Welcome to the Pudding Site

Mixed Spice Recipe

After MANY enquiries about Mixed Spice, one of my visitors very kindly pointed me towards Ian Hemphills web site in Sydney Australia (click on the title, to take you there), that supplies Mixed Spice.<br>
I obtained his permission on 31 March 2004 to reprint the recipe (from his book) here;
Blend the following ground spices:

  • 4 tsp (20 mL) coriander seeds
  • 2 tsp (10 mL) of cinnamon
  • 2 tsp (10 mL) cassia
  • 1/2 tsp (2 mL) nutmeg
  • 1/2 tsp (2 mL) allspice
  • 1/2 tsp (2 mL) ginger
  • 1/4 tsp (1 mL) cloves
  • 1/4 tsp (1 mL) green cardamom seeds

I have altered my recipe to EXCLUDE mixed spice, as it seems only Commonwealth countries are familar with it, but, I am including it on this site as a reference.

Candied Peel recipe

2 Kilos in total of Oranges. Lemons, Limes, Grapefruit, Tangerines and Satsumas, or, any mixture of that list you want, as long as the peel is about the same thickness.
1 Kilo sugar
1 litre water

Cut fruit into quarters, and place skin down on the cutting board, using a sharp knife, cut between the peel and the flesh, making sure that the white pith is left attached to the skin/peel.
Blanch the peel by plunging into boiling water, removing after a few minutes, plunging into cold water. repeat this twice more but use fresh water each time.
Add the kilo of sugar to the litre of water, bring to the boil, make sure the sugar has dissolved, and add the peel, now simmer gently until transparent (well translucent anyway), this might take 40 to 60 minutes.
Remove and allow to cool.
You can now cut up the peel into small slices, I usually cut them into slices about 4mm x 4mm x 15mm<br>
This size is just a suggestion! trim them up to suit yourself, a lot of supermarket packs trim them to about 4mm x 4mm x 6mm, but, the bigger they are, the bigger the flavour when you bite into them, and you might not want that in your christmas pudding.
alternate peeling method;
You could peel the skin in the standard way, using your thumbs, but, cutting the peel, gives straight edges.

Pudding cocktail (it's called the "Christmas Pudding")

I've asked for permission to use this cocktail recipe from the webtender site twice, and once from the author, with no replies. Here it is;

  • 100 ml Southern Comfort
  • 100 ml Drambuie
  • 500 ml Guinness stout
    Mixing instructions:
    In a 6 2/3 Paris Goblet add Southern Comfort and then Drambuie. Top up with Draught Guinness

Creator/contributor's comments:
If Draught Guinness is not available chilled bottled or canned Guinness will do.
Note the link to the original recipe Webtender site.
Again, I have not had permission to reprint this recipe, if the copyright owner/s wish me to remove it, please use the contact form on this site.

Citron Sauce; thanks to Corol Johnson

NAME Corol Johnson
MESSAGE I have my grandmother's (wonderful) Christmas sauce recipe and I am looking for a traditional pudding recipe so I can try it out. As you were asking for a citron sauce recipe, here it is. Fair trade.

  • 2 1/2 cups brown sugar
  • 1 1/2 tablespoon unsalted butter, sometimes 2 tablespoons

1. Cook brown sugar and butter until juicy and brown but don't burn.
2. Now add 3 cups water, cold and let boil until sugar is dissolved,
3. Then add:
- rind and juice of 1 lemon
- rind and juice of large orange
4. Boil a few minutes then thicken with about -3 tbsp cornstarch, mixed with cold water.
5. Cook until thick or thin as you like it,
6. Add:- 2 tsp vanillla

Breadcrumbs recipe

 Buy any large white loaf (crusty or soft) place it in a low heat oven for about 1 hour, it should NOT go brown! we want a dried loaf, not toast! so you might need to keep and eye on it.
Wait for it to go cold, and cut it up roughly, and place in a food processor/blender, if it's very dry, you might be able to just put it in a tea-towel, and hit it!
Please don't food process it into a talcum powder finish, we are looking for the size that falls off a normal loaf of bread as you cut a slice. That's it! Alternately, you could buy a loaf, and leave it out on the bench for three days, stale is FINE!

UPDATE; December 2004, well, this is easier, I used for the first time this year, a french stick/loaf, one of those loaves you always see french people in movies carrying (you know, when they wear their beret, and the horizontal striped jersey, oh, and let's not forget the moustache!) Just leave the loaf for about 3 days, it dries out very well, and you can wrap it in a tea-towel, and hit it! almost perfect breadcrumbs,

UPDATE; yes, this is just fine! tastes great

Hard Sauce recipe (also known as Brandy or Rum Butter)

Hello Paul,
Certainly you may publish this. with pleasure.

I am including below my mother's recipe for Hard Sauce for Plum Pudding.  A
thank you to you for your enjoyable site.

This recipe can be doubled, tripled, etc.  For 20 people, I multiply by 6.

Cream together 1/3 cup butter and 1 cup icing sugar.  Beat until fluffy.
Slowly add in 1/2 tablespoon or more of brandy (or rum).
Using a pastry bag with a fancy tip, layer the sauce in a silver or crystal
bowl.  Decorate with holly and refrigerate.  Can be made a couple of weeks
ahead if kept refrigerated.
Sandy Dumaresq, Canada

Editors note: it is unfortunate, but usual, for all recipes using butter, to neglect to mention that almost  ALL sweet recipes using butter should stipulate that un-salted butter be used. This recipe is probably one of those.