By JustJanS on September 30, 2002
Photo by H A Sallehs
Photo by H A Sallehs
"We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour."
Serving Size: 1 (3846 g)
Servings Per Recipe: 1
"Finally getting to review this recipe Jan! I made this many weeks ago and have had it in the freezer. I never used peel (we dont like it) and just added more fruit. Very moist, I used Guinness and Brandy. Delicious Christmas Pud recipe, thanks for posting."
"I've now made this the last 3 years and each time it's a clear winner. Only alteration I made is I substituted one of two cups of sultanas with dried strawberries and cranberries, for something different. The pudding itself is very moist with a lovely light flavour, and the combination of fruit and nuts creates a beautiful texture. Served with double cream and my mother's infamous brandy butter, this pudding is something we always save room for."
"This is a great recipe. I just want to clear up some misconceptions. You don't need to freeze these puddings to keep them, just keep them in a cool place and they will be fine for a year or even more. The puddings should be made at least 6 weeks before you intend to use them, to allow time for the flavours to mature. And they should be served with a sauce - brandy butter (hard sauce) is traditional, but a brandy flavoured custard is also suitable."
"Lovely, dark & moist! Substituted the stout with dark carbonated drink and turned out just fine! Used more fruits instead of peel. A definite keeper!"
"I just used this recipe for a last minute addition to tomorrows table with a few changes out of necessity... Due to limited products where we are (Antigua) I used Mixed Candied fruits in place of the raisins and dried cranberries in place of the prunes, also missing the mixed spice I replaced it with a combination of a crushed clove cinnamon and the nutmeg. It tastes sensational!! Thanks for a super easy to use recipe!!"
"Being an American, this was my first attempt at anything like this. (It's not a typical American dessert - Christmas or otherwise). My husband and I (both love fruitcake like desserts) loved this. The flavor was wonderful. I found a stout and J&B Brandy to use. It was very moist and very good. I served it plain although I think that I will try some brandy sauce with the leftovers. Thanks for sharing your traditions with us."