Christmas pudding - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
- 100 g Raisins
- 150 g Sultanas
- 150 g Figs
- 1 Apple(s) eating, grated
- 75 g Candied peel
- 100 g Glace cherries
- 80 ml Brandy
- 1 Orange(s) zest and juice
- 100 g Butter (unsalted)
- 165 g Unrefined dark muscovado sugar
- 3 Egg(s) (free range)
- 100 g Self-raising white flour
- 100 g Breadcrumbs
- 30 g Almonds (ground)
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1
Put the dried fruit, brandy, juice and zest of the orange in a bowl. Cover and soak overnight.
For this step you'll need:
- 100g Raisins
- 150g Sultanas
- 150g Figs
- 1 Apple(s) eating, grated
- 75g Candied peel
- 80ml Brandy
- 1 Orange(s) zest and juice
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2
Add remaining ingredients and mix until well combined.
For this step you'll need:
- 100g Butter (unsalted)
- 165g Unrefined dark muscovado sugar
- 3 Egg(s) (free range)
- 100g Self-raising white flour
- 100g Breadcrumbs
- 30g Almonds (ground)
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3
Grease a 1.25Lt pudding basin and line the base with non-stick baking parchment.
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4
Spoon the pudding mixture into the basin and press down well.
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5
Cover with a pleated piece of buttered foil with the buttered side towards the pudding.
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6
Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan.
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7
Put the basin in a large pan. Pour in boiling water to come half way up the basin. Cover, bring to the boil, reduce the heat and simmer for 4 hours, topping up regularly with more boiling water.
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8
Leave the pudding to cool then lift from the pan. Replace the string, foil and paper with a fresh lot. Store in a cool, dark place until needed.
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9
Before serving, steam in exactly the same way for 1 ½ hours.