Miss Windsor presents Mrs Beeton’s rich and moist Christmas Pudding recipe from her 1906 edition of Mrs Beeton's Book of Household Management. Traditionally made with beef suet, spices, rum or brandy, desiccated cocoanut, breadcrumbs, mixed peel, milk, and so on – which was re-created from scratch, with an extra special Miss Windsor ‘twist’!
You see darlings, following a Victorian yet religious tradition One should make their Christmas Pudding on the last Sunday before Advent begins, or a couple of weeks before Christmas day will do.
This is a special time when family gather together and take it in turns to stir the pudding mixture, whilst making a wish for the year ahead. Traditionally charms were added such as a silver coin which represents wealth – Now, isn’t that spiffing!
I jazzed up Mrs Beeton’s Christmas Pudding by roughly chopping the dried fruit, then soaking it for a week (but a few days will suffice) in dark Lambs Navy Rum. Then I added dark brown sugar – in fact, the original version called for no sugar at all! I also opted for brown breadcrumbs instead of white.
Darlings, I believe that all these ‘additions’ actually deepens the colour, and prevents your pudding from looking rather ‘anaemic’ – Now, we wouldn’t want that would we!
So, before you have a good ol’ go at re-creating this heavenly pud, Miss Windsor suggests you make two generous sized puddings, instead of an extra-large one – as Mrs Beeton recommends – that would feed a ginormous family of ten!
Therefore, serve one this year, then having spoon fed your second pud with dark rum all year round, it will have matured by intensifying the flavours, thus improving the texture in readiness for your next festive ‘knees up’!
Enjoy with a drop or two of brandy butter, thick cream or custard.
PHOTOGRAPHY BY MISS WINDSOR
Preparation time: 45 mins
Cooking time: 3 to 5 hours
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