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November 07, 2019
Christmas wouldn't be complete without a traditional steamed Christmas Pudding to finish off a splendid Christmas dinner! Who better to ask for a recipe than the lovely people at Mason Cash, who have been producing iconic mixing bowls and pudding basins for 200 years!
So here it is if you fancy giving it a try this year! This recipe uses a 1 litre Mason Cash Pudding Basin (S30).
Method - Step 1
Butter the inside of a 1 litre (S30) Pudding Basin and line the base with a disc of buttered greaseproof paper.
Mix all the ingredients for the pudding, except the butter, in a large bowl.
Add the grated butter and stir until well combined.
Pour the mixture into the pudding basin and press down. Cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise.
Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.
Steam the pudding for 8 hours, topping up with water as necessary.
Remove from the pans and leave to cool overnight. When cold, wrap in greaseproof paper and foil and store till Christmas When ready to serve, steam again for 1 hour and turn out!
Serve with brandy butter, custard or cream!
Recipe from Mason & Cash.
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