With seven children and 17 grandchildren between them, Irene and Larry Clifford are used to big family occasions at Christmas, especially when they all turn up.
It is no wonder that the Amber by Living Gems homeowners make two Christmas puddings each year, a task that is equally divided between Irene and Larry.
“It has become quite a competition between us,” said the near 40-year-married couple, who previously worked in real estate together. Each home cook uses the same recipe, but the methods differ slightly.
“Larry likes to do his the old-fashion way by wrapping it in a cloth and boiling it while I steam mine which I find so much easier. It’s quite a competition. We have to buy two lots of ingredients. I’ve already cooked mine for this year, but Larry still has to do his … and may the best pudding win!” said Irene.
The puddings have become a necessity and are always looked forward to as part of the family’s Christmas fare, a tradition which goes back to when Irene and Larry were growing up.
“We still put in all the fruit and alcohol but no longer have the threepences and sixpences that we had prior to the introduction of dollars and cents in 1966. Both our puddings are very moist and serving it with brandy custard is a must.”
On Christmas Day, Larry is also called upon to glaze the ham.
“Larry is actually a really good cook,” said 71-year-old Irene, admitting that while there are standard treats they cook up each year, the catering is not all up to them.
“Everyone brings something to put on the table and then we have a big feast. It’s delicious and a lot of fun.”
Getting all the family together for Christmas is so important to the couple that they never go away at that time of year.
“We always stay put! Our kids and grandkids – of which we’ve been blessed with quite a few – make Christmas so special and that’s why we love it so much. It’s also why we try and get a family photo of everyone together each year. It’s so rare for all of us to be in one place at the same time.”
Irene admits that her favourite Christmases were when the children were young.
“Just to see their faces when they opened the presents. They were so excited and made the Christmas spirit come alive. We are now getting the same feeling from our grandchildren and it’s wonderful.”
The couple, who lived on Macleay Island for many years, said that for about 40 years they had a huge Christmas tree, but sold it when they moved to Amber by Living Gems about 18 months ago.
“We miss our huge tree but still love to decorate our home for a truly festive feel. It wouldn’t be Christmas otherwise!”
Christmas Pudding
Method
1. Cream butter and sugar until light and fluffy. Add orange and lemon rinds. Add eggs one at a time, beating well after each addition. Chop dates, raisins and peel; peel and grate apple and carrot.
2. Stir fruit, carrot, peel and breadcrumbs into creamed mixture. Sift dry ingredients, fold in; add brandy.
To steam: Put into well-greased 2.5 litre pudding basin, steam for 4 hours. Re-steam for 2 hours on day of serving.
To boil: Place pudding mixture in the middle of a piece of calico and gather up the ends. Tie tightly with string, making a loop at the end for hanging. Immerse pudding in a large saucepan of boiling water and boil rapidly for 4 hours, replenish with boiling water every 20 minutes; water must not go off the boil. Re-boil for 2 hours on day of serving. Allow to drain for 5 minutes before unwrapping and then serve with brandy custard.
NB: Use an 80cm-square piece of calico. Rinse it under hot water to remove the starch. Wearing rubber gloves, dip it into boiling water, then wring out. Place ½ cup (125g) plain flour in the centre of the cloth. Rub in a circular motion to spread in a thin layer about 50cm diameter.
Ingredients
250g butter
1 cup brown sugar, firmly packed
1 tbsp grated orange rind
1 tbsp grated lemon rind
4 eggs
250g dates
250g raisins
250g sultanas
1 small apple
1 small carrot
125g mixed peel
2 cups fresh breadcrumbs
1½ cups plain flour
Pinch salt
½ tsp nutmeg
1 tsp mixed spice
½ tsp bicarbonate of soda
3 tbsp brandy
