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English Steamed Christmas Pudding
This month the Daring Baker's Challange was to make an English steamed pudding. I had found this recipe about 2 1/2 years ago but have never made it, always too busy during the Holiday's to get something new done so I really appreciated being challanaged to do this.
I sub-ed in pear for apple due to allergy and I ended up adding about 1 tsp cinnamon and I used Rum inst
ead of brandy. This was very simple to do and it really made the house smell good as it was steaming.
ead of brandy. This was very simple to do and it really made the house smell good as it was steaming. 
For homemade Candied Orange Peel see the Swedish Tea Ring post for the receipe
To make my steamer I used a 5 qt pan with a metal grate piece from my rice cooker and then a pyrex bowl.
Authentic Victorian Vegetarian Christmas Pudding
Ingredients:
· 225g (½ pound, 1 ½ cups) dried figs
· 225g (½ pound, 3 ½ cups) breadcrumbs
· 225g (½ pound, 1 ½ cups) raisins
· 225g (½ pound, 1 ½ cups) currants
· 225g (½ pound, 1 ½ cups) almonds
· 225g (½ pound, 1 ½ cups) brazil nuts
· 125g (4 ounces, ¾ cup) candied peel, finely chopped
· 125g (4 ounces, 1 cup) butter
· 125g (4 ounces, 1 cup) brown sugar
· 2 lemons, rind and juice
· 4 eggs
· 1 teaspoon allspice
· 2 medium apples
· 125g (4 ounces, ¾ cup) honey
· 1 scant teaspoon salt.
· 1 wineglass brandy, if liked.
Directions
1. Mince the figs, raisins and candied peel together. If too sticky, add breadcrumbs to the mixture.
2. Grind the nuts. Chop the apples finely. Stir very well with a wooden spoon.
3. Melt the honey, sugar and butter gently till blended, add to the mixture.
4. Add lemon juice and rind. Add breadcrumbs and spice
Ingredients:
· 225g (½ pound, 1 ½ cups) dried figs
· 225g (½ pound, 3 ½ cups) breadcrumbs
· 225g (½ pound, 1 ½ cups) raisins
· 225g (½ pound, 1 ½ cups) currants
· 225g (½ pound, 1 ½ cups) almonds
· 225g (½ pound, 1 ½ cups) brazil nuts
· 125g (4 ounces, ¾ cup) candied peel, finely chopped
· 125g (4 ounces, 1 cup) butter
· 125g (4 ounces, 1 cup) brown sugar
· 2 lemons, rind and juice
· 4 eggs
· 1 teaspoon allspice
· 2 medium apples
· 125g (4 ounces, ¾ cup) honey
· 1 scant teaspoon salt.
· 1 wineglass brandy, if liked.
Directions
1. Mince the figs, raisins and candied peel together. If too sticky, add breadcrumbs to the mixture.
2. Grind the nuts. Chop the apples finely. Stir very well with a wooden spoon.
3. Melt the honey, sugar and butter gently till blended, add to the mixture.
4. Add lemon juice and rind. Add breadcrumbs and spice
5. Beat the eggs, and add. Stir very well indeed.
6. Add the charms and coin, if used, having first boiled them to sterilize them.
7. Add a glassful of brandy if required.
8. Put the mixture in to two large (2 pint) cooking bowls, which have been thoroughly greased. Fill them about ¾ full. Cover the top of each mixture with greaseproof paper. Cover the top of the entire bowl with kitchen foil, secured by a rubber band. Alternatively, you can do it the Victorian way, and cover each bowl with waxed greaseproof paper, tied up with string, and wrap it then in a large cloth for boiling, also tied up with string!
9. Place each pudding in a large pan of boiling water. Boil, covered, for three hours. The steam must not get into the mixture, so check that the coverings are secure. Remove from pan and cool. It can be eaten right away, or kept in a cool dry place for 2-6 months to mature.
10. On Christmas Day heat through by repeating the boiling process for 2 hours. It can be microwaved, but take care it does not dry out. Or it can be served cold.
Pour brandy over the pudding at table. light the brandy and when the flames die, pour over cream, custard or brandy-butter and decorate with a sprig of holly.
6. Add the charms and coin, if used, having first boiled them to sterilize them.
7. Add a glassful of brandy if required.
8. Put the mixture in to two large (2 pint) cooking bowls, which have been thoroughly greased. Fill them about ¾ full. Cover the top of each mixture with greaseproof paper. Cover the top of the entire bowl with kitchen foil, secured by a rubber band. Alternatively, you can do it the Victorian way, and cover each bowl with waxed greaseproof paper, tied up with string, and wrap it then in a large cloth for boiling, also tied up with string!
9. Place each pudding in a large pan of boiling water. Boil, covered, for three hours. The steam must not get into the mixture, so check that the coverings are secure. Remove from pan and cool. It can be eaten right away, or kept in a cool dry place for 2-6 months to mature.
10. On Christmas Day heat through by repeating the boiling process for 2 hours. It can be microwaved, but take care it does not dry out. Or it can be served cold.
Pour brandy over the pudding at table. light the brandy and when the flames die, pour over cream, custard or brandy-butter and decorate with a sprig of holly.
