of water into the bottom of a saucepan, then pop your pudding into it and put the lid on top.

Simmer.

When the steam is doing it’s job the foil will bloat a little on top.

Keep checking to make sure the water doesn’t boil dry or the top of your puddings will be tough.Steam one large pudding for 3 hours or three small ones (in separate pans) for 1 hour.

Once steamed in a pan of boiling water for around an hour to two hours depending on the size, remove from the pan to cool and dry. DON’T be tempted to leave these in the pan to cool in the steam… they will unfortunately go soggy…. tried and tested!

These puds won’t keep as long as normal puddings because of the lower fat content but they will be fine wrapped in cling film for a few days. Sadly, I have found that it doesn’t freeze well.

Serve with anything gooey and calorific. Baileys extra thick cream is my weapon of choice….

Can you guess which pudding was left in the pan to cool? CLUE: The gooey one!

How do you eat yours?

Thanks so much for reading: Jamie’s Nan’s Christmas Pud and the throng of CHRISTMAS DOOM!

Love

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