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Home > World Tour > England > English Recipes > Christmas Pudding
Christmas Pudding Recipe
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Ingredients: 225g / 8oz golden caster sugar 225g / 8oz vegetarian suet 340g / 12oz sultanas 340g / 12oz raisins 225g / 8oz currants 110g / 4oz candied peel, chopped 110g / 4oz plain flour 110g / 4oz fresh white breadcrumbs 55g / 2oz flaked almonds 1 lemon, zest only 5 eggs, beaten 1 level tsp ground cinnamon 1 level tsp mixed spice 5g / 1 level tsp freshly grated nutmeg pinch of salt 150ml / 5fl oz brandy or rum Method:
Make this pudding a couple of months before Christmas
day. Feed it with alcohol regularly and allow the flavours to fully develop.
1. Lightly grease 4 x 600ml / 1 pint or 2 x 1.2 litre / 2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas
Day.
7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or
homemade custard.
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