Christmas pudding rich boozy delicious

2016-10-16
  • 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.

 

Ingredients

  • 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 peal (optional)
  • 2 Tablespoons black treacle.
  • Grated zest and juice of 1 lemon.
  • 4 Large eggs.
  • 250ml Brandy.

Method

Step 1

Soak the fruit in half of the brandy and leave overnight.

Step 2

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.

Step 3

Mix all ingredients together in a large bowl, cover with a tea towel and leave overnight.

Step 4

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 ***

Step 5

Steam each pudding for 4 hours. Leave to cool. Re-cover with fresh foil. Store them somewhere dark and cool.

Step 6

To finish the cooking simply steam for three hours.

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