Christmas > Desserts > Wales > Pwdin Nadolig >
Pwdin Nadolig
Christmas Pudding
1 LB each of currants & seedless raisins
4 oz. mixed peel
Juice & rind of 1 lemon
1 tsp. mixed spice
1 tsp. nutmeg
1 LB. butter
1 LB. brown sugar
5 eggs
4 oz. golden syrup (treacle)
6 oz. flour
1 LB brown breadcrumbs
1 LB vegetarian suet
1/4 pint of either brown ale, stout or cider
1 C of either wine, sherry or rum
3 TBS milk
Wash and dry fruit. Fold butter and sugar together in a large bowl until soft, adding eggs one by one. Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel. Mix well, adding enough liquid and milk to blend. Cover and allow to stand overnight.
The next day, grease 2-pint size "pudding cups" (or other baking cups). Place a circle of greased pastry paper on the bottom of each cup. Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels. Tie the towels securely with a knot to keep steam in during cooking process. Steam cups for six hours in a steamer, or in a large pot on the stove. Remove from heat and cover with damp tea towels.
Note: Pwdin Nadolig can be kept for up to one year (and are said to be better with age). As required, re-steam to heat. The puddings are traditionally brought to table with flaming brandy, and served with thick cream.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
