The Great Aldrington Christmas Pudding Stir-up event is back!
This is an event for just the children, which will happen during school hours, where they come together to make Christmas puddings, learn the Christian tradition behind it, and raise money for the school by taking orders and selling the puddings.
Pre-order your Christmas Pudding by the end of November (£6) by clicking here!
Remember to fill out all questions, otherwise we will not know which child to give the pudding to on the day! All will be delivered to your childs’ classroom after the event.
We need your help!
Without your help this event would not be possible, so please show some festive cheer and volunteer to help with your child’s class.
This super yummy Chocolate Cherry Christmas pudding is without: Gluten, Wheat, Dairy, Eggs and Nuts
25g glace cherries, 100g dates, 100g raisins, 25g currants, 5 tbsp oil, 6 tbsp water, 1 tbsp black treacle
50g plain chocolate, 100g FREEE Brown Bread Flour, 1 tbsp cocoa powder, 1 tsp mixed spice, dried orange peel slice of orange
Cooking the pud…
Cook same day or freeze – eat within 24 hours of defrosting.
Cover the pudding with cling film and cut a hole in the top for steam to escape. Cook on medium high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes. Allow the pudding to cool completely. Remove the cling film and cover the basin tightly with kitchen foil. Store the pudding in a cool dark place for up to 1-3 months and reheat to serve.
Cover the basin with kitchen foil, tucking it in well over the outer rim. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin. Put the lid on the pan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin. Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
Store the pudding until required in a cool dark place for up to 1-3 months and re-heat to serve.
How to flame a Christmas pud:
If flaming the pudding remove any decoration. Put 3-4 tablespoons of brandy or rum into a small saucepan and warm gently without letting it boil. Remove the pan from the heat and pour the hot alcohol onto the plated pudding. Carefully ignite the alcohol with a lighter straight away. Before the flame subsides, tilt the serving plate and spoon any liquid back over the pudding. The flame will disappear when all the alcohol has burnt away. Allow the flames to subside before serving.
Don’t forget we’ve also got our Christmas Fair coming up too!
Any questions? Just email firstname.lastname@example.org