BAKING UP TRADITIONAL PLUM PUDDINGS IN NOVEMBER MARKS THE BEGINNING OF CHRISTMAS PREPARATIONS FOR GEMLIFE MAROOCHY QUAYS HOMEOWNERS KAREN AND FRANK O’SHEA.
The delicious Christmas fare is not just any plum pudding. It is a recipe handed down from Frank’s grandmother Lucy Twining-Egan to his mother Lucy, then to himself and Karen and, more recently, to their daughter Bethany.
“The plum pudding has become a tradition in our family. It’s time consuming but I make them (usually up to three) very early and then they sit in the lower part of the fridge, fed bi-weekly doses of brandy, until Christmas Day arrives. The alcohol ensures they last a long time,” said Karen.
The only alteration to the original recipe is that sixpences are now not added to the mixture.
“Frank’s mother used to put sixpences in because, being made of silver, they were safe to include but not so today with the use of copper-nickel coins. I do remember a period when Lucy used a 50-cent coin underneath the pudding, but we only had those when our own children were older. It was always fun to find a coin in our dessert.”
The O’Shea family also enjoy another traditional family recipe at Christmas time, shortbread … this time handed down from Karen’s grandmother, Nana Reina, and her own mother.
“Nana and mum’s shortbreads are a big favourite with all our family, especially with Frank who can’t get enough of them. They are very buttery, have a little crunch and are like the proper English shortbreads with a melt-in-the-mouth traditional taste. So delicious to have with a cuppa, and they can be iced or just left plain,” said Karen, who is an enthusiastic biscuit-maker.
This Christmas will be the first since moving into their beautiful new home at GemLife Maroochy Quays over-50s lifestyle resort a couple of months ago.
“We are having a few days away together on the actual Christmas weekend this year but will bring out all the festive treats for our son and his wife and three children who will be arriving in the first week of January. Our daughter in the USA is also trying to make it. We can’t wait!”
Karen’s Family Christmas Pudding
INGREDIENTS
250g (10oz) butter
220g (8oz) white sugar
200g (8oz) plain flour
200g (8oz) soft
white breadcrumbs
700g (1½ lbs) raisins
700g (1½ lbs) sultanas
220g (½ lb) currants
220g (½ lb) mixed peel
220g (¼ lb) almonds
6 eggs, lightly beaten
1 cup (½ pint) milk
6 tbsp brandy
1 tsp mixed spice
1 tsp ground nutmeg
Pinch of salt
Method
- Sift flour and spices together.
- Rub in butter.
- Add fruit, nuts, sugar and breadcrumb.
- Add eggs to dry ingredient.
- Add milk and brandy.
- Mix well (with hands is best).
- Grease basin.
- Place in basin, cover with foil then a cloth and tie with string (must be tight).
- Place basin in boiling water halfway up basin – boil for 4 hours (keep checking water level every hour adding boiling water to keep level up – do not boil dry).
- If you want more than one pudding, just double the above ingredients.
- To heat on Christmas Day, place basin in boiling water for approximately 2 hours.
Karen’s Family Shortbread
INGREDIENTS
140g (5oz) butter
85g (3oz) castor sugar
140g (5oz) plain flour
85g (3oz) self raising flour
Method
- Cream butter and sugar, add plain flour and self raising flour – fold in gently until all combined.
- Roll out on floured board, cut into shapes, prick and mark each biscuit.
- Place on baking tray lined with baking paper.
- Bake 25 minutes in oven at 175°C (350°F).