Christmas pudding rich boozy delicious2019-11-03
- Yield : 3 Puddings each pud is enough for 5 portions.
- Prep Time : 20m
- Cook Time : 4:00 h
- Ready In : 4:20 h
Christmas pudding. This fabulous old recipe is so easy to make.
The result is delicious slightly lighter in colour less heavy pudding.
Aim to make these puddings during October – early November to give them time to mature and develop flavour.
The quantities of ingredients are enough to make 3 puddings. You will need 3 x 17cm 1 Litre pudding basins.
I normally make at least three and give them away as gifts. You can scale the ingredients down if you just want to make one.
I have included images in the slider above to help you with the steps.
- 340gm Fresh home made breadcrumbs.
- 1 Teaspoon Grated nutmeg.
- 1 Teaspoon mixed spice.
- 1 Teaspoon cinnamon.
- 250gm Sultanas.
- 500gm Raisins.
- 250gm Currants.
- 125gm Chopped dates.
- 60gm Chopped blanched almonds.
- 1 Medium apple grated.
- 1 Medium carrot grated.
- 250gm Soft light brown sugar.
- 250gm Shredded suet (vegetable or beef)
- 60gm Chopped peel (optional)
- 2 Tablespoons black treacle.
- Grated zest and juice of 1 lemon.
- 4 Large eggs.
- 250ml Brandy.
Soak the fruit in half of the brandy and leave overnight.
To make your breadcrumbs. Place some two day old bread in a low oven for 15 minutes then pop into a food processor and pulse until you have coarse crumbs.
Mix all ingredients together in a large bowl, cover with a tea towel and leave overnight.
Place a small disc of non stick baking parchment in the bottom of the pudding basins. Divide the mixture into the 3 pudding basins. Cover the surface with non stick baking parchment. Cover the pudding basins tightly with foil, make sure you have a pleat in the foil to allow the pudding to expand. See images in the slider above. *** NOTE: Make sure it is water tight ***
Steam each pudding for 4 hours. Leave to cool. Re-cover with fresh foil. Store them somewhere dark and cool.
To finish the cooking simply steam for three hours.