Mum's Christmas Eve Plum Pudding

MUM’S CHRISTMAS EVE PLUM PUDDING

Mum's Christmas Eve Plum pudding was a tradition in our household. We would wrap our presents during the day, and after tea, mum would start to prepare the Christmas plum pudding whilst we would make ourselves scarce out of mum's kitchen.  NO talking to Mum whilst she was making the Christmas pudding.  

So when we were very young, we would go to bed, even though we could not sleep so that we could go to Midnight Mass. We had to have a sleep before we went to Midnight Mass. otherwise we could not go. As we grew older, we used to watch Carols by Candlelight- a Melbourne tradition for a little while or do other things- as long as we were not in mum's kitchen as she prepared the Christmas Eve Plum Pudding.

Originally mum started making this pudding for her mother and father. As they were getting older, they started to find mum's plum pudding a little too heavy. So  this became known in our household as mum's ''light plum pudding" and became a tradition. Long after Nanny and Pa has passed on, mum was still making the  light Christmas Eve plum pudding.  

Mum would prepare the first part of the pudding on Christmas Eve before she got ready for midnight Mass and then, on Christmas morning  COOK the pudding. What a mother!!!

Dad (Jack) had a special role in mum's plum pudding. He would go out to the garage and get the string for tying the pudding lid to ensure no water seeped through.  I miss dad not tying the Christmas pudding. It was such a ritual. Mum would say '' Jack, have you got the string- I need you to tie the pudding."

I have to say that now that I have tried mum's recipe twice- once the year before she died, with mum keeping a keen eye on what I was doing and once since she has died.  I have to say that I do NOT make it on Christmas Eve and complete it on Christmas Day.  I prepare the first part of the pudding preparation on the day before Christmas Eve (Dec 23) and get up early on Christmas Eve and complete it.  Then on Christmas Day itself, I warm it in the microwave. It makes Christmas Day less stressful for me, although I marvel how mum used to cook the pudding on Christmas Day along with everything else on the stove.!!!  I have to say it tasted just as nice as I remember mum's Christmas Eve plum pudding.

By the way, I think the reason dad always tied the pudding was that the lid did not fit properly- been knocked out of shape over many years of use, but mum did not want to make her pudding in any other bowl than the Christmas pudding bowl.  A new Christmas pudding bowl was out of the question.!!!

This Christmas pudding, should there be any left over keeps very well.  Another tradition that we had once my siblings left home and there was only mum, dad and myself was to keep part of the Christmas pudding and to eat the remaining portion of the Feast of the Epiphany (arrival of the Kings). It is beautiful to eat hot of course,  but also just as lovely on a hot day served cold, either by itself or with ice cream and/or custard sauce.

INGREDIENTS

2 LEVEL TABLESPOONS OF BUTTER= 1 OUNCE    NB 1 TABLESPOON = ½ OUNCE.

1 AND ½ CUPS OF BOILING WATER

1 AND HALF CUPS OF MIXED FRUIT ( measure out carefully)

CHOPPED MIXED PEEL

I LEVEL TEASPOON OF MIXED SPICE

½ CUP OF RAISINS

3 TABLESPOONS OF SUGAR

LEVEL TEASPOON OF BI CARB SODA

1 AND ½ CUPS OF PLAIN FLOUR

1 CAP OF CASTER SUGAR ( CAP NOT CUP) IE TO COVER THE TOP OF THE PUDDING WITH THE CASTER SUGAR FOR DECORATION.

S PRIGS OF HOLY. (WASH AND DRY)

METHOD

1. GREASE PUDDING BASIN WITH BUTTER.
2. PUT BUTTER IN A ROOMY BASIN AND THEN POUR IN  1 AND ½ CUPS OF BOILING WATER. STIR WELL.
3. ADD MIXED FRUIT, CHOPPED MIXED PEEL, MIXED SPICE AND RAISINS.
4. ADD 3 TABLESPOONS OF SUGAR.  STIR AGAIN.
5. PUT A LEVEL TEASPOON OF BI CARB SODA INA FINE TEA STRAINER AND SIEVE INTO PUDDING MIXTURE. BLEND WELL.
6. ADD 1 AND ½ CUPS OF PLAIN FLOUR INTO THE SIFTER AND ADD AS AN EXTRA ROUNDED TABLESPOON OF FLOUR. SIFT INTO MIXTURE.

NB The mixture will look very thin but don’t worry. Cover bowl with foil and put lid on ((jack’s task to tie with string) and then go to bed.

CHRISTMAS DAY

1.       COOK STEADILY FOR 3 HOURS. **

2.       DON’T HURRY THE PUDDING OUT OF THE BASIN. LET IT STAND FOR A FEW MINUTES.

3.       DECORATE WITH CAP OF CASTER SUGAR A SPRIG OF HOLLY BEFORE SERVING.

**HOW TO COOK THE PUDDING

PUT PUDDING BASIN IN THE BOILER. FILL THE BOILER UP TO ¾ PUDDING BASIN WITH BOILING WATER. KEEP WATER LEVELS UP TO ¾ PUDDING BASIN FOR 3 HOURS.  PUT THE TIMER ON FOR EVERY 10 MINUTES TO CHECK THE WATER. KEEP THE KETTLE WITH BOILING WATER ON HAND TO TOP UP THE PUDDING LEVELS.

2011 VARIATION

¼ CUP OF CHOPPED MIXED PEEL

1 PKT OF MULTI GLACE CHEERRIES chopped

375G MIXED FRUIT = 2 CUPS.

2 ounces of butter instead of one ounce.

2013 VARIATION

Prepared the Christmas Pudding on Sunday 22nd and cooking it right now ( Monday 23).
I thought I had some mixed peel in the pantry, but when I went to prepare the pudding yesterday I did not. I have therefore left out the mixed peel.
 
A friend of mine came over to prepare her pudding at the same time using this recipe.  This was a blessing for me as between the two of us was able to get the lids on without having to tie it with string.  I am sure Dad would not mind, as tying it  with string was his contribution to the pudding preparation. I feel sure he was looking out for me from above and helped us get the lids on securely.
The timer has just gone so need to check water levels. 

Post eating the pudding:  I think it needs the mixed peel- tasted fine without it but mixture seemed smoother this year. Also, I cut the cherries too fine this year. 
For 2014, I will make sure I have mixed peel  in the pantry and get less excited using my tupperware turbo chelf for cutting the cherries.

2014: Definitely it is better if the cherries are not cut too fine and I like it better with Mixed Peel in it.

2015: Seeing that it was 5 years since Mum showed me how she made it, I made it exactly to her recipe in memory of her.

2016: Having some guests for dinner just before Christmas, so I will be making the plum pudding.

2017:  I am making the pudding for a friend this year.  I will make the first part of the pudding tonight and cook it tomorrow. I have to make it ahead of time this year.

Orange Meringue Pie

Orange Meringue Pie is a variation on the all time favourite of Lemon Meringue Pie. The orange curd obviously has an orange flavour and is less tart than its cousin Lemon Curd.  I only experimented  with this recipe this morning and I can highly recommend it if you are looking for a hot sweet with a difference.

ORANGE CURD

INGREDIENTS

4 Navel Oranges.

1 Cup of Castor Sugar

½ Cup of Cornflour

½ Cup of Water

3 Eggs Separated

60G Butter Diced

METHOD

1. Grate  Finely 2 Oranges
2. Juice 4 Oranges to make up a cup of juice.
3. Combine  Castor Sugar and cornflour in a medium Saucepan. 
4. Gradually Add  Orange Juice and water. Whisk Until Smooth.
5. Stir over medium heat for 3-4 minutes until mixture boils and thick.
6. Reduce heat to low and cook. Stir for One minute.
7. Remove from heat and add reserved Orange rind, egg yolks and butter stirring until smooth over low/medium heat.
8. Remove from heat and allow to cool.

ORANGE MERINGUE PIE.

INGREDIENTS

½ Cup of Castor sugar

3 Whites of eggs.

1. Preheat oven to 180 Degrees.
2. Place orange curd into pie case/s.
3. Beat Whites of eggs until peaks form.
4. Gradually add in sugar one tablespoon at a time until thick and glossy.
5. Place meringue over pie case/s and bake for 10 minutes or until golden.

My tips.

1. I juiced the oranges first  before grating so that I could get the most juice from the oranges.
2. Have oranges at room temperature, but if making the recipe on impulse place oranges in microwave for 20-30 sec to bring to room temperature.
3. Using Butter is best at room temperature but since the butter is going to be placed into hot mixture, it will start to melt quickly.
4. I used pastry tart cases rather than one pie case. Use less orange curd to fill the cases and allow room for the meringue mixture to be placed on top.

Pineapple Flan.

Pineapple Flan is a easy dessert to make if you are having guests since you can make it the day before or even early on the morning, or you can take it if you are asked to take a plate for dessert.

  

Mum and I made Pineapple Flan regularly. Her twist was to garnish with passionfruit pulp (fresh) or canned.  It really is a lovely light dessert and compliments any main menu.

 
Flan Shell Ingredients

180g (6oz) sweet biscuits.

Mixed Spice.( a good sprinkle to give extra flavour.)

90g (3oz) butter.

Add some slivered almonds or favourite nuts if you wish your base to have extra crunch (optional)

Flan Filling Ingredients

1x 400 g can Nestle Sweetened Condensed Milk.

1x 450 g can Golden circle Crushed Pineapple (drained)

¾ cup lemon juice.

I teaspoon gelatine.

2 tablespoons warm water.

1 x 225 g can Nestle Reduced cream.

Garnish: Golden Circle Sliced Pineapple and mandarin pieces.

Method

1.        Put crushed pineapple in a calendar with a dish underneath to allow pineapple to 
  drain.  Set aside.  

2.    Squeeze lemon to a make up required quantity and set aside. 

3.    Put biscuits into a blender/food processsor and crush them until you have a fine crumb.  Then add a little spice.  Taste the crumb to see if you need to add more mixed spice.

4.       Add melted butter to the crushed biscuits and mix well. The crumbed mixture should start to come together like wet sand.

5.       When smooth, press mixture into greased 23cm (9in) pie plate and form the shell. 
 Chill  well.  
NB If you are in a hurry you can put in freezer to hurry up process but if not, chill in fridge for an hour. Better, still, if you make this base before you go to bed, it will be chilled well next morning and you will be ready to make the filling.

FILLING

1. .      As the shell chills,  dissolve the gelatine in the warm water.  

2.      Combine condensed milk with drained crushed pineapple, lemon juice and gelatine  dissolved in the warm water.  

3.   Pour mixture into flan shell and refrigerate until set. 

4.   When set, top with either Passionfruit pulp ( fresh or cannedl)  and/orNestle Reduced cream and garnish.  

5.   Leave for 24-48 hours before serving.

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Mum's Tips

The original recipe created the dessert slightly differently.  Mum was always efficient with her time and energy.  She prepared her drained pineapple and lemon juice before she commenced the rest of the recipe.  She told me that she did it this way because those ingredients:

1. were ready when she needed them
2. had allowed enough time for the draining process to occur.
3. should not be wasted. It is important to get the most out of the ingredients for the recipe itself and not to waste money.
4. With the remaining pineapple juice, mum would either give it to dad or myself for a drink.

My Tips:
1. I used to put the biscuits in a plastic bag and using a roller, crush the biscuits until they are fine.  This is how I did it when I was making it with Mum when I was young..   However, I now use a food processor to  create the same result of fine biscuit crumbs.
2. Canned passionfruit pulp to decorate the dessert is very accessible if fresh passionfruit are too expensive. I really like this dessert to be left for the 24 hours-48 hrs so that the flavour of the passionfruit combines with the pineapple to give it a tropical flavour.

3. If you use passionfruit on the topping, you can call the dessert tropical flan rather than pineapple flan.

4. Depending on what type of tin you use, it can be made into a slice and or made in patty pans.

Fruit de light

Fruit de light as its name suggests, is a light fresh mousse like dessert.  It can be made the day before allowing the flavours to settle, or it is a breeze to make on the day provided there is enough time for it to set.  This is a dessert I used to make for mum rather than it being one of mum's recipes.  However she gave me the following tip to create the variations.

 MUM'S TIPS:

1. Replace apricots with any fruit you like, either fresh or canned, match up the colour of fruit with jelly and yogurt keeping the same quantities as with the apricot recipe

SERVES 4

I sachet diet orange jelly crystals

200mls boiling water.

I cup apricot halves in natural juice drained

1 tub 200ml Nestle Diet peach yogurt.

DIRECTIONS

1. Dissolve jelly crystals in 200 mls boiling water.
2. Pour into food processor/blender with apricots and puree together.
3. Add in yogurt, blend until mixed.
4. Pour into dishes and chill until set.

NB this low kilojoule satisfying dessert is suitable for people with diabetes aiming to lose weight.

Per serve:  Saturated fat 0.1 g 

                   Kilojoules= 204 ( 49 calories)

                  Low GI rating.

 .My variations.
1.  Raspberry jelly with frozen raspberries and strawberry Nestle Diet yogurt.
(1 tub of 200 mls)
2.  Strawberry jelly with fresh strawberries cut and strawberry Nestle Diet yogurt.
3.  Passionfruit jelly with canned or fresh passionfruit pulp and passionfruit Nestle Diet yogurt.
4.  Passionfruit jelly with crushed pineapple and passionfruit Nestle Diet yogurt.

Apricot Chicken Casserole.

 Serves 4

Ingredients

1kg Chicken Pieces.

Seasoned flour.

1x 415ml can Ardmona Apricot Nectar.

I packet French Onion Soup Mix

Toasted almond Slivers.

6 spring onion curls.

Method

1. Coat chicken pieces with seasoned flour.
2. Place in shallow casserole dish for conventional cooking or in a single layer shallow dish for microwaving.

Conventional Cooking:

1. Combine Armona Apricot Nectar and soup mix in a saucepan.
2. Heat until thickened.
3. Pour over chicken pieces, cover and bake in moderate oven 180 degrees for 1 to 1 ½ hours.

Microwave Cooking:

1. Combine Armona Apricot Nectar and soup mix together in a jug.
2. Microwave on High for 4 minutes on high.
3. Pour over chicken, and then cover with plastic wrap.
4. Microwave casserole on high for 20-30 minutes or until cooked.

 
MUM'S TIPS
1. Seasoned flour consists of plain flour, salt and pepper.
2. Always grease the baking dish.
3. Add some dried apricots to the recipe. Sometimes the dried apricots were cut into halfs or slices, whilst other times, mum just kept them whole.  It depended on how she felt when she was cooking.  
I cannot be certain, but I think she used to place the apricots into the casserole dish in the last 10-15 minutes, although I do remember she sometimes put  the sliced apricots into the apricot nectar sauce and then poured it over the chicken pieces before cooking it as in the conventional manner outlined above.
NB: I am not sure what she used to do with the slivered almonds or onion curls but I am assuming she might have used these for decorations or perhaps put into the dish in the last few minutes.  I really dont know what she did.

4. When mum made this casserole, she always cooked it in the conventional way, since mum never used a microwave in her life.  She always said that she left it too late in life to change.
Still, I can vouch for the taste success test when I used the microwave to cook this casserole.
This recipe is certainly suitable to freeze and reheat as required in the microwave.

This recipe can be served with rice and/or potatoes and vegetables of your choice.