|"Best get back Mrs Hughes and |
remind them to make the pudding.
Stir up, we beseech thee O Lord, the wills of thy faithful people; that they, plenteously bring forth the fruit of good works, may of thee be plenteously rewarded; through Christ Our Lord. Amen.
As this collect was always read in the last Sunday before Advent and recipes for Christmas pudding call for the mixture to mature for several weeks I can just imagine Mrs Patmore and Daisy in Church mentally going through the pantry and re-arranging the itinerary for the day to include the making of the pudding.
This is how the day got it's name. Families would gather together in the kitchen to prepare and bake the pudding. Each person would have a turn to stir and make a wish for the yuletide. How many children get to enjoy this now?
As I'm not a fan of Christmas pudding I'm making a Christmas cake with the addition of chocolate. I've just finished one for The Godmother and I thought I'd post the recipe here in case you and your family want to take advantage of the tradition.
|You can just make a wish, but praying can't hurt!|
- Place all the dried fruition a bowl add the port and leave to soak overnight or longer (I left mine for a week).
- On the night you're baking the cake preheat the open to 140c/120c for a fan, 275f, gas mark 1.
- Melt the chocolate, treacle and syrup together. Mix and leave to cool slightly.
- In a separate bowl mix together the flour, ground cinnamon, mixed spice and baking powder.
- In another bowl cream together the butter and sugar until pale and fluffy. The original recipe does say whisk together, however I found with my hand held whisk that the butter became too warm and the mixture curdled when adding the eggs despite my adding flour as the recipe suggests. Add one tablespoon of flour to the butter and cream mixture then gradually beat in the eggs taking your time to prevent curdling.
- Fold in the flour and spice mix.
- Then fold in the chocolate mix and soaked fruits. As all good cooks do I tasted the mixture - as The Berry would say, scrummy!
- Spoon the mixture into a 20cm/8in, deep cake tin which has been double lined with baking parchment.
- Cook for 90mins, then cover with tin foil and cook for a further 30 mins. I do this to ensure that the cake top doesn't get burnt.
- When the sides pull away from the pan and you can insert a thin skewer and pull it out clean the cake is done.
|Take the cake...|
|…wrap in a layer of greaseproof paper...|
|…wrap in tin foil...|
|…place in airtight tin to store.|