22nd December, 2017

Behind the Half Door Christmas Special: Nora’s Christmas Puddings

Lunch + Dinner, Recipes

Behind the Half Door Christmas Special: Nora's Christmas Puddings

We have a very special Christmas treat just for you! My co-author, Biddy McLaughlin and I are giving you a sneak peak into the Christmas section of Behind the Half Door – Stories of Food and Folk. We hope you enjoy and you can find out more about this delicious hardback book here.

Behind the Half Door Christmas Special: Nora's Christmas Puddings
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  1. ¾ cup (110g) Oldums Cream Plain Flour
  2. 1 cup (120g) almond meal (ground almonds)
  3. 1 teaspoon sea salt flakes
  4. 2 teaspoons mixed spice
  5. ½ teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. 450g beef or vegetarian suet, finely chopped
  8. 6½ cups (450g) breadcrumbs
  9. 2½ cups (440g) brown sugar
  10. 3 cups (450g) each raisins, sultanas and currants
  11. ½ cup (110g) glacé cherries
  12. 1½ cups (110g) candied peel
  13. cup (110g) almonds, halved
  14. 1 large apple, peeled and grated
  15. 1 large carrot, peeled and grated
  16. 8 eggs
  17. ½ cup (125ml) stout
  18. lemon juice, to taste
  1. Preheat oven to 150°C (300°F). Lightly grease 1 x 4-cup-capacity (1-litre) pudding bowl and 1 x 10-cup-capacity (2.5-litre) pudding bowl (both with lids).
  2. Sift the flour, almond meal, salt and the spices into a large bowl. Add the suet and breadcrumbs and mix well. Add the sugar, fruit, peel, almonds, apple and carrot and combine.
  3. Place the eggs in a separate large bowl and whisk until thick and creamy. Add the stout and beat until just combined. Add the egg mixture to the fruit mixture and mix well. Add the lemon juice and mix.
  4. Rinse 2 large squares of clean muslin under boiling water. Allow to cool a little, squeeze dry and spread onto a clean surface. Dust the damp muslins lightly with extra flour and use them to line the pudding bowls. Divide the pudding mixture between the bowls and press so it fits snugly. Bring together the muslin and tie with kitchen string to secure. Clip the lids onto the bowls. Wrap the bowls in a layer each of non-stick baking paper and aluminium foil. Place the bowls in a large roasting pan or baking dish and fill it half-full with boiling water (about 5cm deep). Cover the entire tray with a double layer of aluminium foil. Bake for 5 hours, replenishing the boiling water in the pan every 1 hour. Allow the puddings to cool in the bowls, then unwrap and turn them out onto serving plates.
  5. Serve immediately or cover with baking paper and return to the bowls. Cover bowls with aluminium foil or 2 layers of plastic wrap and store in a cool dark place for up to 1 month. Re-steam to serve.
  1. Kady has written and photographed cookery books for eminent chefs and clients all over the world and is obsessive in her search for new tastes. Co-author of Irish cookbook Behind the Half Door: Stories of Food and Folk, she lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty Irish flavours.
Kady's Kitchen https://www.kadyskitchen.com/


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From the cosy kitchen of a tiny fisher man’s cottage, on the salty shores of Ireland, comes this enchanting collection of recipes and stories. With their fresh approach to Irish cuisine, let firm friends Biddy and Kady lead you behind the half door. You’ll want to curl up and get lost in their heartwarming tales of food and folk. The classic fare from their childhood, made with local ingredients from their villages, have inspired Biddy McLaughlin, journalist, and Kady O Connell, designer and photographer, to take pause from their busy lives. What has resulted is a truly remarkable patchwork of Irish history, emotion-filled interviews and authentic recipes that will nourish your soul.

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