This year I’ve made the Christmas Puddings early in order to let them mature. Because we will be hosting Christmas for both sides of the family I’m making two, plus a special gluten free one for my brother. Also, because of the size of the families, I’ve doubled the recipe. So this was one EPIC pudding cook up.
I combined three recipes to get the various elements I wanted:
- Gabriel’s Gate from ABC Melbourne (the primary recipe)
- My wife’s friend, Mrs Jackson Cooks
- The Hairy Bikers (only slightly referenced)
Apart from the volume, and needing to borrow another saucepan, the cooking went well. I had soaked the fruit in brandy and triple sec for a few days prior which had a delicious fruity aroma. Then once made, they cooked for seven hours (!) for the large ones and four for the small one. I hung them in the cellar, partly because there is little room above, and partly because I wanted them to remain cool but not cold.