TWELVE DAYS (ABV 5.5%)

Granny Di’s ‘Twelve Days’ Christmas Pudding.

Posted on 3-April-2018   by Mark Graham

The category: Hook Norton Brewery News

The tags:

It’s a bit early I know, but I’ve just placed my order for my Twelve Days Christmas Pud. Now this one is so delicious I thought I would also let everyone else in on the treat (with Granny Di’s kind permission of course);

pudding

The following will make one 2lb pudding or two – 1lb puddings

4 oz shredded suet
2 oz self raising flour
4 oz white or brown breadcrumbs
1 level teaspoon mixed spice
1/4 teaspoon nutmeg
A pinch of cinnamon
8 oz soft dark brown sugar
1lb 2oz mixed dried fruit- sultanas, raisins, peel, cherries – your own combination
1 small Bramley Apple, peeled, cored and finely chopped or grated.
Grated zest of 1/2 a large orange
Grated zest 1/2 of a large lemon
2 large eggs
5 fl. oz of  THE MAGIC INGREDIENT – HOOK NORTON TWELVE DAYS BEER
2 Tablespoons brandy or rum, or a drop more Twelve Days

The day before you plan to cook the pudding take a large mixing bowl and put in the suet, flour, breadcrumbs, spices and sugar.  Give it a good stir then add the fruit, the apple and grated orange and lemon zest. Check to make sure you have put everything in.

In a smaller bowl mix the Twelve Days, the eggs and the brandy/rum (if using).

Mix this thoroughly with all the other ingredients.  Get the family to have a stir and make a wish.

The mixture will be fairly sloppy – it should fall straight off the spoon when tapped on the edge of the bowl.  If not, add a spot more beer.

Cover the bowl and leave overnight.

When you are ready to cook the puddings, heat the oven to 140oC, gas Mark 1

Grease your bowl or bowls, and fill with the mixture.

Cover the tops of the puddings with a circle of grease proof then cover the bowls with a piece of foil.  Tie a piece of string round the bowls.

Put the bowls in a roasting tin, half fill the tin with hot water, and then cover the whole tin with a large sheet of foil and place in the oven for 5 hours.

You may need to top the water up part way through the cooking time.

This is a much better way of cooking the puddings as they will steam in their “tent” rather than having a kitchen full of steam all day.

Remove from oven, when cool give the bowls a good clean round the outside and store until the big day.

One can of course double up the quantities and make four 1lb puddings, some to give away!

They would all still cook together in their “tent”

Granny’s tip.  Drink the remaining beer – you’ve earned it!

If you do give any away, be prepared for them to want one every year!

 

James Tobin and Granny Di.