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- Origin Dec/Jan
“Christmas pudding is largely associated with traditional British cuisine,” Crystal says. “My family has a strong Scottish heritage with names like MacDonald, Robertson, and Hayman thrown in the mix, but the basic ingredients of this quintessential Christmas dessert also made their way over the Highlands and into the hearts and to the celebratory tables of the clans.”
She continues, “I was a teenager before I gave much thought to how our Christmas pudding was made. Like most aspects of my childhood Christmas, things just magically appeared. I learned that the pudding was actually steamed in a can in a big pot of boiling water. I’m not sure where the can came from or what it originally contained, but it is the same can that has been used year after year.”
Ingredients
Preparation
Mix all ingredients in a large mixing bowl in order listed above. Butter and lightly dust the sides of your baking canister or pudding mould, add batter, and place in a large pot of simmering water. The water should come at least halfway up the sides of your canister. Steam the pudding for three hours.
Add a little water occasionally.
After three hours, remove from pot and let cool before emptying pudding from the canister. Crystal’s Mum puts her pudding in a large Ziplock bag and sits it upright in the fridge for a day or so before serving.
