Ooops, I didn’t mean to be gone for so many days. It was a busy weekend here — we got MeMum and BigDaddy’s big Christmas tree put up and then I did the decorating here too. Jane suggested that I needed a good dose of Christmas movies to get me going — instead I’ve been listening to Christmas music while I work. TheManoftheHouse surprised me with the Christmas CD from that Michael guy. It’s definitely putting me in the mood.
Isn’t it fun to work around the house, listening to music and think about Christmas? Christmas past and Christmas traditions. I love to hear all about what other people do for their traditions too. You know, stuff like … do you open your gifts on Christmas Eve or Christmas Day? {A little of both} Big dinner on Christmas Eve or Christmas Day? {Christmas Day} Turkey, Ham, or Roast Beef? {Turkey} And what about those traditions that must be repeated every year … or if you don’t there will be mutiny among the troops? (I love watching the making of the Christmas Cake and mincemeat pies on so many non-US blogs. What fun traditions!)
One of our favorite traditions is the Christmas Pudding that MeMum has always prepared for our dessert after our big Christmas dinner on Christmas Day. We all love it so much that we save it until the end of the day — long after all the dishes are done. I hated it when I was a child, but I LOVE it now — most of us do love it. This isn’t a creamy American pudding. It’s a British kind of steamed pudding — more like our cake. Served with a “gorgeous sauce” that is fabulous. The more gorgeous sauce the better. Drown that pudding in gorgeous sauce!
MeMum has a great steamer pan. I just have a little pudding mold that MyDadLovesMeBestSister gave me years ago but it works great. You just have to be able to cover the batter (MeMum’s cake pan doesn’t have a lid so she ties brown craft paper over the top with some twine and it works great). Here’s a picture of my little cake pan — it’s sitting upside down on our stove.
The cake pan can’t be sitting on the bottom of the steamer pan. It must be placed on a rack in the steamer. I don’t have a rack, so I suspended my cake pan in the steamer by using some wire. It worked just fine, but I really need to get a rack.
Ok, so here’s the recipe:
Cranberry Christmas Pudding
Pudding:
2 tsp. baking soda
1/2 cup molasses
1/2 cup boiling water
1 1/3 cups sifted flour
1 tsp. baking powder
1 cup cranberries
1/2 cup chopped walnuts (optional)
Add soda to molasses. Stir in the water and dump in a large bowl. Sift flour and baking powder in separate bowl. Toss cranberries in flour mixture and then add to molasses mixture. Add nuts, if desired.
Grease small cake pan. Pour pudding mixture into pan and cover — with lid or tie brown paper over top of the pan with some twine. Steam in 2″ water for 2 1/2 – 3 hours. (Check water level every now and then to make sure water hasn’t boiled dry.)
Serve by breaking bits of pudding into a bowl and pouring gorgeous sauce over the top. Top with a generous dollop of whipped cream. (I didn’t get a picture of the whipped cream — I was scarfing it down before I remembered to take a picture!)
Gorgeous Sauce:
1/2 cup sugar
1/2 cup whipping cream
1/4 cup butter
Cook sugar, whipping cream and butter over boiling water for 5 minutes. Serve.
Yum, Yum, Yummy — I can’t wait until Christmas Day!
XOXO,
Anna