Christmas Pudding
Traditional Christmas Pudding (also known as Plum Pudding or Figgy Pudding), made to an old fashioned British recipe.
Servings: 10
Ingredients
- 15 ml Grand Mariner or Brandy
optional - 250 g Raisins
- 100 g Currants
- 100 g Sultanas
- 50 g Mixed Peel
- 50 g Pitted Dates finely chopped
- 90 g Self-raising Flour
- 125 g Vegetable Suet
- 1 tsp Ground Mixed Spice
- ¼ tsp Ground Nutmeg
- 90 g Dark Muscovado Sugar
- 30 g Blanched Almonds chopped
- 125 g Breadcrumbs fresh
- 1 Apple peeled and grated
- 1 Orange zested and juiced
- 2 Free-range Eggs
Instructions
- If you are using alcohol, pour your chosen alcohol over your dried fruit and leave to soak overnight. This step is optional.
- In a large bowl, add each ingredient in the order they are listed, stirring as you do. When it comes to the egg, ensure they are beaten well and all the ingredients are combined.
- Generously grease a 2 pint pudding bowl with some margarine/butter, before spooning the mixture in and pressing it down with the back of a spoon.
- With a piece of greaseproof paper large enough to cover your pudding bowl, fold a pleat in the middle before placing over the top of your pudding bowl. Repeat with a piece of tin foil and place on top of your greaseproof paper before tightly tying in place - around the top of the bowl - with a piece of twine. Trim away the excess greaseproof paper and tin foil before cooking.
- Steam your pudding in a large pan with simmering water with the lid on, for around 5 and a half hours, keeping an eye on the pan so that the water doesn't run dry. Top up with boiling water as required.
- Once completely cool, remove the pudding from the bowl, wrap in greaseproof paper, followed by tin foil, and store in a cool place until required.
- To reheat your pudding, place it back into the pudding bowl and steam again for about 2 hours before serving.
Notes
- For full ingredient explanations, including substitutions, please see the Ingredients information above.
- Once you've made your Christmas Pudding, allow it to cool before removing from the pudding bowl, wrap in greaseproof paper & tin foil, and store somewhere cool and dry until ready to serve.
- To reheat your pudding, place it back into the pudding bowl and steam again for about 2 hours before serving. Alternatively you can reheat in the microwave - remove the wrapping and loosely cover the pudding with greaseproof paper. Microwave for 3–5 minutes, or until heated right through.