Choose the music! Just click on the tune you want to
hear whilst you read about -
The Origins of Christmas; Gifts; Mince Pies and Crackers etc.:-
Silent Night ...... Hark the Herald Angels Sing ....... The First Noel ...... Oh Christmas Tree ...... Auld Lang Syne
Once In Royal David's City ....... Good King Wenceslas ....... O Come All Ye Faithfull ....... Away In A Manger
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Ideal for those cold winter evenings, a hot glass of
fruit punch or mulled wine.
Now this is the kind of recipe I enjoyed researching!
1 bottle red wine
1/2 pint lemonade
4 ounce of sugar (or to your taste)
3 inch cinnamon stick
Gently heat the lemonade (or water I suppose) adding
the sugar and spices.
Slice the orange and lemon (including the peel) and add to the mixture.
Then add the bottle of red wine and warm gently again, stirring well.
Serve warm (place a spoon in the glass whilst filling to avoid cracking)
Maybe serve with a warmed mince pie.
For more of a fruit punch just add a tin of fruit
For larger quantities just multiply up on the ingredients.
For something less alcoholic for the kids or drivers, add more lemonade (or water).
Original recipes for Christmas puddings included
chopped game and poultry, and dated from the Middle Ages.
Soon spices and fruit were added to the mix, plus dashes of alcohol! But by the 18th century meat had generally
dissapeared from the Christmas pudding comtents. In the UK the Christmas pudding was introduced to the
Victorians by Prince Albert, Queen Victoria's husband.
Here's how the famous Mrs. Beeton suggested making
Christmas puddings - naturally for the time,
because of large families and big dinner parties, the quantities used were huge.
For smaller meal groups just reduce all the quantities by the required amount.
CHRISTMAS PUDDING (Rich, boiled)
10 ounce sultanas 1 level teasp mixed spice 10 ounce currants 1 level teasp grated nutmeg 8 ounce raisins 8 ounce breadcrumbs 2 ounce sweet almonds 10 ounce finely-chopped or (skinned and chopped) shredded suet 1 level teaspoon ground ginger 6 eggs 8 ounce plain flour 1/2 gill stout Pinch of salt Juice of 1 orange 1 pound soft brown sugar 1 wineglass brandy 8 ounce mixed finely-chopped candied peel 1/2 pint milk (approx)
Grease three 1 pint pudding basins. Prepare the dried
fruit; stone and chop the raisins; chop the nuts.
Sift the flour, salt, spice, ginger and nutmeg into a mixing bowl. Add the sugar, breadcrumbs, suet, fruit , nuts and candied peel.
Beat the eggs well and add them to the stout, orange juice and brandy, and stir this into the dry ingredients
- adding enough milk to make the mixture of a soft dropping consistency.
Put the mixture into the prepared basins. Cover and boil steadily for 6 to 7 hours.
Take the puddings out of the water and cover them with a clean dry cloth and, when cold, store in a cool place until required.
When required, boil the puddings for 1 1/2 hours before serving. Serve with brandy butter.
3 puddings - each to give 6 medium helpings
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Last updated: 06 December 2016 .......................... xmasr.htm ............................. Grahame Newnham's Web Pages