Here are the recipes from the talkback session yesterday.
On is for the easy Christmas Pudding (my Nan’s recipe), the batter for which makes and equally delicious cake.
There are also two recipes for Melon and Lemon Jam.
Please feel free to let me know if there are others that were mentioned that you would like.
Christmas Pudding (or Cake)
The following batter can be cooked as a steamed Christmas pudding or as a cake when baked in a 25cm round tin.
250g copha, melted
250g brown sugar
4 large or 5 smaller eggs
125g mixed peel
150g almonds or a few drops of almond essence
150g glace cherries
¾ cup brandy
125g fresh breadcrumbs
125g plain flour
½ teaspoon ground nutmeg
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1½ teaspoons bicarbonate of soda, sifted
Whisk together the copha and brown sugar, then whisk in the eggs and finally fold in the rest of the ingredients. Mix until well combined.
For a pudding – have ready a large pot about one third filled with boiling water. Grease a large pudding basin and spoon in the prepared batter.
Cover the basin with its greased lid or foil, in the case of the latter crimped around the edges to seal well and tie under the rim with string. Place in the pot of water and add extra boiling water to pot to come half way up the side of the basin.
Cover the pot with a lid and then simmer for 5 hours. Check the water level occasionally and, if it has lowered, top up with boiling water to the original level.
For a cake – grease a deep-sided 25cm round cake tin and line base and sides with baking paper, grease again.
Spoon the mixture into this and bake at 150 degrees C for 15 minutes, then reduce heat to 140 degrees and bake for a further 3½ to 4 hours or until a metal skewer inserted into the centre comes out clean. Allow to cool in tin.
Melon and Lemon Jam (My Nan’s recipe – can be successfully doubled)
1kg jam melon (weight after peeling and removing seeds)
1 litre water
Cut the melon flesh into 8mm dice.
Remove rind from lemon and then shred this finely. Remove the pith from the remainder of the lemon and discard, then dice the flesh. The seeds should be reserved and tied in a small muslin bag.
Place the diced melon and lemon flesh, shredded lemon peel and bag of pips into a bowl and cover with the water. Leave to stand overnight.
Next day, bring the mixture to the boil, reduce heat and then cook until the melon is clear and the lemon rind is soft.
Allow to cool. Remove the bag of pips.
Add the sugar and bring back to the boil, stirring until the sugar has dissolved.
Boil briskly until setting point is reached.
Stand 10 minutes, then pour into sterilised jam jars and seal immediately.
Melon and Lemon Jam – (a listener’s recipe from 2010)
1.6kg melon (weight after peeling and removing the seeds)
½ cup lemon peel, finely shredded
Dice the melon flesh and mix through half of the sugar. Leave to stand overnight.
Cover the shredded lemon peel with half a glass of water (approximately 125ml) and leave to stand overnight.
Next day, combine the melon and lemon mixtures and add the rest of the sugar.
Bring to the boil, stirring, and then boil for 40 minutes.
Stand 5 minutes, then pour into sterilised jam jars and seal immediately.