It’s that time of year when Aldrington children come together during school hours to make Christmas puddings and learn the tradition behind it.
Pre-order your tasty pud (£6.50) and it will be delivered to your child’s classroom the day of the event.
We need your help!
Get involved in the fun and volunteer to help with your child’s class.
Don’t forget…
- This event is on a non-uniform day! In exchange we ask that you donate a tombola prize (if you’re able to): YR-Y3 (kids prizes) / Y4-6 (adults prizes). Hand to your teacher(s) on 06 Dec.
- Our Christmas Fair is on 07 Dec – come and join the fun with musical performances and a visit from Santa himself!
- Have you bought your tickets for our Christmas Raffle? Over 68 awesome prizes to be won!
Any questions? Just email parentsofaldrington@gmail.com
Pudding ingredients
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 Free From Plain White 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.
Microwave:
Cover the pudding with cling film and cut a hole in the top for steam to escape. Cook on medium-high (600w) for 3 mins, leave to stand for 1 min and cook for a further 3 mins. 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.
Saucepan:
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 hrs. 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 saucepan and warm gently without letting it boil. Remove the pan from the heat and pour the 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.
A few notes in line with guidance from the school and Brighton and Hove City Council around our school events:
– We have a ‘no dogs allowed’ policy.
– To make sure everyone is safe, parked cars should not prevent emergency vehicles accessing our site. There is visitor/public parking in bays by the allotments for those with a disabled badge or who has access difficulties. Where possible please walk to the event!
– Food safety agency info.
– Children are asked not to bring smartphones, inline with school policy.