Rose's November Shop Watch: Christmas Pudding ingredients
Christmas Pudding ingredients
Ingredients for Christmas Puddings
Every year I make 10 Christmas puddings and every year I wonder why! My kitchen is like hell’s kitchen and there is more bubble, bubble, toil and trouble than in Shakespeare’s Macbeth. But I do think they are the best Christmas present of all to close friends and family because of this labour of love.
I now have it down to a fine art. I make my puddings round, using Silverwood Bakeware's spherical moulds bought specially for this. This not only saves money on buying pudding basins, but I think they look more traditionally beautiful wrapped in muslin tied with a red ribbon. I make five at a time and once the first batch goes on, I immediately start soaking my dried fruit in brandy for the second one. I have calculated the exact ingredients I need to make 10, so I can buy all of them in advance.
But I have noticed in previous years that the quality of dried fruit in the supermarket is a little wanting. So I was delighted when Delia herself told me about Country Products. She said that she features them on this website for her Classic Christmas cake and other cakes, biscuits and puddings. “We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peel and many others”. So with my calculated quantities at the ready, I went online and bought almost everything I need.
Sure enough the raisins are dark, plump and squidgy; the currants small and almost seedless; the sultanas a gorgeous golden colour. I also bought my spices (mixed spice and cinnamon), my sugar, my candied peel and my almonds. Everything made easy delivered to my door. From now on there will be more bubble, bubble, and less toil and trouble.
Order now for your Christmas Cooking
Quality dried fruits, peels, nuts, spices and sugar
Tel.: 01423 358858
Availability as at 31st October 2018