Saturday before Stir Up Sunday

Tomorrow is the traditional day to make the Christmas pudding, and set it aside to mature for Christmas Day. The fruit needs to soak in brandy overnight, so I bought the ingredients yesterday and got started this morning (...cooking with brandy naturally required a swig in my coffee).

Agenda: 
Start the Christmas Pudding

Ingredients:

• 1 lb. (2-1/2 c.) dried mixed fruit (raisins, prunes, currants, etc.)
• 1 small tart apple
• 1/2 of a large orange and 1/2 of a lemon
• 1/2 c. brandy or sherry
• 1 c. vegetable shortening, frozen, then grated
• 1/2-c. all-purpose flour
• 1/2-tsp. ground cinnamon
• 1/4-tsp. ground cloves
• 1/2-c. dark brown sugar
• 2 c. fresh white bread crumbs
• 1/4-c. chopped almonds
• 2 large eggs

First day:
1- Peel, core and chop the apple finely. Chop the larger dried fruits.

2- Remove and finely chop the zest from 1/2 of a lemon and 1/2 of an orange, and squeeze the juice. 

(I put the juice through a sieve to get out all the tiny seeds.)












3- Combine the apple, dried fruits (I used 1-1/2 c. chopped prunes and 1 c. raisins), the zest, and juice in a large mixing bowl. Add some brandy (a few spoonfuls) and stir well. Cover the bowl with a clean towel and marinate overnight.

4- Put the vegetable shortening in a plastic tub in the freezer overnight.

I’ll tell you the rest of the recipe and folklore tomorrow!