Comments on: Dr Sister Outlaw’s justly famous Christmas pudding

By: Dr Sista Outlaw

Dr Sista Outlaw — Sun, 13 Dec 2009 03:55:00 +0000

By: Carol

Carol — Mon, 03 Aug 2009 03:20:31 +0000

Thanks for the recipe – sounds stunning. I came via ampersand duck. Love that you’re an out-law – some of my favourite people are my out-laws.

By: Zoe

Zoe — Fri, 19 Dec 2008 02:54:36 +0000

Excellent! I love the idea of the honker for the 30 or so people I’ll be eating Christmas lunch with, and a little one to eat one cold night in the middle of the year.

Come down for a visit and we’ll have a little party-cum-pud-tasting night!

By: Dr Sister Outlaw

Dr Sister Outlaw — Fri, 19 Dec 2008 01:48:40 +0000

yes! go for it … the puddings don’t actually swell that much, but I have a feeling that if you nudge the top you will get water in them.

Must confess I have no idea what dimensions my pudding bowls are – they are just standard. But when I fill them there is about an inch and a half clear at the top.

By: Zoe

Zoe — Fri, 19 Dec 2008 01:43:51 +0000

Thanks for the hand-holding, darl!

Now, must a basin be full? I have a three litre and a one litre, and I think about three litres of mix (made a full batch and Mindy’s half came to 3 x 500)

Can I make a one litre and a two-litre in a three-litre basin one y’reckon?

By: Dr Sister Outlaw

Dr Sister Outlaw — Fri, 19 Dec 2008 01:33:54 +0000

Nah, I reckon you are right – the liquid will have been absorbed by the flour and bread so it will have stiffened up. Bung it in the pots and see what happens.

By: Zoe

Zoe — Fri, 19 Dec 2008 00:55:46 +0000

OK, yesterday (note recipe on laptop!): and now - to my uneducated eye it looks too dry and not mobile enough:

By: Dr Sister Outlaw

Dr Sister Outlaw — Thu, 18 Dec 2008 23:42:02 +0000

Let me know how it goes – as one of the few people who are in a position to judge the brandy/vodka combo versus the brandy/bourbon combo!

Don’t fret, I don’t think you can stuff up the nut and fruit additions – the important thing is the binders, ie. fat and flour, and the liquid and if those proportions are right you’ll be right.

What you should have is a mixture about the same consistency as good creamy porridge – it won’t quite stand up in the bowl and will level itself off when you take away the spoon and make a satisfying slopping sound when you stir it. If you need to, send me a picture and I’ll check!!