Putting together a Trinidad care package this Christmas

Putting together a Trinidad care package this Christmas

Christmas is a really important and memorable occasion in Trinidad & Tobago. There are so many annual customs and rituals; painting the house, parang, going house to house for a drink…

As that festive season approaches, the spirit of giving blossoms into full swing. For many, Christmas is a time for family gatherings, joyful celebrations and sharing love and appreciation. However, for loved ones who are far away from home, the holidays can sometimes feel a bit lonely. One thoughtful way to bridge the geographical gap is by putting together a Trinidad care package that embodies the warmth and tradition of the twin island republic.

Soft drinks

Or, as they’re called in Trinidad & Tobago, swee’ drinks. Some, like sorrel, are specifically drunk at Christmas. Others simply give a sweet taste of back home.

Bag of sorrel

Sorrel: This ruby red drink is made from the calyces of the Hibiscus sabdariffa. A thirst-quenching, spiced beverage best poured over lots of ice… with or without added Christmas spirit – see rum below.

Bottles of Matouk's mauby

Mauby: I have a lifelong aversion to mauby. The one and only time I have ever drunk it is indelibly etched on my taste buds and in my memory. That doesn’t mean that I should omit it from my Christmas round-up though – lots of other people love it… you may too. Mauby is made from tree bark and looks a bit like cinnamon – I find the taste indescribable – like nothing else upon this earth!

Bottles of Peardrax sparkling pear drink

Peardrax & Cydrax: One of those drinks that was considered a treat when I was growing up. Special occasions such as birthday parties and Christmas meals would see a tall, slender amber bottle of fizzy Peardrax and/or Cydrax on the table.

Alcoholic drinks

Once again, some of these alcoholic drinks are imbibed all year round. Ponche de crème is considered a Christmas drink, much like Bailey’s is here in the UK.

Carib and Stag lager beers

Carib and Stag lager beers: In T&T, you’re either a Stag or a Carib drinker. Think HP or Daddie’s sauce fan… you get the idea!

Bottle of Fernandez Vat 19 rum

Rum: Depending on the depth of your pockets, you could buy your loved one a bottle of Angostura 3-year-old White Reserva, 5-year-old dark or invest in an ever so slightly dearer bottle of 1997 Caroni 23-year-old Single & Single.

Home made Trinidad ponche de crème

Ponche de crème: Due to its raw egg content, ‘punch-a-crema’ doesn’t travel terribly well, so it’s probably best to rustle up a batch of your own. I’ve had numerous compliments on the mixture I’ve made using this recipe.

Food

Home made Trinidad black cake

Black cake: The quintessential Christmas foodstuff; rich, dark, unctuous. This must be made months, if not a year, in advance for it to be just right. Everyone has their own recipe and secret ingredients – the one ingredient that isn’t secret is lashings of rum… see above.

Pastelles

Pastelles: Another must-eat item at Christmastime. Spiced, ground meat (and these days, meat substitute) enveloped in a cornmeal blanket, wrapped in banana leaf (or tin foil) and tied up with string – to borrow from a classic film – this is one of my favourite things!

Clear plastic box of tamarind balls

Tamarind balls: Or, as it’s pronounced, ‘tambran’ balls are small rounds of tamarind paste and flecks of chilli flakes rolled in Demerara sugar. One of those everyday treats that could be bought from every school tuck shop and ‘parlour shop, either in little plastic bags of 4 or 6, or singly in a little piece of brown paper. One of those things that expat Trinbagonians crave after being away from the islands for any length of time.

Preserved sweet and salted prunes

Salted prunes: Like the aforementioned tambran balls, ‘salt’ prunes and ‘sweet an’ salt’ preserved prunes are pined for by Trinis living ‘in foreign’. The unnaturally red-coloured, latter version are my favourite and have what can be described as an umami taste – they make your mouth water just thinking about them.

Bag of preserved red mango

Red mango: As is the case with salt prunes, red mango’s abnormal colour never put me off eating bags of the stuff. It’s one of your 5-a-day, surely?

Bag of KC dinner mints

KC dinner mints: These are what my Dad turned to when he attempted (and finally succeeded) giving up smoking. They’re not restricted to just dinner time consumption. These little, dainty, hard, white candies are to be consumed at any time of day or night.

Bag of Chief curry powder

Chief curry powder: If you want to accurately reproduce the taste and aroma of a Trini curry, it can only be done by using this ubiquitous brand of curry powder. Rotis, potato, vegetable or meat curries… it has to be Chief.

Home made Caribbean pepper sauce

Pepper sauce: Matouk’s is the pepper sauce brand that I clearly remember from my childhood – my dad used it like other people use ketchup… it was on the table with almost every meal. Either that or a whole, fresh Scotch bonnet on the side of his plate! You could also choose Royal Castle, Berties, Mudda ‘N’ Law… or make your own!

Matouk's green seasoning

Green seasoning: The go-to, all-purpose seasoning for marinading meat & fish of all types – a bottle or jar of it can be found in every fridge, in every home in the land.

Tropical Sun guava cheese

Guava jam and cheese: Guava jam is for spreading on your bread. Guava cheese is the better option for putting on Crix (see below) with a piece of ‘mouse cheese’ – Fonterra cheddar cheese from New Zealand.

Crix crackers from Bermudez

Crix crackers: Known as the ‘vital supplies’, if you can only send one thing to your Trini friends & family abroad, make it these.

Presentation matters

When assembling your care package, presentation is key. Use festive-coloured boxes or baskets that reflect the holiday spirit. You can also decorate the package with ribbons, and perhaps even a little ornament or two, making it visually appealing.

Shipping tips

Sending a care package internationally can often involve unexpected delays. Here are a few tips to ensure a smooth delivery:

  • Plan ahead: Start gathering items early to allow ample time for packing and shipping.
  • Check customs regulations: Make sure that all items comply with customs regulations to avoid any issues during delivery.
  • Choose the right shipping method: Opt for a reliable service that provides tracking capabilities, so you can keep an eye on your package’s journey.

Conclusion

Creating a Trinidad care package is not just about sending products; it’s about sending love, memories and the spirit of togetherness. By including thoughtful items that celebrate Trini cuisine and culture, you can help your loved ones feel cherished and connected to home this Christmas. As you pack the culinary delights, remember that it’s the thought and care behind each item that truly makes it special, embodying the warmth, joy and tastes of the season.

Have we glaringly omitted anything that you think is a must-have for Trinbagonian expats? Let us know in the comments!

Price Points: Christmas cookbooks

Christmas cookbooks

How are your Christmas food preparations going? You’ve missed Stir-up Sunday, but there’s still plenty of time to plan for other things. Perhaps you want to make your own mincemeat for pies or find out how to make a St Stephen’s pudding. We have a round up of Christmas cookbooks that can guide you through the oft stressful festive mealtime planning.

Like Madonna, Elton, Cher and Pélé – Delia is recognisable by the one name. She’s usually my favoured ‘celebrity chef’ and her Christmas collection, first published in 1990, is my go-to tome for festive recipes. She’s straightforward and no-nonsense, beginning the book with a series of suggested shopping lists and when to buy which ingredients. Best of all, you can find second-hand copies for less than 50 pence!

Of course, we were going to include a Christmas cookbook with a vintage theme! The Vintage Christmas Cookbook by Angela Webster McRae was first published in paperback just this year and, as it’s American, ingredients are listed in cups, so make sure you have some suitable measuring utensils.

I must confess, I’ve never watched a single episode of Dowton Abbey, but I imagine that Christmas dinner in the dining room there would be an unforgettable experience. It would be like a Cratchit Christmas, but money-no-object and with all the mod-cons! This book was published just last year and weighs in at a substantial 272 pages.

  1. Delia Smith’s Christmas: from 33p, Amazon

    In this collection of the very best of her Christmas recipes Delia Smith demonstrates how you can easily cope with the whole gamut of Christmas entertaining while still having plenty of time to relax with your family and friends. Whether this is the first time you have had Christmas at your own home or have been doing it for years, you’ll find this cookbook will be indispensable every Christmas for years to come. Delia gives advice on how to choose the very best produce, from the turkey to chocolates, from glacé fruits to smoked salmon. She shows that you’ve got plenty of time when everyone arrives – with her help you can prepare many dishes in advance, and her 36-hour countdown to Christmas dinner will ensure that nothing goes wrong for that most difficult of meals to get right. She gives lots of unusual ideas for all sorts of Christmas parties from fork buffets to drinks parties, including Roast Goose with Potato, Sage and Apple Stuffing and Iced Christmas Pudding topped with glacé fruits marinated in Madeira. Over 100 new recipes include 5 different kinds of Christmas cake and foolproof ways to ice them, a complete vegetarian Christmas including Cheese Terrine with Apricot Chutney, and recipes for Christmas gifts such as Chocolate Truffles.

  2. The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic: £15.99, Waterstones

    Remember those wonderful Christmas treats you grew up eating as a child? Perhaps you still recall those glorious sweets like Ageless Ambrosia, Cornflake Candy, Christmas Rosettes, Haystacks, and Peanut Butter Balls. In The Vintage Christmas Cookbook, you’ll find 25 old-fashioned recipes sure to bring back the flavor of holidays past-that’s one to enjoy each day of December leading up to Christmas Day! And Baby Boomers aren’t the only ones who will find inspiration within these pages. For all of you flea market, garage sale, and thrift store fans, this book includes images of vintage Christmas collectibles to grace your Christmas table and other spots throughout your home, along with a few tips on where to find such treasures yourself as you prepare for the sweetest, merriest of Christmases.

  3. The Official Downton Abbey Cookbook: £20.00, WHSmith

    The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.

shop christmas cookbooks

Some of the links on our blog are affiliate links. We may receive a small commission - at no cost to you - if you click through and make a purchase.
Prices & links correct at time of publication.

The Official Downton Abbey Cookbook
The Official Downton Abbey Cookbook
£20.00
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
£15.99
Delia Smith’s Christmas
Delia Smith’s Christmas
from 33p
The Official Downton Abbey Cookbook
The Official Downton Abbey Cookbook
£20.00
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
£15.99
Delia Smith’s Christmas
Delia Smith’s Christmas
from 33p
The Official Downton Abbey Cookbook
The Official Downton Abbey Cookbook
£20.00
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
£15.99
Delia Smith’s Christmas
Delia Smith’s Christmas
from 33p
The Official Downton Abbey Cookbook
The Official Downton Abbey Cookbook
£20.00
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
£15.99
Delia Smith’s Christmas
Delia Smith’s Christmas
from 33p
The Official Downton Abbey Cookbook
The Official Downton Abbey Cookbook
£20.00
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
The Vintage Christmas Cookbook: A Baby Boomer, Thrifter and Flea Market Fanatic
£15.99
Delia Smith’s Christmas
Delia Smith’s Christmas
from 33p

Price Points: Luxury Christmas puddings

Luxury Christmas puddings | H is for Home

There’s still time before the big day to make your own Christmas pudding. If you don’t have the time, or inclination, we’ve done a round up of three shop-bought luxury Christmas puddings.

Two of them are veggie friendly, two come in ceramic bowls, all are chock-full of dried fruit that’s been steeped in brandy, rum and/or ale.

  1. Large classic Christmas pudding (800g): £16.00, Betty’s

    Our Classic Christmas Pudding starts with plump, juicy fruits – golden glacé cherries, citrus peel and vine fruits – as well as flaked almonds and mixed spices, all soaked overnight in brandy and Yorkshire ale. After steaming, our puddings are then left to mature for several months, allowing those sumptuous flavours to develop fully in time for Christmas. Vegetarian friendly, the pudding comes presented in a box featuring our charming new design, exclusively illustrated for Betty’s by Yorkshire artist Emily Sutton.

  2. Organic Christmas pudding in a ceramic bowl (600g): £26.95, Highgrove

    Laced with David Ramnoux cognac brandy for that essential boozy touch, the pudding uses local Shipton Mill flour, produced just a short hop from us at Highgrove. Fabulously fruity with an abundance of currants, raisins and candied peel, it’s sweetened with black treacle and brown sugar for a truly rich flavour. Attractively packaged in a box featuring our new Highgrove illustrations, the Christmas pudding is supplied in a china bowl printed with the Prince of Wales feathers logo.

  3. King George Christmas pudding (907g): £36.95, Fortnum & Mason

    Handmade at every stage, our superb King George Christmas Pudding contains real beef suet, as well as Fortnum’s cognac and Pusser’s full-strength Navy rum.

shop luxury Christmas puddings

Some of the links on our blog are affiliate links. We may receive a small commission - at no cost to you - if you click through and make a purchase.
Prices & links correct at time of publication.

Fortnum & Mason King George Christmas pudding (907g)
Fortnum & Mason King George Christmas pudding (907g)
£36.95
Highgrove organic Christmas pudding in a ceramic bowl (600g)
Highgrove organic Christmas pudding in a ceramic bowl (600g)
£26.95
Betty’s large classic Christmas pudding (800g)
Betty’s large classic Christmas pudding (800g)
£16.00
Fortnum & Mason King George Christmas pudding (907g)
Fortnum & Mason King George Christmas pudding (907g)
£36.95
Highgrove organic Christmas pudding in a ceramic bowl (600g)
Highgrove organic Christmas pudding in a ceramic bowl (600g)
£26.95
Betty’s large classic Christmas pudding (800g)
Betty’s large classic Christmas pudding (800g)
£16.00
Fortnum & Mason King George Christmas pudding (907g)
Fortnum & Mason King George Christmas pudding (907g)
£36.95
Highgrove organic Christmas pudding in a ceramic bowl (600g)
Highgrove organic Christmas pudding in a ceramic bowl (600g)
£26.95
Betty’s large classic Christmas pudding (800g)
Betty’s large classic Christmas pudding (800g)
£16.00
Fortnum & Mason King George Christmas pudding (907g)
Fortnum & Mason King George Christmas pudding (907g)
£36.95
Highgrove organic Christmas pudding in a ceramic bowl (600g)
Highgrove organic Christmas pudding in a ceramic bowl (600g)
£26.95
Betty’s large classic Christmas pudding (800g)
Betty’s large classic Christmas pudding (800g)
£16.00
Fortnum & Mason King George Christmas pudding (907g)
Fortnum & Mason King George Christmas pudding (907g)
£36.95
Highgrove organic Christmas pudding in a ceramic bowl (600g)
Highgrove organic Christmas pudding in a ceramic bowl (600g)
£26.95
Betty’s large classic Christmas pudding (800g)
Betty’s large classic Christmas pudding (800g)
£16.00

Cakes & Bakes: Christmas Pudding

Home-made Christmas pudding | H is for Home
Stir-up Sunday happened to fall on my birthday this year, so I prepared my Christmas pudding on the following Monday instead.

Chopped dried fruit & nuts soaked in rum | H is for Home

I’m a bit of a fussy eater, so I often prefer to prepare my own food – like the mincemeat for mince pies and Christmas pudding. That way, I know that it’s made using vegetarian suet and contains no orange or lemon zest/juice, no candied peel and no whisky – none of which I like.

Christmas pudding ingredients divided into 4 mixing bowls | H is for Home

I had various packets of dried fruit and nuts already in my store cupboard so made a mixture containing raisins, sultanas, dates, dried apricots, almonds and pecans. Any dried fruit and nut combo will work – there’s no right way or wrong way. Also, I had a bottle of dark rum gifted to me by my sister last year; but brandy, sherry, Calvados or Armagnac would also be fine alternatives to the more traditional whisky and stout.

The pudding needs to be tightly sealed using a layer of parchment paper and pleated tin foil (to allow for expansion) and secured using string. A nifty little string handle is optional, but very useful for extricating the hot pudding. You can see how it’s done here.

I have a useful vintage aluminium pudding basin that has hinged fasteners and a handle incorporated into its design.

Uncooked Christmas pudding in vintage aluminium Sutox pudding basin | H is for Home

If you don’t have a steamer, put an upturned (heat-proof) saucer in the bottom of a saucepan, sit your pudding on top of it, fill the saucepan with hot water to about halfway up the sides of the basin and cover the saucepan with a lid. As the pan will be simmering away gently on the stove for about 5 hours, lift the lid every so often to check and see if the water level needs topping up.

Christmas pudding basin inside a steamer on the stove | H is for Home

Once cooked, the pudding should be stored away somewhere cool and dark until the big day. Some people prepare their puddings a year in advance; i.e. the one they prepared on this year’s Stir-up Sunday will be put away until Christmas Day 2020. They swear by the superior flavour that develops from giving the longer resting time.

There are as many preferred accompaniments to Christmas pudding as there are Christmas pudding recipe variations; brandy butter, pouring cream, clotted cream, custard or ice cream. Lots of people comment about having leftover pudding on Boxing day, fried in butter, with bacon or with cheese (a Northern thing, apparently).

Save my Christmas pudding recipe to Pinterest by clicking here

Home-made Christmas pudding recipe | H is for Home
Christmas pudding
Serves 6
Cook Time
5 hr
Cook Time
5 hr
SOAK FOR 1-7 DAYS
  1. 75g/2⅔oz raisins
  2. 75g/2⅔oz sultanas
  3. 200g/7oz dates, finely chopped
  4. 50g/1¾oz dried apricots, finely chopped
  5. 50g/1¾oz almonds, chopped
  6. 50g/1¾oz pecans, chopped
  7. 150ml/5¼fl oz dark rum
CREAM TOGETHER
  1. 2 eggs
  2. 75g/2⅔oz muscovado sugar
  3. 50g/1¾oz butter
  4. 1 lime, zest & juice
SIFT TOGETHER
  1. 50g/1¾oz self-raising flour
  2. ½tsp mixed spice
  3. a little fresh grated nutmeg
COMBINE ALL OF THE ABOVE THEN ADD
  1. 25g/¾oz vegetarian suet
  2. 100g/3½oz wholemeal breadcrumbs
  3. small cooking apple, peeled & gratedChristmas pudding ingredients
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Instructions
  1. Generously grease a 1.5 pint pudding basin with a little butter. Cut out a small disc of parchment paper an lay it on the bottom of the basin
  2. Spoon the mixture into the pudding basin, pressing the contents down firmly with the back of the spoon
  3. Lay a circle of parchment paper over the top of the filled pudding bowl so that there’s a 2cm overhang
  4. Cover the parchment paper with a pleated layer of tin foil, also with a 2cm overhang
  5. Secure the parchment/tin foil overhang with string tied around the circumference of the pudding bowl, under the lip
  6. Attach another piece of string to act as a lifting handle
  7. Simmer the pudding in a steamer (or lidded saucepan with a trivet/upturned saucer and hot water that reaches halfway up the sides of the bowl) for 5 hours topping up the water level when necessary
  8. When cooked, allow to cool completely, remove the parchment & tin foil cover and string and replace with new. Store in a cool dry place, ready for reheating on Christmas day. Reheating will take about 90 minutes, steaming using the same method
  9. Once reheated, invert on to a serving plate and remove the disc of parchment paper. Just before serving, pour over a couple of tablespoons of rum that has been warmed in a little saucepan. Carefully set it alight
Notes
  1. Serve with thick cream, rum or brandy butter, custard or vanilla ice cream
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