Ive probably left this a bit late but last year I made a Xmas Pudding using the ingredients and the method from the following link. I had never tried making one before but it turned out really well.
Everyone who ate it reckoned it was a beauty. Its a fair bit of mucking around and not cheap.......but well worth the effort on the day.   The ingredients list is in the link below, the method and a lot of other information can be found from that page. I was a bit worried when I measured out the flour for this recipe...it didn't look like much.....don't worry it works great.

http://pudding.denyer.net/ingredients_list.html
SBB

Thanks Rory,
A little bit of work, but well worth the effort.
Muzz

Give it a crack Muzz....its a ripper ;) ...did mine in a pudding bowl rather than cloth.

Going to give this another Bump because its that time of year again. It really is the best pudding Ive ever made.

Maggie and I love Christmas pudding but no one else in the family does. Made two a couple of years ago and ended up freezing one.

Might consider doing one of these just for us.

There is a fair bit of stuff to be gathered up before you start Derek...I stuck exactly to the recipe.
There are a lot of sections to the web site, to look around including a jokes page about puddings from memory. Another section on making custard...and how to get the best flames happening on the pudding.


    Suet, 4 oz (110 g), you'll need to order at least 175g, chill first then use a grater or chop with a knife
    Self-raising flour, 2 oz (50 g) sifted
    White bread crumbs, 4 oz (110 g) from the Bakery, not the Supermarket (see associated recipes page)
    Salt ¼ teaspoon
    Nutmeg (freshly grated) 1¼ teaspoons
    Cinnamon, 1¼ teaspoons of freshly ground (buy a cinnamon stick/quill and grate this just before mixing)
    Ground Ginger, 1/3 of a teaspoon
    Ground Cloves ¼ of a teaspoon
    Soft dark brown Sugar 8 oz (225 g) (the darker the better)
    Currants 10 oz (275 g)
    Sultanas 4 oz (110 g)
    Raisins 4 oz (110 g)
    Dates (dried or fresh) or Prunes 4 oz (110 g) cut into pieces, removing the stones.
    Peel, mixed & candied 1 oz (25 g) chop finely
    Almonds 1 oz (25 g), skinned and chopped (packet bought is OK)
    Pear or Apple, 1 small, peeled and grated (remove core)
    Lemon, 1 LARGE, grate the skin (zest) only the yellow surface layer, not the white bit!
    Eggs 2, size 1 (large) fresh
    Guinness 5 fl oz (150 ml) you may use any dark beer. (you MAY substitute the same amount of Milk)
    Muscat 2 Tablespoons (fortified wine, similar to but not the same as Tokay, but Port will substitute)



The following are optional (much less than a ¼ teaspoon of each!);

    ground Allspice
    ground Coriander
    ground Mace







   

It is that time of the year again.  I know the convenience of buying one and throwing it in the microwave is the way most go but I might just make one on a cloth this year.

This recipe has always fascinated me so looks like I will give it a try.

Hi Derek
I hope you make enough I wouldn't mind getting a sample
to try  ;D ;D ;D
regards Kev ;)

Make sure you have a good read through Pauls web site first Derek , and double check the ingredients list.
When I first saw this link years ago my first thought was that it had something to do with Paul's Ice Cream.
Far from it ..some fella called Paul...lives in Melbourne I think from memory. I haven't looked this year but most years Ive noticed hes made changes to the site.......there is a lot to look at and read there.
Good luck with it, FWIW I did mine in a bowl it worked fine....a few years later my Mum tried it in a cloth and didn't have much luck......but then it was the first pud she'd ever tried to do that way so possibly not the recipes fault. In two minds about having another go this year myself....Photos please of attempt. [smiley=thumbsup.gif]

Whats doing on the Puddin front Boss ?

It was a great idea but I don’t think I will end up doing it this year.

I'll give you a gentle reminder next year then.....lol.

;D ;D ;D ;D