Citylife in Lichfield November 2022
November is always the month of remembrance, when the nation falls silent to remember those who gave so much for their country, including those who fell during the Two World Wars, and our feature writer, Jono, tells the stories of some of the Fallen of Lichfield from World War Two. As always we have our usual mix of competitions, local news stories, What's On events, and we also recommend the best places for you to eat, drink, and buy gifts from, this Christmas. With the longer evenings, and colder days, wrap up warm, pour yourself a glass of mulled wine and enjoy reading our autumnal November magazine!
November is always the month of remembrance, when the nation falls silent to remember those who gave so much for their country, including those who fell during the Two World Wars, and our feature writer, Jono, tells the stories of some of the Fallen of Lichfield from World War Two. As always we have our usual mix of competitions, local news stories, What's On events, and we also recommend the best places for you to eat, drink, and buy gifts from, this Christmas. With the longer evenings, and colder days, wrap up warm, pour yourself a glass of mulled wine and enjoy reading our autumnal November magazine!
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Stir Up Sunday<br />
Christmas Pud!<br />
By Ruth Redgate<br />
It’s simple to make your own Christmas Pudd<strong>in</strong>g, and they are lush! Just use whatever dried<br />
fruit you enjoy! Check out our video to see more (scan the QR code on the picture).<br />
Ingredients<br />
For a 1-p<strong>in</strong>t pudd<strong>in</strong>g bowl<br />
56g caster sugar<br />
56g vegetarian suet<br />
85g sultanas<br />
85g rais<strong>in</strong>s<br />
56g currants<br />
28g candied peel, chopped<br />
28g pla<strong>in</strong> flour<br />
28g fresh white breadcrumbs<br />
14g flaked almonds<br />
1/4 lemon, zest only<br />
1 egg, beaten<br />
1/4 tsp ground c<strong>in</strong>namon<br />
1/4tsp mixed spice<br />
1/4 tsp freshly grated nutmeg<br />
P<strong>in</strong>ch of salt<br />
38ml brandy, rum or sherry<br />
Method<br />
You can pre-soak your fruit <strong>in</strong> the alcohol.<br />
1) Add all your dry <strong>in</strong>gredients (<strong>in</strong>clud<strong>in</strong>g the<br />
pre-soaked fruit) <strong>in</strong>to the bowl and mix. Then<br />
add the wet <strong>in</strong>gredients and mix.<br />
2) Grease your pudd<strong>in</strong>g bowl and add the mix,<br />
cover <strong>in</strong> greaseproof paper, and then foil, and<br />
secure with str<strong>in</strong>g.<br />
Cook<strong>in</strong>g<br />
1) Put the bas<strong>in</strong> <strong>in</strong> a large steamer of boil<strong>in</strong>g<br />
water or use your slow cooker and cover with<br />
a lid. Boil for 5-6 hours, topp<strong>in</strong>g the boil<strong>in</strong>g<br />
water up from time to time, if necessary.<br />
2) Allow to cool.<br />
3) Change the greaseproof and foil covers for<br />
fresh ones and tie up as before. Store <strong>in</strong> a cool<br />
cupboard until Christmas Day. You can feed<br />
with alcohol on a weekly basis if you wish.<br />
4) To serve, steam for 1 hour and serve with<br />
brandy butter, rum sauce, cream or homemade<br />
custard.<br />
Ruth Redgate is the owner and chief baker at<br />
Hunnypot Cottage Bakery. Contact her on<br />
loaf@hunnypotcottagebakery.co.uk.<br />
D<strong>in</strong><strong>in</strong>g Out - A City of Flavours
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