Hi Trev
Would you like to share your recipe (again) please?
TIA

https://www.facebook.com/watch/?v=1041735692514325

https://www.facebook.com/watch/?v=558942664941596

sarahs mum said:

https://www.facebook.com/watch/?v=1041735692514325

https://www.facebook.com/watch/?v=558942664941596

Do you want to make the perfect Xmas pudding?
This is an #untoldtabulam cooking story from our very own weather consultant Steve Symonds. Meet Steve in his kitchen as he whips up a storm making puddings for the silly season and learn the secrets of his increasingly popular recipe.

Steve Symonds
One correction to the video. In the fruit I say “60 grams of mixed spice” I mean 60 grams of mixed peel which is what you can see I’m adding. You need a teaspoon of mixed spice in the dry ingredients but 60g would make the pudding inedible.

sarahs mum said:

sarahs mum said:

https://www.facebook.com/watch/?v=1041735692514325

https://www.facebook.com/watch/?v=558942664941596

Do you want to make the perfect Xmas pudding?
This is an #untoldtabulam cooking story from our very own weather consultant Steve Symonds. Meet Steve in his kitchen as he whips up a storm making puddings for the silly season and learn the secrets of his increasingly popular recipe.

Steve Symonds
One correction to the video. In the fruit I say “60 grams of mixed spice” I mean 60 grams of mixed peel which is what you can see I’m adding. You need a teaspoon of mixed spice in the dry ingredients but 60g would make the pudding inedible.

thanks SM :)

purple said:

sarahs mum said:

sarahs mum said:

https://www.facebook.com/watch/?v=1041735692514325

https://www.facebook.com/watch/?v=558942664941596

Do you want to make the perfect Xmas pudding?
This is an #untoldtabulam cooking story from our very own weather consultant Steve Symonds. Meet Steve in his kitchen as he whips up a storm making puddings for the silly season and learn the secrets of his increasingly popular recipe.

Steve Symonds
One correction to the video. In the fruit I say “60 grams of mixed spice” I mean 60 grams of mixed peel which is what you can see I’m adding. You need a teaspoon of mixed spice in the dry ingredients but 60g would make the pudding inedible.

thanks SM :)

:)

sarahs mum said:

purple said:

sarahs mum said:

Do you want to make the perfect Xmas pudding?
This is an #untoldtabulam cooking story from our very own weather consultant Steve Symonds. Meet Steve in his kitchen as he whips up a storm making puddings for the silly season and learn the secrets of his increasingly popular recipe.

Steve Symonds
One correction to the video. In the fruit I say “60 grams of mixed spice” I mean 60 grams of mixed peel which is what you can see I’m adding. You need a teaspoon of mixed spice in the dry ingredients but 60g would make the pudding inedible.

thanks SM :)

:)

yummo! well done finding it

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

Bogsnorkler said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

or use panko breadcrumbs as they are soft.

Bogsnorkler said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

Thanks :)
I have no idea how to make breadcrumbs. I guess I’ll learn.

Bogsnorkler said:

Bogsnorkler said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

or use panko breadcrumbs as they are soft.

good idea on the panko

purple said:

Bogsnorkler said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

Thanks :)
I have no idea how to make breadcrumbs. I guess I’ll learn.

got a vitamiser or similar? cut off crust and blitz.

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

tis a screenshot of the abc video.

the facebook links? I don’t use facebook anymore. though I will to get his if need be

sarahs mum said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

tis a screenshot of the abc video.

you could contact steve on facebook for any q’s.

purple said:

the facebook links? I don’t use facebook anymore. though I will to get his if need be

The links are the ABC story of Steve making puds

Bogsnorkler said:

purple said:

Bogsnorkler said:

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

Thanks :)
I have no idea how to make breadcrumbs. I guess I’ll learn.

got a vitamiser or similar? cut off crust and blitz.

I don’t cut off the crust. I blitz the lot. In pieces though, or it clogs.

buffy said:

Bogsnorkler said:

purple said:

Thanks :)
I have no idea how to make breadcrumbs. I guess I’ll learn.

got a vitamiser or similar? cut off crust and blitz.

I don’t cut off the crust. I blitz the lot. In pieces though, or it clogs.

And by the way…this is an excellent way to preserve bread that is a bit stale but not yet going mouldy. Make breadcrumbs and then freeze them in a freezer bag. They are infinitely better than the bought dry ones for topping baked tomato pie, tuna bake etc. And the absolute best crumbs are foccacia.

Christmas Pudding SSSF Pudd Trev(TAO)®

Part 1 (loose fruit ingredients)

250g raisins
250g currants
250g sultanas
60g chopped seeded dates
60g chopped dried apricots
60g cranberries
60g mixed peel
60g glace cherries or dried sour cherries
60g slivered almonds
1 green apple – peeled and grated
250ml white rum

Mix together and cover with cling wrap.

Place in fridge, leave there for a minimum of 24 hours.

Next day…

If you’re intending to cook the pudding the same day have a large boiler of water in readiness.

Part 2 (dry ingredients)

2½ cups breadcrumbs
1 cup plain flour
½ tsp bicarb soda
½ tsp salt
1 tsp nutmeg
1 tsp mixed spice
1 tsp cinnamon
¼ tsp ground ginger
Mix together then put aside.
Part 3 (wet ingredients)
250g unsalted butter
1 cup brown sugar
4 eggs

Cream the butter and sugar

Add one egg at a time, mixing each one into the mix before adding the next.

Add ½ the dry ingredients – mix together

Add ½ the fruit mixture – mix together

Add the rest of the dry ingredients – mix together

Add the rest of the fruit mixture – mix together

Sit the pudding mixture aside

Now to wrap the pudding ready for cooking. You will need…

Unbleached Calico 55cm x 55cm
Alfoil 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
Baking Paper 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
String 1 meter, with a loop tied at one end

Lay calico out on flat surface
Place the alfoil on top the calico
Place the baking paper on top of the alfoil
Have the string handy
Spoon all the pudding mixture onto the center of the prepared wrappings.
Bring the alfoil and baking paper up to surround the mixture so to create a cannonball shape.
Bring the calico up to encapsulate the ball then gather all the ends at the top.
Secure the wrapped pudding with the string.

To cook the pudding

Lower into the boiler of water, bring to boil
Turn down heat to simmer, simmer for 3 to 3½ hours
Remove from boiler, drain
Hang in cupboard ready for eating

Serve with brandy or wine sauce or boiled custard.

Neophyte said:

Christmas Pudding SSSF Pudd Trev(TAO)®

Part 1 (loose fruit ingredients)

250g raisins
250g currants
250g sultanas
60g chopped seeded dates
60g chopped dried apricots
60g cranberries
60g mixed peel
60g glace cherries or dried sour cherries
60g slivered almonds
1 green apple – peeled and grated
250ml white rum

Mix together and cover with cling wrap.

Place in fridge, leave there for a minimum of 24 hours.

Next day…

If you’re intending to cook the pudding the same day have a large boiler of water in readiness.

Part 2 (dry ingredients)

2½ cups breadcrumbs
1 cup plain flour
½ tsp bicarb soda
½ tsp salt
1 tsp nutmeg
1 tsp mixed spice
1 tsp cinnamon
¼ tsp ground ginger
Mix together then put aside.
Part 3 (wet ingredients)
250g unsalted butter
1 cup brown sugar
4 eggs

Cream the butter and sugar

Add one egg at a time, mixing each one into the mix before adding the next.

Add ½ the dry ingredients – mix together

Add ½ the fruit mixture – mix together

Add the rest of the dry ingredients – mix together

Add the rest of the fruit mixture – mix together

Sit the pudding mixture aside

Now to wrap the pudding ready for cooking. You will need…

Unbleached Calico 55cm x 55cm
Alfoil 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
Baking Paper 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
String 1 meter, with a loop tied at one end

Lay calico out on flat surface
Place the alfoil on top the calico
Place the baking paper on top of the alfoil
Have the string handy
Spoon all the pudding mixture onto the center of the prepared wrappings.
Bring the alfoil and baking paper up to surround the mixture so to create a cannonball shape.
Bring the calico up to encapsulate the ball then gather all the ends at the top.
Secure the wrapped pudding with the string.

To cook the pudding

Lower into the boiler of water, bring to boil
Turn down heat to simmer, simmer for 3 to 3½ hours
Remove from boiler, drain
Hang in cupboard ready for eating

Serve with brandy or wine sauce or boiled custard.

fabulous! thanks

purple said:

Bogsnorkler said:

purple said:

Q1 do you have the rest of the post SM? The method bit?
Q2 what are soft white breadcrumbs?

the ones you buy are usually dried and hard. make your own or soak the bought one to soften them before adding to the mixture. they’ll soak up liquid in the mix if you don’t and make the pud dryer and probably crumblier.

Thanks :)
I have no idea how to make breadcrumbs. I guess I’ll learn.

Really easy: tear up (stale) bread into a blender and zap it until it is all crumbs.

buffy said:

buffy said:

Bogsnorkler said:

got a vitamiser or similar? cut off crust and blitz.

I don’t cut off the crust. I blitz the lot. In pieces though, or it clogs.

And by the way…this is an excellent way to preserve bread that is a bit stale but not yet going mouldy. Make breadcrumbs and then freeze them in a freezer bag. They are infinitely better than the bought dry ones for topping baked tomato pie, tuna bake etc. And the absolute best crumbs are foccacia.

^^^

Freezing them works a treat.

:)

Neophyte said:

Christmas Pudding SSSF Pudd Trev(TAO)®

Part 1 (loose fruit ingredients)

250g raisins
250g currants
250g sultanas
60g chopped seeded dates
60g chopped dried apricots
60g cranberries
60g mixed peel
60g glace cherries or dried sour cherries
60g slivered almonds
1 green apple – peeled and grated
250ml white rum

Mix together and cover with cling wrap.

Place in fridge, leave there for a minimum of 24 hours.

Next day…

If you’re intending to cook the pudding the same day have a large boiler of water in readiness.

Part 2 (dry ingredients)

2½ cups breadcrumbs
1 cup plain flour
½ tsp bicarb soda
½ tsp salt
1 tsp nutmeg
1 tsp mixed spice
1 tsp cinnamon
¼ tsp ground ginger
Mix together then put aside.
Part 3 (wet ingredients)
250g unsalted butter
1 cup brown sugar
4 eggs

Cream the butter and sugar

Add one egg at a time, mixing each one into the mix before adding the next.

Add ½ the dry ingredients – mix together

Add ½ the fruit mixture – mix together

Add the rest of the dry ingredients – mix together

Add the rest of the fruit mixture – mix together

Sit the pudding mixture aside

Now to wrap the pudding ready for cooking. You will need…

Unbleached Calico 55cm x 55cm
Alfoil 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
Baking Paper 45cm x 45cm (overlay smaller pieces to achieve a 45×45 square)
String 1 meter, with a loop tied at one end

Lay calico out on flat surface
Place the alfoil on top the calico
Place the baking paper on top of the alfoil
Have the string handy
Spoon all the pudding mixture onto the center of the prepared wrappings.
Bring the alfoil and baking paper up to surround the mixture so to create a cannonball shape.
Bring the calico up to encapsulate the ball then gather all the ends at the top.
Secure the wrapped pudding with the string.

To cook the pudding

Lower into the boiler of water, bring to boil
Turn down heat to simmer, simmer for 3 to 3½ hours
Remove from boiler, drain
Hang in cupboard ready for eating

Serve with brandy or wine sauce or boiled custard.

Thanks Neophyte. I’d lost my copy…