Ship of Fools: Christmas Pudding/Cake

Thread: Christmas Pudding/Cake Board: Oblivion / Ship of Fools.

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Posted by Hugal (# 2734) on :

I have just finished the first part of my Christmas pud. Gill will steam it tomorrow. I am now enjoying the rest of the bottle of Golden Ale I needed 73mls of.
The cake (Creole Christmas cake) will be done on Sunday.
Anyone else making their own.

Posted by Amos (# 44) on :

I have put the candied cherries in with the other candied and dried fruit which have been soaking in whisky in a corner of the larder for some months now. This year I think there will be a steamed pudding with hard sauce (brandy butter).

Posted by Sioni Sais (# 5713) on :

Our Christmas Puddings were made this week. There are two for us and a couple for friends, who didn't like them until they tried Mrs Sioni's Xmas Pud. We will try the small one next month after a pretty nominal main course.

Our children aren't great fans of fruit cake, but we make Nigella Lawson's chocolate fruit cake, which is a bit different.

[ 26. October 2012, 19:13: Message edited by: Sioni Sais ]

Posted by Tree Bee (# 4033) on :

I made my puds today. I used a Mrs Beeton recipe that appeared in the Good Food magazine last year.
I don't bother with making a Christmas fruit cake as no one eats it, preferring a chocolate log.

Posted by Starbug (# 15917) on :

Mr S made our Christmas cakes today. The house smells wonderful. [Smile]

Posted by Ferijen (# 4719) on :

I've still got one and a bit of last year's Christmas cakes going spare so I'm going to skip the baking this year.

Posted by Jade Constable (# 17175) on :

I would like to make my own Christmas cake this year but have limited cooking space. I don't care for Christmas pud but love Christmas cake with Wensleydale.

Posted by Chorister (# 473) on :

No, but on Nov. 1st I will be making my mince pies, as I do every year. I used to make my own mincemeat, but have now got lazy and buy good quality boozy stuff in jars. This year it will be Buckfast Tonic Wine, sherry and rum. I make as many as I can pack into my freezer, and then have no room left for anything else....

Posted by Huia (# 3473) on :

I have the rum and the raisins, just waiting for the energy [Snore]

Posted by Dennis the Menace (# 11833) on :

This year will the first since 1976 that I have not made a Christmas cake or pudding.

I usually make at least two each of cakes and puddings in a cloth. One year ten of each were given away or made for orders.

The number family and friends who were the recipients have declined to nil this year with the departure of WHMBO's mother.

Also I find the 'younger' generation don't go for such traditional things.

However I miss the aroma of them cooking, the recipe I used called for them baking for four hours giving the house a delightful scent for a couple of days.

The puddings were made in a copper outdoors as too much steam was created for indoors as they took six hours to cook.

Posted by Chamois (# 16204) on :

I make our Christmas pudding in July so I can steam it for as long as I want with the windows wide open. It's waiting on the top shelf of my kitchen cupboard. On Christmas Day I'll pour a bit more brandy over it and steam for about an hour to warm it up.

I use my mum's recipe and it comes out light in texture, juicy and very, very tasty. MUCH better than any Christmas pudding I've ever bought or had served to me in a restaurant. It's one of those things, like marmalade, where the shop-bought version just can't compare with homemade.

We're not keen on Christmas cake. I used to make one but gave up as nobody wanted to eat it. We eat lots of homemade mince pies instead.

Posted by Huia (# 3473) on :

I make my Christmas puds in the crockpot overnight and wake up to the most glorious smell. I have a large crockpot which means I can make one large or two smaller ones at a time.

Posted by PeteC (# 10422) on :

I love fruit cake, but as a diet controlled diabetic, I have had to sacrifice it to the Goddess of Health. But back in the day, I used to buy a one pound tin made by the Trappist Monks at Oka.

I love mince tarts as well. Also suet pudding.

[Waterworks]

Posted by Mamacita (# 3659) on :

Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?

Posted by Moo (# 107) on :

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?

It's the same reason you can keep a dark fruitcake at room temperature for years. I suspect the spices have something to do with it.

Moo

Posted by Ariston (# 10894) on :

quote:
Originally posted by Moo:

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?
It's the same reason you can keep a dark fruitcake at room temperature for years. I suspect the spices have something to do with it.

Moo

The copious amounts of alcohol in most English pudding/cake recipes I've seen, however, have absolutely nothing to do with it.

Posted by Lothlorien (# 4927) on :

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?

And also all the "stuff" in it as my grandmother used to say. Alcohol in whatever form goes into the mix.

I don't like Christmas pudding and find mince tarts even worse. But good dark fruitcake is a thing of beauty indeed. Uniced.

edited to add: Crossposted with Ariston.

[ 28. October 2012, 23:40: Message edited by: Lothlorien ]

Posted by Porridge (# 15405) on :

quote:
Originally posted by Amos:
This year I think there will be a steamed pudding with hard sauce (brandy butter).

!!! I grew up (in US) with a tradition of hard sauce for serving with various holiday pies.

No one else I've ever met has ever heard of "hard sauce," and they always want to know what it is.

What's yours? Mine consists of butter, confectioner's sugar, and rum or brandy (though 1 teetotaller auntie used to substitute lemon juice for booze). You sort of have to "carve" slices of it off the ball you shape it into. Is that what yours is like?

Posted by Amos (# 44) on :

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?

Rum. The same stuff the Royal Navy used to keep Nelson's body from spoiling when they brought it back from Trafalgar. Or whisky. Otherwise known as the water of life.

Posted by Mamacita (# 3659) on :

I figured it was the booze, but I'm just surprised that something made of perishable ingredients (eggs, flour) doesn't go bad somehow. I mean, nobody was going to serve Nelson for dessert. [Big Grin]

Posted by Lothlorien (# 4927) on :

quote:
Originally posted by Mamacita:
I figured it was the booze, but I'm just surprised that something made of perishable ingredients (eggs, flour) doesn't go bad somehow. I mean, nobody was going to serve Nelson for dessert.

Another recipe made for Christmas down here which keeps really well is Italian panforte. DIL's mum makes them one at Christmas. Not eaten often but cut into small pieces. They often still have some left from one christmas to another to use up before next is started.

Posted by Jade Constable (# 17175) on :

quote:
Originally posted by Porridge:

quote:
Originally posted by Amos:
This year I think there will be a steamed pudding with hard sauce (brandy butter).
!!! I grew up (in US) with a tradition of hard sauce for serving with various holiday pies.

No one else I've ever met has ever heard of "hard sauce," and they always want to know what it is.

What's yours? Mine consists of butter, confectioner's sugar, and rum or brandy (though 1 teetotaller auntie used to substitute lemon juice for booze). You sort of have to "carve" slices of it off the ball you shape it into. Is that what yours is like?

That's basically what brandy (or rum) butter is. It's traditional in the UK although many now prefer cream flavoured with brandy or rum (or another spirit like Baileys or Courvoisier). I can't imagine brandy butter with lemon juice instead of booze though!

Posted by Jade Constable (# 17175) on :

quote:
Originally posted by Lothlorien:

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?
And also all the "stuff" in it as my grandmother used to say. Alcohol in whatever form goes into the mix.

I don't like Christmas pudding and find mince tarts even worse. But good dark fruitcake is a thing of beauty indeed. Uniced.

edited to add: Crossposted with Ariston.

I too like fruitcake uniced, but I LOVE marzipan. I tend to get around this by decorating fruitcake with marzipan fruits [Smile]

Posted by Latchkey Kid (# 12444) on :

quote:
Originally posted by Amos:

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?
Rum. The same stuff the Royal Navy used to keep Nelson's body from spoiling when they brought it back from Trafalgar. Or whisky. Otherwise known as the water of life.

I use brandy rather than rum. And by itself I doubt it would do the trick. There is also sugar/treacle/molasses; The fruit also already dried/preserved; And it is stored at a relatively low temperature.
When I make mincemeat the alcohol/sugar combination keeps it preserved for years. Strangely, when I went vegetarian one year and replaced the suet with copha (solidified coconut oil) it went rancid in 6 months.

Posted by Lothlorien (# 4927) on :

The tradition used to be to keep the top layer of a traditional wedding cake for the baptism of the first baby, around a year later. However, things are different now...

I remember one friend who dosed her cake monthly with brandy. When she eventually cut it, there was so much brandy it was basically inedible.

Posted by birdie (# 2173) on :

It's October half term so I'll be making the christmas cake (not sure how many yet), and mincemeat.

Mincemeat is one of my favourite things to make with my kids helping. It's just weighing and stirring so it's nice and simple, and we make loads and I think they enjoy the sheer quantity of it all!

I usually make one christmas cake for us and lots of little ones for school christmas sales etc.

Posted by Sioni Sais (# 5713) on :

I believe Christmas puddings and fruitcakes are kept 'fresh' thanks to the booze and sugar. Don't forget the sugar in all that dried fruit!

Our puddings are wrapped up and stored in the usual cool dry place. They are often OK for six months.

[ 29. October 2012, 06:48: Message edited by: Sioni Sais ]

Posted by Vulpior (# 12744) on :

quote:
Originally posted by Jade Constable:
I would like to make my own Christmas cake this year but have limited cooking space. I don't care for Christmas pud but love Christmas cake with Wensleydale.

Christmas cake with cheese. Indeed, yes. Mr Vulpior does not understand it.

Posted by Ariston (# 10894) on :

Wait, what? I've heard of apple pie with cheese, but a fruitcake* with cheese?

*Throughout this, I'm imagining "Christmas cake" to be one of those dark, nut/candied fruit monstrosities that break knives when you try to cut them. Perhaps there's something different you all have in mind, since you seem to actually like them.

Posted by Firenze (# 619) on :

quote:
Originally posted by Ariston:

*Throughout this, I'm imagining "Christmas cake" to be one of those dark, nut/candied fruit monstrosities that break knives when you try to cut them.

More or less: think dwarf bread with sultanas. Hereabouts we have the even more fearsome black bun.

What's strange about cheese with cake? You'll be telling me next you don't fry bananas with your bacon.

Posted by Ferijen (# 4719) on :

quote:
Originally posted by Lothlorien:
The tradition used to be to keep the top layer of a traditional wedding cake for the baptism of the first baby, around a year later. However, things are different now...

I remember one friend who dosed her cake monthly with brandy. When she eventually cut it, there was so much brandy it was basically inedible.

I've had five year old wedding cake at a Christening. Not bad really. Just keep on pouring the booze on it.

Now mincemeat, that's a good idea, I usually make one I found in the guardian a few years ago, but if anyone has a good alternative...

Posted by Dennis the Menace (# 11833) on :

quote:
Originally posted by Sioni Sais:
I believe Christmas puddings and fruitcakes are kept 'fresh' thanks to the booze and sugar. Don't forget the sugar in all that dried fruit!

Our puddings are wrapped up and stored in the usual cool dry place. They are often OK for six months.

I have kept one for at least three years even in this warm and humid climate, just didn't get around to eating it at the time as we were selling our house and when there are only two to enjoy it, it wasn't worth the time to heat it for the three hours needed before serving. We ate after moving house to celebrate and was just as tasty as when made.

Posted by Boogie (# 13538) on :

quote:
Originally posted by Ferijen:

Now mincemeat, that's a good idea, I usually make one I found in the guardian a few years ago, but if anyone has a good alternative...

Oooops - I read that as 'garden'!

I'm a prolific cake maker but I buy my Christmas cake - £6 for a super cake at Lidl, much cheaper than making it.

Posted by Boogie (# 13538) on :

quote:
Originally posted by Vulpior:
Christmas cake with cheese. Indeed, yes. Mr Vulpior does not understand it.

Oh yes - like cheese and jam, excellent.

[Big Grin]

Posted by Latchkey Kid (# 12444) on :

And cheese and honey.

Posted by piglet (# 11803) on :

Aren't you all a wee bit previous? Stir Up Sunday isn't for ages yet ...

Not that I've ever made a Christmas pudding, you understand. [Hot and Hormonal]

Posted by Anna B (# 1439) on :

My Christmas cakes have been sitting in the fridge for a couple of weeks now, well and truly doused with spirits.

I admit that the thought of eating one in the event that the hurricane left us hungry did cross my mind...

Posted by Jack the Lass (# 3415) on :

quote:
Originally posted by Ferijen:
I've had five year old wedding cake at a Christening. Not bad really. Just keep on pouring the booze on it.

Ooh now there's an idea. Our 5th wedding anniversary is on Dec 29th, and we have two layers of cake still [Big Grin]

Posted by Jade Constable (# 17175) on :

quote:
Originally posted by Latchkey Kid:

quote:
Originally posted by Amos:

quote:
Originally posted by Mamacita:
Here is a question I mean to ask every year but don't want to seem rude: How do these puddings not spoil if they sit in the cupboard for weeks/months?
Rum. The same stuff the Royal Navy used to keep Nelson's body from spoiling when they brought it back from Trafalgar. Or whisky. Otherwise known as the water of life.
I use brandy rather than rum. And by itself I doubt it would do the trick. There is also sugar/treacle/molasses; The fruit also already dried/preserved; And it is stored at a relatively low temperature.
When I make mincemeat the alcohol/sugar combination keeps it preserved for years. Strangely, when I went vegetarian one year and replaced the suet with copha (solidified coconut oil) it went rancid in 6 months.

...use vegetable suet?

Posted by Latchkey Kid (# 12444) on :

I have never heard of vegetable suet.

Posted by PeteC (# 10422) on :

Nearly anything can be turned into vegetarian whatever. You just won't get the same taste.

Although there is a brand of veggie ground round sold here which my sister, a devout carnivore, introduced to me to. She said it made a great lasagne. It does.

Posted by ArachnidinElmet (# 17346) on :

quote:
Originally posted by Ariston:
but a fruitcake* with cheese?

It's pretty much the law here in the rhubarb triangle. Needs to be a nice Wensleydale, something with a slight edge.

We tend to be a bit lazy...I mean rustic at Christmas serving a piece of cake, with a piece of marzipan and a piece of cheese. We usually use the Porter (Ale) Cake recipe from the Good Housekeeping Book, baked a couple of days prior to Christmas. A reliable recipe, as good as a cake can be without making it well in advance, using a can of guiness, rather than spirits.

Cake baking at the moment is given over to making parkin. Also better made in advance and eaten with cheese. Yum [Big Grin]

Posted by Ferijen (# 4719) on :

quote:
Originally posted by Jack the Lass:

quote:
Originally posted by Ferijen:
I've had five year old wedding cake at a Christening. Not bad really. Just keep on pouring the booze on it.
Ooh now there's an idea. Our 5th wedding anniversary is on Dec 29th, and we have two layers of cake still

Five years, really? That went fast...!

I think you'd best get spiking those cakes, a couple of tablespoons a week and they'll be lovely by Christmas!

I'm thinking of making Delias Christmas chutney this week. It's rather nice if left to mature for a couple of months.

Posted by Jack the Lass (# 3415) on :

quote:
Originally posted by Ferijen:
I think you'd best get spiking those cakes, a couple of tablespoons a week and they'll be lovely by Christmas!

OK, I am a total novice at this, and I obviously asked the internet the wrong question because it hasn't come up with anything too helpful. I'm thinking of the top layer of the cake (as it's the smaller of the two, and there are only two of us), which is currently sitting on the bottom layer, covered in foil and sitting in an airtight container. Both are iced (basically it was 3 layers of this without the roses).

So how do I go about feeding it? I don't want to ruin it, and I want to eat it with the icing intact (so I'd rather not remove the icing to feed, if that's possible). Obviously I'll have to move the layer that's to be eaten into another container, but what do I have to do then?

Cluelessly yours ...

[tpyo]

[ 02. November 2012, 19:49: Message edited by: Jack the Lass ]

Posted by Jack the Lass (# 3415) on :

I am aware by the way that the whole thing might be inedible given it's been 5 years; our friends had the same cake and we had an (unfed) slice after about 1.5 years and it was delicious then and still very moist, which is what persuaded me to have this for our cake.

Posted by A.Pilgrim (# 15044) on :

quote:
Originally posted by Boogie:

quote:
Originally posted by Vulpior:
Christmas cake with cheese. Indeed, yes. Mr Vulpior does not understand it.
Oh yes - like cheese and jam, excellent.

Must be a girl thing. My sister loves cheese and jam sandwiches - I think the cheese spoils the jam and vice-versa. Ditto cheese and fruitcake.

I'll be making the Christmas Cake soon, recipe from my mother's old Whitworth's Spice of Life Cookery Book (highly recommended), and Mrs A.P and I hope to make the Christmas pud in the next couple of weeks.

In years gone by we've bought surplus Christmas puds from the supermarkets after the holiday when they sell them off cheap, and kept them for future years - even going to the extent of maturing them for up to three years before eating. (Writing the year bought is essential for stock-control. And use-by dates? Load of codswallop.) Unfortunately the supermarkets seem to have got much better at estimating their likely sales, and the surplus pud mountain has been non-existent recently. [Waterworks]

We also need a good stock of Christmas puds because the family tradition is to have Christmas pud on family birthdays as well. My late father-in-law was renowned for his love of Christmas pud, and when his local pub (where he went for lunch several times a week) had a post-Christmas surplus, he merrily ate his way through it, having Christmas pud for dessert on more than thirty consecutive meals. His excuse? Well, it was on the menu... [Big Grin]

Angus

Posted by Jengie Jon (# 273) on :

My first guess is if you can separate the two cakes, feed with caution from the base. I would suggest using a syringe, (without the needle) and using that to get the spirit in deeper from the base. Leaving it upside down for half an hour then righting, wrapping back up and putting it away until you are next ready to feed it.

this is a guess.

Jengie

Posted by birdie (# 2173) on :

Three Christmas cakes made today. Everything smells slightly of oranges, spice and brandy. Fantastic.

Posted by birdie (# 2173) on :

Argh! Went to feed the cakes today and noticed that one of them (the one destined for us, not the school fair [Roll Eyes]

) isn't properly cooked at the base.

It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it, or do I have to chuck it and start again?

The joys of a new oven. Every time I think I've got used to its little ways it pulls something like this on me.

Posted by Qoheleth. (# 9265) on :

Two large cakes were cooked at the weekend, they've now been fed liberally with alcohol and put to bed.

Ah ... yes ... Christmas Cake and cheese [Yipee]

Posted by Firenze (# 619) on :

quote:
Originally posted by birdie:

It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,

What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?

Or - since it seems a pity to waste all that dried fruit - retrieve the cooked bits and crumble them. Add some cohesive medium (chocolate? Syrup?) and make into (rather hefty) truffles. Or press it down as the basis of a cheesecake.

Posted by Sioni Sais (# 5713) on :

We had our "tester" pudding tonight, none of that nonsense about a nominal main course and a very fine pudding it was too.

In six weeks or so the real thing should be really special.

Posted by Jigsaw (# 11433) on :

quote:
Originally posted by Firenze:

quote:
Originally posted by birdie:

It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,
What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?

If you put the tester all the way to the bottom and it came out clean, I wouldn't worry, I don't think you'll suffer any ill-effects. (disclaimer: I'm not a qualified Environmental Health Officer)
It's not like pastry, where a soggy bottom is a sin against Saint Mary Berry.
Or, if it's aesthetics you're after, just slice the bottom off. Whatever, enjoy!

Posted by birdie (# 2173) on :

quote:
Originally posted by Firenze:

quote:
Originally posted by birdie:

It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,
What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?

See, that's what I was thinking about but was wondering if I'd gone a bit nuts... as someone else has now said it out loud I might give it a go. My first step is going to be to trim half an inch off the bottom though, and see if that deals with most of it.

Posted by Chamois (# 16204) on :

quote:
Originally posted by birdie:
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it, or do I have to chuck it and start again?

This happened to me once. Pop it back in the baking tin and back in the oven on a metal tray. Cover the top with foil so it doesn't dry out too much. Cook on a low heat (Mark 2 to 3 if you use gas). Should be OK.

Good luck!

Posted by Angloid (# 159) on :

quote:
Originally posted by Jade Constable:
I too like fruitcake uniced,

I read that last word as an acronym: United Nations Inquiry into Christmas Eating and Drinking?

Posted by Tree Bee (# 4033) on :

quote:
Originally posted by birdie:
Argh! Went to feed the cakes today and noticed that one of them (the one destined for us, not the school fair ) isn't properly cooked at the base.

It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it, or do I have to chuck it and start again?

The joys of a new oven. Every time I think I've got used to its little ways it pulls something like this on me.

Cut out the uncooked part and fill the hole with marzipan? I know I'd like some of that!

Posted by Mr Curly (# 5518) on :

We talked about the cake the other day, but there has been no chopping or soaking yet. We use a non-traditional recipe by Charmaine Solomon.

I'm looking forward to the food side of Christmas with a fair amount of dread this year. Having had a heart incident™ this year, there's plenty I should eat less of, regardless of the reflux issues we're trying to get on top of from medications etc.

I do like my Christmas food, esp cake and pudding. And hard sauce (with brandy). Could explain said incident, I suppose.

mr curly

Posted by Flossymole (# 17339) on :

Yes!!! Christmas pud, cake (full-on rich fruit) and lbs of mincemeat coming up, all home-made. ISTM that commercial varieties of baked sludge, masquerading as 'Christmas Fayre' in supermarkets are what put lots of youngsters off these gorgeous treats. When my grandkids (and little friends) get the real things they love 'em. [Smile]

Posted by Jack the Lass (# 3415) on :

I took the nearly 5-year old cake out of the foil the other day to start feeding it, and it smelt so amazing already I made an executive decision to leave it to its own devices. It was all I could do not to scoff it down on the spot there and then [Smile]

So it's back in the foil and the airtight container, to be opened again on Dec 25th.

Posted by Jane R (# 331) on :

quote:
Wait, what? I've heard of apple pie with cheese, but a fruitcake* with cheese?

It's a Yorkshire thing. The cheese must be Wensleydale (though if you're not a purist, something like Caerphilly or mild Cheshire would probably do). The cake should be something like this. If it breaks knives it is overcooked... Perhaps it is an acquired taste: I didn't like it when I was a small child but was forced to eat it if I wanted the icing off the top.

My grandmother used to make rum butter, but she used Demerara sugar rather than icing sugar (is that what you mean by confectioner's sugar?) I've learned something today; I didn't know hard sauce was literally hard! I thought it meant white sauce with some brandy in it, which is what my mother used to put on Christmas pudding.

I always use vegetarian suet in my mincemeat and it seems to keep as well as the other stuff. I found a jar of mincemeat that's about three years old in the back of the cupboard and it still looks OK, so if you don't hear from me for a while you will know I was wrong about the keeping qualities of vegetarian suet...

I've been very restrained this year; one cake and one pudding. We always have far too much food if I make more than that.

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