Best 2 The Old Manor House Traditional Victorian Christmas Pudding Recipes
The Old Manor House Traditional Victorian Christmas Pudding is a delectable and time-honored dessert that has been enjoyed for generations. Originating in the Victorian era, this classic pudding is a true culinary masterpiece that embodies the spirit of Christmas. With its rich, dense texture, medley of dried fruits, aromatic spices, and a hint of citrus, this pudding is a sensory delight that will transport you back to a simpler time. Immerse yourself in the history and tradition of this iconic dessert as we explore the best recipe for creating the perfect Victorian Christmas pudding, ensuring a festive and memorable holiday experience.
Check out the recipes below so you can choose the best recipe for yourself!
THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING
I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!
Provided by French Tart
Categories Dessert
Time 10h15m
Yield 2 Large Christmas Puddings, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
- Work in the breadcrumbs, sugar and softened butter, mixing well.
- Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
- Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
- Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
- Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
- You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
- Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
- Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
- On Christmas day, boil or steam for a further 4 hours.
- To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
- Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
- Each pudding serves 6 to 8 people.
TRADITIONAL CHRISTMAS PUDDING
From Delia Smith's Christmas Cookbook. This recipe makes one large pudding in a 2-pint basin (ceramic bowl). If you want two smaller puddings, use two 1-pint basins, but give them the same steaming time. You will need two days to make it plus 6-8 weeks for maturing time, so best to make it in late October/early November. Don't forget to tick everything off as you add it so that you don't forget anything. Cooking time includes sitting overnight plus steaming time.
Provided by CulinaryQueen
Categories Dessert
Time P2DT20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition.
- Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
- In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
- The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge).
- DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle.
- Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
- When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
- Store in a cool place until Christmas Day.
- CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
- Serve warm with a whipped cream or rum sauce.
Nutrition Facts : Calories 585.4, Fat 17.9, SaturatedFat 8.2, Cholesterol 62.2, Sodium 232, Carbohydrate 105.9, Fiber 7.8, Sugar 74, Protein 7.7
Tips:
- Use high-quality ingredients. The better the ingredients, the better the pudding will taste. Use fresh fruits, spices, and alcohol.
- Don't overmix the batter. Overmixing will make the pudding tough. Mix just until the ingredients are combined.
- Steam the pudding for at least 5 hours. This will ensure that the pudding is cooked through and has a moist, tender texture.
- Let the pudding cool completely before serving. This will help the flavors to meld and the pudding to set.
- Serve the pudding with your favorite accompaniments. Some popular choices include brandy sauce, hard sauce, or vanilla ice cream.
Conclusion:
Traditional Victorian Christmas pudding is a delicious and festive dessert that is sure to impress your guests. With a little planning and effort, you can make this classic dish at home. Just be sure to follow the tips above to ensure that your pudding turns out perfectly.
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