Hello, darlings!

Eat cake, sip champagne, and be merry!

​​“So, what’s all the fuss about?” I hear you squawk? Well, obviously it’s Miss Windsor’s birthday today and to mark such a joyous occasion, one has recreated an age-old recipe from one’s trusty, 1906 edition of Mrs Beeton’s Book of Household Management – with a bit of a Miss Windsor twist, of course!

Darlings, now, believe it or not, Miss Windsor’s Celebration Cake started life as plain old Christmas cake. Yet, to one’s utter dismay, the original recipe appeared to lack one or two essential Christmassy ingredients such as ALCOHOL – How shocking!

In fact, my oh so generous Mrs Beeton provided three rather bland recipes to choose from – none of which recommended any form of liquor at all. So, I opted to recreate the slightly more interesting version that requires only two eggs and a “teacupful” of cream.

Now eager to cast my delectable spin on such recipe, I decided to explore my jolly old pantry, and so discovered a Tupperware vessel full to the brim of chopped mixed fruit soaking in liquor.  

So, as I gingerly peeled off the lid, my nasal passages were greeted by the delightful aroma of ye-olde dark Lambs Navy Rum. Oh darlings, thank goodness for savviness, as Miss Windsor had clearly stowed away for a rainy day, the remainder of last year’s Christmas pudding ingredients – she really is quite the culinary marvel! 

Following a further rummage around my wondrous pantry I endeavoured to “jazz up” the mixture just a tad more. Therefore, I added a few dollops of cinnamon and mixed spice, zest of a lemon and orange, followed by a generous handful of chopped almonds – plus a few glugs of rum!

I must say, due to the added extras, and my impeccable culinary skills (of course!) I successfully transformed this so-called festive number; into a terribly versatile corker of a celebration cake!

Rich, rummy, spicy, velvety moist, and almost russet brown in colour. You’ll find this delightfully toothsome baked goodie an excellent choice for any occasion of the celebratory kind – Christmas, weddings, birthdays, christenings, anniversaries – to name, but a few!

​Or to be thoroughly enjoyed as part of afternoon pageantry, accompanied by a steaming hot cup of Miles West-Country Original Blend Tea – to be brewed, of course, using a Brown Betty teapot. ​

Darlings, Miss Windsor’s Celebration Cake is best served “naked”, “My word, Miss Windsor!” you shriek with a touch of excitement! Now calm down, I mean to be presented without any form of edible attire, however, I must say it does scrub up rather well just sporting a natural layer of marzipan, followed by a silky sheet of royal icing! 

Enjoy with oodles of gusto! 

Miss Windsor x

​ALL PHOTOGRAPHY BY MISS WINDSOR

Fancy more cake? If the answer is YES, then may I recommend the following delectable delight! 

MRS BEETON’S SERIOUSLY SCRUMPTIOUS LEMON & COCONUT CAKE! 

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Miss Windsor’s Celebration Cake

Course Dessert

Prep Time 40 minutes

Cook Time 55 minutes

Servings 10 delightful guests!

Equipment

• Round cake tin (20 cm / 8 inches)
• 4 sheets of newspaper & string

Ingredients

• bottle of any dark rum – for soaking the fruit (Miss Windsor prefers Lambs Navy Rum!)
• 220 g (1 & 1/4 cups) finely chopped, dried mixed fruit
• 280 g (2 heaped cups) self-raising flour
• 80 g (1/2 cup) dark brown sugar
• 120 ml (1/2 cup) black treacle
• 120 ml (1/2 cup) double cream
• 2 well-whisked eggs
• 60 g (1/3 cup) nearly melted butter
• 25 5 (1/3 cup) chopped almonds
• grated zest – 1 lemon & 1 orange
• 1 heaped teaspoon of cinnamon
• 1 heaped teaspoon of mixed spice
• 1 heaped teaspoon of ginger
• 2-3 tbsp of any dark rum
• juice of half an orange

Instructions

• First off, roughly chop all the dried fruit and soak in any dark rum. This can be prepared weeks in advance – or if pushed for time a few days will suffice.
• Darlings – now let’s prepare to celebrate. So, run along now and wash your grubby little "jazz hands" – much obliged!
• Preheat your oven to 180*C / 160* Fan / 350*F / gas mark 4.
• First off, well-grease your cake tin with butter, then line the base and sides with greaseproof paper. Darlings, please make sure the paper stands at least 2.5 cm (1 inch) above the top of the tin, as this will help to prevent it from browning too quickly.
• In a pan or with the aid of a modern-day appliance, "nearly" melt the butter – do not allow it to reduce to oil.
• To your mixing bowl: add the flour (sieved 3 or 4 times) sugar, spice, zest of a lemon and orange, chopped almonds, and rum soaked fruit. Thoroughly mix together with a wooden spoon.
• Stir in the butter, cream, treacle and well-whisked eggs. Then give the mixture a good ol’ beating with a wooden spoon, or please do so with the aid of a modern-day appliance. Beat until sufficiently blended.
• Add 2-3 tablespoons of dark rum, and the juice of half an orange. Mix well. The mixture should easily slide off the spoon when ready – if not then add a tad more rum!
• For this step, one must steady their jazz hands! and carefully pour the cake mixture into your prepared tin.
• Now fold the sheets of newspaper (two at a time) until they stand a little above the greaseproof paper. Wrap them around the tin, then tie tightly with string.
• Place on the middle shelf of your oven and bake for approximately 55 minutes. Your culinary masterpiece is ready when browned, and a skewer when inserted comes out clean.
• When completely cool enwreathe with marzipan followed by a silky sheet of white royal icing. Or present as stark naked – Oh, I say! and enjoy with a drop or two of double cream.
• Oh, and darlings, if you've made this in good time, then prick your cake all over with a skewer and spoon feed with dark rum. Then wrap in foil and pop it into a Tupperware vessel until you're ready to ice.
• Darlings – enjoy each slice with oodles of gusto!

The post Mrs Beeton’s Christmas & Celebration Cake! appeared first on Miss Windsor's Delectables.

​Hello, darlings!

Fancy something a tad sweet, rather creamy, extremely boozy, laced with coffee, rich and velvety, a touch spicy, intensely Italian, a teensy nutty, with a brush of British (namely Bristol City) – NOW BREATH! – then Miss Windsor’s Festive Sherry & Spice Tiramisu is most definitely the perfect dessert for you.

Of course, if you haven’t a clue what I’m going on about, I simply created this recipe with Amaretto Morbido (translation: Italian soft almond macaroons) or one may use the customary ingredient of ladyfingers (Savoiardi) dipped in booze enriched with espresso coffee and layered with a mascarpone cheese mouse-like filling. 

I must divulge, my preferred alcohol for this glorious dessert is in fact, one of Miss Windsor’s favourite tipples – Harvey’s Bristol Cream, which certainly adds a touch of festive flair! And before I forget, I livened up the creamy layer with a smattering of grated nutmeg, and before serving I decorated my creation with a flurry of snow-like almond flakes.

And by the way, this is my latest, rather overdue, mouth-watering addition to Mrs Simkins and Miss Windsor’s Italian Escapades – culinary collaboration.  

Darlings, I must tell you that during the grand ol’ year of 1882 Harvey’s Bristol Cream was created by John II & Edward Harvey. And for many years’ it was crafted from a blend of the finest wines imported from Jerez, Southern Spain and then bottled in Bristol City not too far from my childhood town of Backwell.

However, since the 1970’s Harvey’s Bristol Cream has been blended where Harvey’s vineyards are located – Jerez Southern Spain – such logical thinking, don’t ya think! And since the 1990s this exquisite sherry has been bottled in the illustrious Bristol Blue Glass – which is most pleasing to Miss Windsor, as it still holds a strong Bristolian connection. 

Now, moving swiftly on, I’m excited to say I’m writing this with a bit of a festive spring in one’s step! Well, first off, here in the wilderness of South East London it’s 5 o’clock in the evening and a touch dark outside. Also, there’s only a week or so to go until Christmas, therefore, I feel a rather pleasant wintery/Christmassy chill in the air, which calls for a thick coat and gloves!

Oh, and I must recount, just a shy glimpse of a bottle of Harvey’s Bristol Cream evokes many fond memories of Christmas past spent with my beloved grandmother Josie, “Aaaah!” I hear you utter with sincere affection.  

Darlings, although I’m a tad late sharing my creation following this year’s Italian summer getaway, in fact, I feel the timing couldn’t be more perfect, because in the Miss Windsor household Harvey’s Bristol Cream is only served during the festive season.

​I say, I really do follow in Grandmother Josie’s footsteps, as she only served sherry in her finest crystal glasses during the cheerful month of December, which were always lovingly housed in her splendid, retro, g-plan, 1970s display cabinet – a grand affair, indeed! 

Now, did you know that the Italian translation for tiramisu is pull me up, pull it up, lift me up, or cheer me up? A little confused? so am I! Well, according to some sources, the devilishly sexy tiramisu was actually invented in the northern Italian town of Treviso and was not only served in restaurants but also to the clientele who frequented the local brothels (Oh, I say!).

On a more sobering note, this scrumptious Italian pud is also known as the Tuscan Trifle, and according to the jolly old internet the palate-pleasing tiramisu may have derived from a similar dessert which was created in Siena, Tuscany during the 17th century. However, and for some reason or another, it really took off in the 1960s/70s and is especially popular here in the UK.

Darlings, before you toddle off to your kitchen, I must express my sheer disappointment regarding my culinary experience during a short jaunt to Pompeii! Well, my taste buds were not at all tickled by this classic Italian layered cake. Not only was my encounter a soggy one due to the unrelenting heat that affected the creamy layer, but I was also subjected to only a faint whiff of coffee; followed by the culinary crime of NO liquor!

So, following such a frightful ordeal, one dashed back to England and decided to create one’s very own version for the festive season – oozing with alcohol, of course, and generously flavoured with coffee.

Darlings, please run along now – toot sweet – and have a jolly good go at recreating my rather self-indulgent and exceedingly decadent Italian dessert – Miss Windsor’s Festive Sherry & Spice Tiramisu.

If you fancy whipping up something a bit more traditional for Christmas, why not recreate:

MRS BEETON’S TRADITIONAL CHRISTMAS PUDDING!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT PHOTO OF GRANDPA LARRY & GRANDMOTHER JOSIE! 

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Miss Windsor’s Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream!

Prep Time 40 minutes

Servings 8 delightful guests!

Equipment

• Round glass, decorative bowl (9 cm / 7.5 inch) or square Pyrex dish (22 cm / 8.5 inch)
• Electric hand whisk

Ingredients

• 1 pack of Amaretto Morbido (Italian almond macaroons) or ladyfingers
• 4 heaped teaspoons of instant espresso coffee
• 150 ml (5 US fl oz) boiled water
• 200ml (7 US fl oz) any sherry (preferably Harvey’s Bristol Cream!)
• 2 eggs
• 70 g (just over 1/3 cup) golden caster sugar
• 500 g (2 cups) mascarpone cheese
• 1 & 1/2 nutmeg grated
• 3 teaspoons of cocoa powder
• generous handful of flaked almonds

Instructions

• First off, wash those grubby little mitts of yours – Ta very muchly!
• In a small bowl dissolve instant espresso coffee in boiling hot water. Leave to completely cool
• Now, mix the cooled coffee with approx. 2/3 of sherry and set to one side
• Separate the eggs – keep only one of the egg whites
• Whisk egg yolks with golden caster sugar until thick and pale. Fold in the mascarpone cheese and left-over sherry and give it a quick blast with the electric hand-whisk. Then gently fold in the grated nutmeg
• Using a separate bowl, whisk the egg white until it has thickened and appears rather bubbly
• Now, fold the egg white into the mascarpone mixture. Again, give it a quick blast with the electric hand-whisk. Put to one side
• Darlings line the bottom of your chosen dish with a layer of Italian almond macaroons or ladyfingers dipped into the coffee/sherry concoction. Make sure you soak both sides, just enough so they’re damp but not gooey!
• Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of dampened Italian almond macaroons or ladyfingers. Then finish off with another creamy layer of the mascarpone mixture – How spiffing!
• Cover the dish with clingfilm and transfer to the cool environment of one’s refrigerator. Leave overnight, or a few hours will suffice!
• When you’re ready to serve your delicious festive Italian creation, then dust with cocoa powder and sprinkle with flaked almonds – voila!
• Darlings, please do enjoy with a drop or two of Harvey’s Bristol Cream, or sup away on any sherry you fancy

The post Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream! appeared first on Miss Windsor's Delectables.

Hello, darlings!
​​
I’m thrilled to present Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake – a delightful addition to your afternoon tea pageantry of goodies; or a rather toothsome, time-saving alternative to the traditional Christmas cake. 

​I’m proud to say that my version is “loosely” based on my beloved grandmother Josie’s recipe. You see, ever since she sadly waltzed through the Pearly Gates in 2013, I’ve tirelessly strived to resurrect her scrumptious culinary creation – Grandmother Josie is quite a hard act to follow, plus she left no written record of her recipe.

However, thank goodness for my distinct memories of the taste and texture, which has certainly helped Miss Windsor to recreate something immensely similar to Grandmother Josie’s fruity teatime, or anytime favourite! 

Darlings, my quick-fire recipe, although loosely based on Grandmother Josie’s, has been developed for the terribly busy individual in mind, or for the frightfully forgetful kind!

Obviously, time is the essence for both parties, and so can be recreated within “two shakes of a lamb’s tail”! for any occasion you wish to serve this delicious fruitcake. So, do take heed my dears, as this cake requires little planning and minimal effort, “What a flippin’ relief” I hear you squeal with sheer delight!  

Darlings, one may whip up my mouth-watering Victorian-inspired recipe with mixed dried fruit soaked in orange juice – anything to satisfy the “teetotal” society! 

Or if your palate prefers something a little stronger, then may I suggest soaking the fruit for a week or so (a few days will suffice) in any white/dark rum or brandy – in fact, Miss Windsor prefers to soak her fruit (Oh, I say!) for months, even up to a year in white Jamaican rum. ​

This incredibly moist, subtly sweet, and spicy fruitcake is passionately enriched with a flavour of bygone days – hence my wonderful memories of grandmother Josie’s baking.

You see, every time I bake this cake I’m instantly swept down memory lane by the familiar celestial scent that filled the air of Grandmother Josie’s galley kitchen in her quaint Somerset abode. I say, just one glorious inhalation and I’m back there with my darling grandmother whipping up fond culinary memories of bygone days……. 

Oh, and please do take a peek at my rather splendid butter knife (below) which belonged to my great-great-grandmother Georgina – isn’t it a beauty! 

Darlings, I must proclaim my recipe is the ultimate sweet treat for the festive season. You may “jazz it up” a tad with dried cherries, cranberries, prunes or figs to the mixed dried fruit. And if one must, please add those ghastly, plastic-like glace cherries – I’m sure one can tell, Miss Windsor isn’t at all partial to this type of cherry!

I say, if you’re making this during the Christmassy period, why not present your cake enwreathed with a layer of marzipan, sporting a snowy silky-smooth blanket of royal icing – voila!

Please serve your culinary creation on a pretty vessel of your choice, and enjoy a slice or two (naughty you!) with a nice strong brew, a slice of Cheddar cheese, or a thick slather of West-Country butter!

​If you fancy bumping into Grandmother Josie
again, why not try:
​
MISS WINDSOR’S SHERRY & SPICE TIRAMISU – WITH HARVEY’S BRISTOL CREAM!

Enjoy!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR, EXCEPT THE PHOTO OF MISS WINDSOR WAS TAKEN BY DOMINIQUE NOK. 

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Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake!

Prep Time 45 minutes

Cook Time 1 hour 30 minutes

Servings 10 delightful guests!

Equipment

• Round cake tin (20 cm / 8 inches)
• 4 sheets of newspaper & string

Ingredients

• 600 g (4 cups) dried mixed fruit
• 1 Litre (34 US fl oz.) of orange juice or any rum/brandy
• 150 g (3/4 cup) unsalted butter
• 180 g (just over 1 cup) dark brown sugar
• 3 heaped teaspoons ground allspice
• 2 heaped teaspoons ground cinnamon
• 2 heaped teaspoons ground ginger
• 1 heaped teaspoon bicarbonate of soda
• 250 ml (9 US fl oz.) cold water
• zest of one lemon
• zest of one orange
• 2 eggs
• 150 g (1 cup) plain flour
• 150 g (1 cup) self-raising flour
• juice – half an orange

Instructions

• Darlings soak the dried fruit in orange juice for approximately one hour, then immediately drain. Or if you'd rather make the alcoholic version, then please soak the fruit in any rum or brandy for a good week or longer
• Preheat your oven to 180*C / 160*C Fan / 350*F / gas mark 4
• First off, prepare your cake tin and grease with butter. Then line the base with greaseproof paper
• Zest the orange and lemon
• Combine in a large saucepan: butter, fruit, sugar, allspice, cinnamon, ginger, bicarbonate of soda, water and zest of lemon/orange
• Now darlings, bring to the boil for a couple of minutes – be careful not to scald oneself! Stir and combine the ingredients with a wooden spoon, then leave to cool down for ten minutes or so
• Add the eggs, one at a time to the slightly cooled mixture, and beat well with a wooden spoon – How exhilarating!
• Sift the plain and self-raising flour, then add to the saucepan and mix well
• Okey dokey, if you fancy a rather moist cake, then squeeze the juice of half an orange into the mixture and give it another jolly good stir!
• ​With a steady hand pour into the prepared cake tin – there's a good darling!
• Now, the following instruction will stop the sides of the cake tin from becoming too hot, thus burning your cake. So, please fold the sheets of newspaper (2 at a time) in half, then half again. Wrap the folded paper around the tin. Tie with string
• Place on the middle shelf and bake for approximately 1 hr to 1.5 hrs – depending on your oven. To protect your cake from browning too quickly on top, cover half-way through with a sheet of foil
• Your cake is ready when it’s firm to the touch and a skewer comes out clean. When cool turn out onto a wire rack

The post Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake! appeared first on Miss Windsor's Delectables.

Hello, darlings!

​Miss Windsor excitedly presents Mrs Beeton’s Traditional British Christmas Pudding recipe – a frightfully fruity, remarkably rich, temptingly moist, and abundantly boozy classic festive dessert, which I discovered buried deep within my culinary bible – the 1906 edition of Mrs Beeton’s Book of Household Management – page 939, to be exact.  

And I must say, what thrill it was, although rather laborious, to step back in time to the late 1800s and recreate an age-old recipe following traditional methods. Therefore, with a whole day set aside, and with my great-great-grandmother Georgina in mind, I wished to experience the joys of a Victorian 19th-century cook, slogging away in the kitchen preparing for the Christmas Day feast – well, so far, just the Christmas pudding!  

I dare say, darlings, my great-great-grandmother Georgina would’ve whipped up an abundance of Christmassy creations in her quaint Somersetshire kitchen, including a stonker of a Christmas pudding, to be devoured on Christmas Day by her beloved husband Henry and their gaggle of 9 children. By Jove! Georgina must’ve had the patience of a saint as Christmas puddings take around 4 to 5 hours to steam! 

Now, a little history lesson about the world-famous Christmas pudding. It originates from England and began life in the 14th century as a pottage called “frumenty”, which was a kind of broth type soup made with beef/mutton, wine, spice, and fruit. Then it evolved over the years until the Victorians referred to it as plum pudding, or by the common title of Christmas pudding – please note: plums refer to raisins or any kind of dried fruit.

Also, did you know that Victorian Christmas puddings, or maybe before such era, were made with chopped beef suet, mixed fruit, spices, candied peel, and so on? I say, nor did I, until I carried out some thorough research. Therefore, I discovered there are many recipes out there for Christmas pudding – some require sugar, maybe an egg or four, a hunk of butter, lemon juice, nuts, honey, and of course, a wineglassful of rum or brandy.​

Darlings, in addition to one wineglassful of rum, it was my intention to recreate an exceedingly rich and moist version of Mrs Beeton’s Christmas pudding, so I roughly chopped the dried fruit, then soaked it for a week (few days will suffice) in dark Lambs Navy Rum. I say, thank goodness for Alfred Lamb who in 1849 created this exquisite alcoholic beverage with no fewer than 18 rums from Jamaica, Barbados, Trinidad and Guyana.

I then added dark brown sugar, in fact, the original version called for no sugar at all, and I also opted for brown breadcrumbs instead of white.

​You see, I believe all these additions actually deepen the colour and prevents your pudding from looking rather “anaemic”! ​Oh, and I must state, following a Victorian yet religious tradition one should make their Christmas pudding on the last Sunday before Advent begins, but a couple of weeks before Christmas day will suffice! 

​Oh, dear! I expect some of you are wondering what the heck is Stir-Up Sunday? In brief, it’s a special time when family gather together and take it in turns to stir the pudding mixture, whilst making a wish for the year ahead. Traditionally charms were added such as a silver coin which represents wealth – and there you have it! 

​So, before you have a jolly ol’ go at recreating this heavenly pud, Miss Windsor suggests you make two generous sized puddings, instead of an extra-large one as Mrs Beeton recommends that would feed a ginormous family of ten!

​Therefore, serve one this year, then having spoon-fed your second pud with dark rum or brandy all year round, it will have matured by intensifying the flavours, thus improving the texture in readiness for your next festive knees up.

Before I forget, if you belong to the health-conscious society, that being you’re gluten-free or a lacto-ovo-vegetarian (this type can eat eggs) then one may opt for vegetable suet, gluten-free flour, gluten-free breadcrumbs – or one may use ground almonds instead – voila! And just for the record, I have experimented with all of the above, and although it turned out slightly paler in colour, it was indeed a culinary triumph!  

By the way, at present, our trusty British household name of Atora has not created a gluten-free type of suet. However, I’ve carried out a bit of research and luckily I discovered a gluten-free/vegetarian suet by WWW.NATURALLYGOODFOOD.CO.UK. 
​
Darlings, please do enjoy every mouthful with a drop or two of brandy butter, thick cream or Birds custard!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Mrs Beeton’s Traditional British ​Christmas Pudding!

Prep Time 45 minutes

Equipment

• 1 extra-large pudding basin (Size: 4-pint / 2.27 litres/ 4.80 US pint)
• Or – 2 x pudding basins (Size: 2-pint / 1.14 litres / 2.40 US pint)
• food-processor or similar implement

Ingredients

• large bottle of dark rum / brandy (to soak the fruit)
• 220 g (1 & 3/4 cups) dried raisins
• 220 g (1 & 3/4 cups) dried sultanas
• 120 g (1 cup) dried currants
• 225 g (3 & 1/2 cups) fresh brown breadcrumbs
• 60 g (3/4 cup) desiccated cocoanut
• 120 g (3/4 cup) roughly chopped mixed peel
• 60 g (1/2 cup) self-raising flour
• 220 g (2 cups) beef or vegetable suet
• 150 g (1 cup) dark brown sugar
• ½ grated nutmeg
• ½ heaped teaspoon mixed spice
• ½ heaped teaspoon ground cinnamon
• pinch of salt
• 142 ml (5 fl oz) whole fat milk
• 4 eggs – lightly beaten
• juice of 1 lemon
• 1 wineglassful of dark rum

Instructions

• First off, roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
• Using a sieve drain the rum soaked fruit and set to one side.
• Prepare your breadcrumbs by using a food processor or similar implement, then transfer to a large mixing bowl.
• Add desiccated cocoanut, mixed peel, self-raising flour, suet, dark brown sugar, nutmeg, mixed spice, ground cinnamon, a pinch of salt, rum soaked fruit, milk, lightly beaten eggs, lemon juice, and a wineglassful of rum – Oh, and do save a drop for yourself!
• Darlings, using a wooden spoon mix all the ingredients together – go on and ‘give it some welly'!
• Reach for a large saucepan, and place an old saucer on the bottom (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put on to boil.
• Now, take two pudding basins or an extra large one. Grease well with butter, and three-quarters fill with the mixture.
• Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil. Place the foil piece on the kitchen counter followed by the greaseproof paper on top, then lightly grease with butter.
• Holding both pieces, make a pleat in the centre – this will allow space for the pudding mixture to rise.
• Gently place over the basin and mould it around the edges.
• Using a large piece of string, tightly wrap it around a few times under the ‘lip’ of the basin, and secure with a knot or two.
• Make a handle by threading the string from one side to the other a few times. Again, secure with a knot or two.
• Trim off the excess paper/foil, then tuck both layers under neatly – making an extra water-tight skirt.
• Now the water is boiling, using the handle, place the basin gently into the saucepan and cover with lid.
• Darlings, make sure you regularly top up with water, as you wouldn't want your Christmas pud to boil dry!
• After approximately 3- 4 hrs (2-pint basin) or 4-5 hrs (family size basin), Miss Windsor recommends checking if they’re cooked. Insert a skewer right through the foil/paper layer. If it comes out clean it’s ready, if not keep steaming for a while longer!
• Once cooked, allow to completely cool. Prick all over with a skewer and spoon feed with dark rum or brandy.
• Then cover with a layer of greaseproof paper and foil, tightly secure with string, and store in a cool dark place – not a fridge or freezer!
• If you have made this a few weeks before Christmas Day, just spoon feed every week with dark rum or brandy, or if made well in advance once per month will do!
• When the big day has arrived, give your pudding a fresh covering of greaseproof paper/foil – don’t forget to make a handle! Then steam for approximately 2 hours.

The post Mrs Beeton’s Traditional British Christmas Pudding Recipe & History! appeared first on Miss Windsor's Delectables.