This old fashioned Christmas pudding is not made entirely out of local ingredients, it reflects a time (long pre-dating the concept of air miles) when imported spices and foreign dried fruits were expensive and exotic and thus appropiate for a Christmas feast.
There was no such thing as refrigeration and a pudding such as this, stored in a cool, dry larder will keep for at least a year.
The hunt for all the ingredients took longer than usual this autumn, as there was no suet to be had from the local butchers. Eventually, one came to the rescue once he realised that I only needed half a pound. Remember to finely chop the suet and remind oneself that the human body requires a certain amount fat to be healthy. The problem is that we often eat too much of the wrong sort of fats.
This is a traditional Christmas pudding, in the past people had limited access to fat, so it was a luxury. Nowadays, it gives added flavour and diamension to this recipe and as Christmas only comes round once a year, it is time to indulge.
The hunt for all the ingredients took longer than usual this autumn, as there was no suet to be had from the local butchers. Eventually, one came to the rescue once he realised that I only needed half a pound. Remember to finely chop the suet and remind oneself that the human body requires a certain amount fat to be healthy. The problem is that we often eat too much of the wrong sort of fats.
This is a traditional Christmas pudding, in the past people had limited access to fat, so it was a luxury. Nowadays, it gives added flavour and diamension to this recipe and as Christmas only comes round once a year, it is time to indulge.
The eggs (above) are from my own ducks and geese, they are beaten and then mixed with the brown sugar. The breadcrumbs are my own, the suet and cider are locally produced.
INGREDIENTS
1 lb unsulphured chopped dried apricots
1 lb chopped dried dates
1/4 lb chopped chopped figs
6 oz mixed candied peel
1 lb breadcrumbs soaked in 1 cup cider
1 lb finely chopped suet
3 goose eggs, I duck egg mixed with 1/2 lb dark brown sugar
Juice and rind of 2 lemons
1 oz mixed spice
1/2 glass brandy
1/2 grated nutmeg
What a shame, none of my figs were of any use this year, as it was such a poor cold, cloudy summer. The fruit is mixed with the dry ingredients first and then the remaining ingredients are added.
All ingredients are beaten well together and turned into 3 well buttered bowls and covered with greaseproof paper and steamed for 3 1/2 hours.
What a shame, none of my figs were of any use this year, as it was such a poor cold, cloudy summer. The fruit is mixed with the dry ingredients first and then the remaining ingredients are added.
All ingredients are beaten well together and turned into 3 well buttered bowls and covered with greaseproof paper and steamed for 3 1/2 hours.
Keep in a cool place until Christmas, or in the freezer for next year. Before eating steam for 2 hours and then spike with blanched almonds, top with a sprig of holly (make sure it has berries), warm a little brandy, pour over the pudding, set alight and present the flaming pudding to your diners. Serve with brandy butter.
Email: kilkennyseakale@gmail.com
Email: kilkennyseakale@gmail.com
