Comments on: Mrs Beeton’s Traditional British Christmas Pudding Recipe & History!

By: Miss Windsor

Miss Windsor — Tue, 12 Nov 2019 20:57:59 +0000

Dear Christina Clark!
I’m beaming from ear to ear like a Cheshire cat after reading your wonderful comment! Thank you, darling.
First off, I’m chuffed to bits that you joined Miss Windsor on a glorious festive trip down memory lane – you now have Mrs Beeton’s recipe once again which I’m sure will forever ignite fond memories of your beloved mother Betty from Essex.
I say, I thoroughly enjoyed reading about your culinary past, and I’m so pleased that my quest in ‘bringing food history alive’ prompted you to reminisce about the ‘good ol’ days’ with Mother Betty.
I hope, in memory of your mother, that you’ll give Mrs Beeton’s recipe a jolly good go one day soon. And please do call on me if you need any further assistance – as you can see I’m quite a ‘dab hand’ at Christmas puddings!
Darling, it’s an absolute pleasure to meet you here. Please do pop by again soon.
In the meantime, I wish you a very merry Christmas and a rather spiffing New Year!
Cheerio for now,
Miss Windsor XXX

By: Christina Penlington

Christina Penlington — Tue, 12 Nov 2019 04:28:16 +0000

Seasons greetings to you!!
I was reminiscing to my daughter about how my mothers Christmas pudding was the BEST EVER and that it came from an old battered copy of Mrs Beeton’s. So I did a google search and found your blog.
I was so happy to see the actual recipe that my mother used. I can remember reading it and marking off the ingredients and I can still taste the pudding served with hot custard or cold cream on Christmas day. I have never had another pudding so delicious since.
She went by the recipe, getting a hunk of raw suet from the butcher and grating it coarsely. She always used the almonds but chopped and never the coconut. Brandy – not rum. We used to take it in turns to stir with a wooden spoon and make a wish. We added pressed silver trinkets and real old silver sixpences. What a fun tradition.
She split and steamed the recipe as described but between about 5 basins of various size. We made them in November and would get one out (suitably matured) at various times during the year when it was cold and we had roast leg of lamb or such.
My Mum passed 4 years ago aged 90. It has been about 25 years since I had one of her puddings. Thank you Mum for the love and care that you brought into the kitchen and taking such good care of us. Here’s to you and all other loving caregivers at Christmas.
Thank you Miss Windsor for this wonderful trip down memory lane.
Yours, Christina Clark. (In memory of Betty from Essex)

By: Carl White

Carl White — Fri, 04 Oct 2019 16:33:40 +0000

Wow! Can’t wait to try and make this classic pudding. Many months to go, but I could make it in advance like you suggested.
I really like how you reinvent Mrs Beeton’s recipes.
Well done.

By: Miss Windsor

Miss Windsor — Thu, 12 Jul 2018 17:15:14 +0000

In reply to Carl White.

Hello, darling!
Well, I do wonder if you had a go at my recipe? If so, I hope it was a culinary triumph, and that you’re looking forward to devouring a pudding or two over the festive season!
Miss Windsor XX

By: Miss Windsor

Miss Windsor — Thu, 12 Jul 2018 17:13:12 +0000

In reply to Mitzy Pavoncello.

Thank you darling!
Smells and tastes absolutely divine. Just go ahead and make a pudding or two, then you’ll see for yourself!
Miss Windsor XXX

By: Miss Windsor

Miss Windsor — Thu, 12 Jul 2018 17:08:48 +0000

In reply to Michelle. Hello, there! Such a shame you didn’t. It’s not complicated at all. All the ingredients go into one bowl, give it a good ol’ stir, then into the pudding basin. Only thing is, one will need to spare 4 to 5 hours of one’s time to top up the water whilst it steams! Merry Christmas

By: Michelle

Michelle — Thu, 12 Jul 2018 17:07:22 +0000

Hello. I was going to make one this year! But it sounded way too complicated for this busy season (for me)
Looks delightful tho! x

By: Miss Windsor

Miss Windsor — Thu, 12 Jul 2018 17:03:45 +0000

In reply to Philip Sim. Hello, darling! It sounds like you had a blast in Mrs Crocombe’s kitchen! Oh dearie me, such a shame that you're put off of coconut for good, as my recipe requires a jolly good helping of coconut. A merry Christmas to you too my dear culinary fellow! Miss Windsor Oh, yes, my coconut always remains intact - thank you very muchly for your concern!

By: Philip Sim

Philip Sim — Thu, 12 Jul 2018 17:00:23 +0000

Miss Windsor,
In a recent visit to the kitchen of Mrs Crocombe’s at Audley End I made mention of the inclusion of coconut in the aforementioned pudding.
Imagine my surprise when my genteel hostess proceeded to chase me about the kitchen with a tapered rolling pin of French origin.
My escape from almost certain doom obtained due in part to the remarkably coincidental entry of the neighbors milk cow entering the kitchen through the door that had been accidentally left open after the days delivery from the local poulterer. Count my blessings I did, and gave up coconut for good.
Merry Christmas to you Darling. May your coconut remain…intact. Always.

By: Mitzy Pavoncello

Mitzy Pavoncello — Thu, 12 Jul 2018 16:57:53 +0000

Hello! Nice presentation...it looks delicious! From Mitzy - Cooks Cook Community Forum (Facebook)