Betty's Simple Old Fashioned Boiled Christmas Pudding
This lovely, moist pudding is really easy to make and tastes wonderful. It is a family favourite, and one my Mum, Betty, makes every Christmas Day, having been handed down to her from her mother. Minimum ingredients and preparation; it comes out beautifully each time.
Make it at home beforehand, then cover, boil and reheat in the camp oven, or if you are in a van, and have a microwave oven, reheat slicers in that (works a treat!!).
1 pkt (375gm) Mixed Fruit
1 pkt (150gm) glaze cherries (optional - cut into halves or quarters)
1 tblspn butter (NOT margarine)
1 dstspn sugar (brown is good)
1 pint (2 1/4 cups) milk (full cream)
1 tspn ground cinnamon, 1 tspn ground mixed spice, pinch ground nutmeg - optional, but adds lot flavour
1 tspn bi-carb-soda
1 cup Self-raising flour
1 cup plain flour
Place all the fruit mix into a saucepan and bring to boil. Simmer very gently for a few minutes, then remove from the heat.
Sift the dry ingredients and add to the boiled fruit mix and fold through until well combined.
Spoon into a lightly greased pudding basin (6-cup capacity), cover with greaseproof paper and toil and tie securely with string. Leave a long loop of string across the top so that you can lift the pudding easily out of the pot.
Place in a large saucepan of boiling water and simmer steadily for about 2 hours. Make sure the water doesn't go over the top of the pudding. Keep a check on the water, and as it boils away replenish with more boiling water
Viv's hints: You could add a little brandy or rum to the fruit mix, but cut down on the milk if you do. You could also add a little mixed peel.
Chrissy’s White Christmas Slice
A family favourite of our dear friend Chrissy, that is always made by her at Christmas.
A different take on rice bubble crackles, with a Xmas twist.
1 cup icing sugar
1 cup desiccated coconut
1 cup rice bubbles
1 cup mixed dried fruit – (or sultanas)
1/2 cup glace cherries – chopped
1 cup sunshine powdered milk
6 oz copha
Combine the dry ingredients in a large bowl.
Melt the copha and pour over the dry ingredients and mix well.
Spoon into a lamington tin or similar which has been lined with baking paper (bring the paper up over the sides as this will make it easier to lift the slice out of the tin.
Press the mixture into the tin evenly and cut while warm.
Chill and then remove and serve.
Viv’s hint: to make this rich, sweet slice even more decadent, add some white chocolate buttons to the mix.
Crunchy Chocolate Spiders with a Christmas Twist
The ever popular Chocolate Spiders are given a makeover for a bit of Christmas cheer. The kids will especially love them.
400gm white chocolate - buttons (or slab broken into small pieces)
100gms butter (don't use margarine!!!)
2 x pkts of Chang's Fried Noodles
1 good cup of dried cranberries (or you can use dried blueberries, or similar)
handful of roasted/browned slivered almonds - optional
Place the noodles, cranberries and almonds (if using) into a large bowl.
Prepare a large tray by lining with some baking paper.
Melt the butter in a saucepan over a low heat (or in the microwave).
Add the white chocolate
to the melted butter and stir over a low heat until the chocolate has melted and mixed well with the butter. (If using a microwave do this in short 10 sec bursts).
Pour this butter/chocolate mixture over the noodle/cranberry mix and stir until combined.
Drop spoonfuls onto the baking paper/tray then place in the fridge for a couple of hours if you can, or until set.
Store in an airtight container.
Viv's hint: you could add some desiccated coconut (which would be nice toasted beforehand), along with whatever chopped dried fruit you like. Make them tropical by adding dried mango and pineapple instead of the cranberries.