AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Nov 27^th, 2009 at 2:41pm

LogFire Offline
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Made the Christmas pudding today Smiley

& it will be put away until Christmas Cry

to mature & allow the rum to do it's job. Smiley

LogFire

Plum_pud_004__Small_.JPG (38 KB | )

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Reply #1 - Nov 27^th, 2009 at 4:57pm

Kingsthorpe David Offline
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OK you driving us nuts...................
WHERE IS THE RECIPE???????????????????

KD

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Reply #2 - Nov 27^th, 2009 at 5:10pm

outback jack Offline
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mate looks sensational. i'm with kd (recipe please)

cheers - jack Cheesy

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Reply #3 - Nov 27^th, 2009 at 7:22pm

LogFire Offline
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Cloth Plum Pudding

1 cup mixed fruit
3/4 cup sugar
Extra 1 pkt cherry, ginger, apple, and any dried fruit
Leave to soak up 1/3 cup Rum
Add 1 cup SR flour
1 teasp mixed spice
1 teasp ginger
Mix together with fruit

In a saucepan-
1 cup milk
1 tabsp butter
1 cap Lemon Essence
Bring to boil and add 1 teasp baking soda, stir well. Will come up quickly

Pour into dry ingredients. Add some Parisian Essence for colour
Dampen cloth. sprinkle with flour.
Make sure water is boiling before putting pudding in with a plate on the bottom/
Always keep on boil - add boiling water to top up.
If I triple mixture I cook for about 2 1/2 to 3 hrs
3 times mixture is a good family size.

I made the triple mix but didn't use all the milk etc as I thought it would be too moist. Best to have too much than need more.
Can be left in the rag & reheated before eating but be sure to dry the cloth around the top or mould will appear.
Think I will make some Brandy custard when eating
LogFire

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Reply #4 - Nov 28^th, 2009 at 9:46am

Cactus Offline
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Good stuff Keith
Looks absolutely smick.
Muzz

Have Camp Oven will travel

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Reply #5 - Nov 28^th, 2009 at 11:13am

TBF Offline
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If it tastes as good as it reads and looks..this just might knock of your apple pie and custard.

What job does the rum do? Cheesy

Aart

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Reply #6 - Nov 28^th, 2009 at 2:52pm

Saltbush Bill Offline
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Yep top looking puddin Smiley

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Reply #7 - Nov 28^th, 2009 at 5:18pm

Grojohn Offline
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Hi Logfire,
Yes pudding sure does look good i would to know how long have you kept one.

Grojohn Wink

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Reply #8 - Nov 29^th, 2009 at 5:40am

Carolyn™ Offline
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Thats the most perfect pudding picture I have ever seen. I am glad you gave us the recipe.

You have obviously made one before. Why have you taken it out of the cloth? My MIL used to hang them in the kitchen archway to help keep with the drying out of the cloth. She also loosened it and added more rum but I can remember how often. She also said part of the trick of getting the "skin" was to heat the cloth before sprinkling on the flour quickly and getting it all tied up.

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Reply #9 - Nov 29^th, 2009 at 6:36am

LogFire Offline
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Carolyn
Carolyn™ wrote on Nov 29^th, 2009 at 5:40am:

You have obviously made one before.

This is the third pudding I have made in a cloth. 1 was a stuff up 2 was not bad but had mould problems around the tied end as I didn't dry it out properly. 3 looks OK & will find out Christmas Day.

Carolyn™ wrote on Nov 29^th, 2009 at 5:40am:

Why have you taken it out of the cloth?

I have a request to make another & only have one cloth.
We have Christmas lunch on the beach at Hervey bay with the family so everything is cold. Most of the recipes suggest leaving in the cloth & reboiling for 1/2 to 1 hour to reheat & remove the cloth.

Carolyn™ wrote on Nov 29^th, 2009 at 5:40am:

part of the trick of getting the "skin" was to heat the cloth

I dampened the cloth with tap & sprinkled flour on to get the skin. Cloth needs to be removed as soon as the pudding comes out of the water or the skin will stick to the rag.
Makes you feel good when one turns out like this. Hope I can keep it up.
LogFire

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