Well it's pouring down with icy cold rain - a lovely day for staying at home and catching up with life. I've been pottering round the kitchen, reorganising the cupboards and making Christmas pudding and (since what is a pudding cloth but a furoshiki by another name?) I thought I'd share the results.
Pudding topped with greaseproof paper, waiting to be wrapped - I just wanted to show a picture of the basin, an old one of my Gran's which is now a lovely mottled colour after years of pudding making service:
Pudding wrapped and ready to steam:
Both the pudding recipe and the wrap are super simple. Here's the recipe for the pudding: In a large bowl, mix 1 mug of each of the following: plain flour, brown sugar, currants, sultanas, suet, white breadcrumbs plus 1.5 teaspoons of mixed spice and 1.5 teaspoons of baking powder. Add 1 mug of milk and stir well. Put into greased pudding basin (to give some idea of size, mine holds c 2.5 pints), cover with greaseproof paper (with a pleat in the middle) and secure with string. Tie in pudding cloth using water melon wrap and steam for at least 6 hours. This should be done about a month before you want to eat it. On day of use steam for a further 2 hours.
And here's a reminder of the "watermelon" ... "pumpkin" ... and now "Christmas pudding" wrap ...