Nanna Fraser's Award-Winning Traditional Christmas Pudding Recipe
Nanna Fraser's Award-wnning Traditional Christmas Pudding
The Family Tradition
This recipe was handed down to my Mum, 'Nanna Fraser' from her Mum, 'Nanna Duncan' and from her Mum, 'Nanna Swinbourne' before her.
As a child I loved every aspect of Christmas and especially the presents, of course, and Christmas Pudding with home made custard and home made ice-cream - and the best part of the Christmas Pudding, as a child, was finding the threepence and sixpence coins that were cooked into the pudding - special treats for the grandchildren!
From the time my daughters were teenagers, my Mum, "Nanna Fraser' would come to my place for 'Pudding Day' when we would make the Christmas pudding together. My daughters loved this tradition where they learnt the 'art' of making the Christmas Pudding and they got to do a lot of 'taste testing' in the process. We would have Christmas Carols playing and lots of Christmas treats to nibble on, and it was always a wonderful part of our Christmas family tradition. Now that my daughters are grown with families of their own they make their own Christmas Pudding and the tradition continues on to the next generation.
My Mum, Nanna Fraser, has won numerous 'First Place' prizes and other awards with her traditional Christmas Pudding recipe in local county shows and competitions and now I have the pleasure of sharing it with you.
How to make
- Chop the raisins, figs, prunes and cherries. (Remove any stalks and seeds as necessary). Place ALL the fruit, including sultanas, currents, in a bowl and add the rum (be generous) and cover and let soak for at least 24 hours.
- Beat butter and sugar together in a large bowl with a wooden spoon, until creamy and smooth.
- One at a time, beat eggs well with wooden spoon, then add to creamy butter and sugar. Then add dry ingredients alternatively with fruit. Stir and mix all in well.
- Add and stir in the Parisian Essence.
- Take your pudding cloth and place in near boiling water to thoroughly wet the cloth then (with rubber gloves on) wring tightly ALL the water from the cloth. Then spread out the cloth on a bench or table and sift plain flour onto damp cloth leaving about 2 inches on edge (to stop water entering the pudding mixture). Spoon pudding mixture into centre of cloth. Gather the 4 corners up together, then sides and tie tightly with string around 2 or 3 times, leaving space for the pudding to rise. Make sure to leave enough string to make a loop to lift the pudding out when cooked.
- Place a plate in the bottom of your boiler and leave the boiling pot half filled and boiling with water. Lower pudding into boiler. Place lid on and bring back to the boil, then lower heat and keep simmering for 4 hours. Add more boiling water as necessary during cooking.
- Turn heat off and with a long handled wooden spoon, lift pudding out of boiler onto a plate and then hang pudding to drip for a couple of hours.
- To get pudding out of cloth, cut string and unwind. Place pudding on a large plate and while still hot, gently pull the pudding cloth, one corner at a time, from around pudding, taking care not to break the pudding. Then turn onto a clean plate.
- The pudding can be re-heated on Christmas day or slices of the pudding can be heated in microwave for a few seconds, when serving. Add some home made egg custard - with Brandy, if desired, and cream or ice-cream.
- Please note - you need to boil a new pudding cloth for 5 minutes in boiling water and then rinse under warm water to remove 'the dressing in the cloth' before using it.
- Indulge and enjoy!!!
- 8 oz Butter
- 8 oz Brown Sugar
- 10 oz Plain Flour
- 1 oz Self raising Flour
- 1/4 teaspoon Salt
- 1 1/2 teaspoon Mixed Spice
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 2 lbs Fruit - raisins,sultanas,currents
- 5 Dried figs
- 6-8 Glace cherries
- 6 Prunes
- 4 large (700 gms) Eggs
- 4 teaspoons Parisian Essence
- 3/4 - 1 cup Quality Dark Rum
- 30 inches x 30 inches (approx) Calico Pudding Cloth