Mrs. Flynn’s Christmas Pudding

There were plums and prunes and cherries,
There were citrons and raisins and cinnamon, too
There was nutmeg, cloves and berries
And a crust that was nailed on with glue
There were caraway seeds in abundance
Such that work up a fine stomach ache
That could kill a man twice after eating a slice
Of Miss Fogarty’s Christmas cake.

At the last two Family Meetings, when the subject of Christmas planning came up, Grey has adamantly insisted that any Christmas plans must, MUST, include a Christmas pudding. I confess that this rather unexpected demand warmed the cockles of my heart. “Just what I need this Christmas!” I figured. “A ridiculously elaborate and archaic baked good that needs-must be served flaming!”

So I googled around a bit. I was somewhat dismayed by some of the ingredients. Suet? Citron? What are the odds my local Stop & Shop has those? Plus, all the recipes I read were in metric units. Although we have a scale for just this exigency, I prefer my teaspoons and ounces. Happily, I thought to check my never-used “Joy of Cooking”, and there it was:

Apparently by “plums” they mean “raisins”.

I dragged my eldest on a grocery store scavenger hunt with me. He found the dates. I found the citron. A helpful butcher’s assistant helped us find the suet. (Pro tip: it’s in with the steaks and beef – you’ll check the tiny “British” section fruitlessly.) I did use sultanas (golden raisins) instead of boring ol’ American Raisins. And we emerged victorious, with the fruits of our labors.

By the way, in case you’re as curious as I was, a citron is a completely new fruit to me. I’v never seen one before, but apparently it’s a nearly inedible fruit. I presume the Brits heard about that and took it as a personal challenge. I was truly shocked that they were available for purchase in my little Stop and Shop. I tasted one and they were, um, interesting.

Last night, I figured I’d make the pudding. I got the raisins and currants going, and discovered that step took two hours. Then this afternoon after church, I figured it was high time to make the pudding. I chopped the suet, mixed with my hands, and had several bowls of ingredients.

Some citrons and raisin and cinnamon too.

It was at that point that I discovered the steaming of the pudding takes at least three hours (and I have somewhere to be this afternoon) so I think that will be this evening’s activity.

My Christmas gift from my Mother-in-law was some of her wedding silverware. I’ve secretly always wanted real silver silverware, but it’s the sort of thing I could never justify actually purchasing, so I’m thrilled. I have plans for a fancy-shmancy Christmas dinner, totally from the Joy of Cooking, with my best dishes and linens. My intention is:

Roast lamb shoulder with roast vegetables
Yorkshire pudding
Gravy
Roast asparagus (a family favorite)

To which my son would like to add “Grey-joulais” which is rice with nuked veggies on top. Of course, I think this will be lovely.

And I’ll finish the whole thing off with a flaming (likely inedible – let’s be honest) Christmas pudding!

I mean, doesn’t it look great?

3 thoughts on “Mrs. Flynn’s Christmas Pudding

  1. This probably will not surprise you, but I have a half-dozen steamed pudding molds in my attic. I used to make them every year to give as Christmas gifts. I got started in September, steaming them and dosing them periodically with brandy and rum.

    I used to run the suet through a meat grinder; it looks like you chopped yours finely enough. Yes, the batter looks rather nasty, but the puddings themselves are very tasty:-)

    Like

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