Traditional Christmas Pudding
recipe
Traditional Christmas Pudding
No commentsIngredients
- 125g raisins
- 125g sultanas
- 100g currants
- 150g dried apricots, roughly chopped
- 25g mixed peel, finely chopped
- 2 tbsp dark rum
- 150ml brown ale
- 50g self-raising flour
- 1 tsp mixed spice
- pinch of ground cinnamon
- pinch of freshly ground nutmeg
- pinch of ground ginger
- pinch of salt
- 100g fresh white breadcrumbs
- 100g suet
- 225g dark brown sugar
- 2 eggs, beaten
- zest and juice of half an orange
- zest and juice of half a lemon
- 25g blanched almonds or hazelnuts, toasted and chopped, optional
- 1 dessert apple, cored and grated or finely chopped (peel left on)
Serves:
8
Preparation:
35
Cook Time:
480
Total Time:
515min
Directions
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- Start the day before by soaking the dried fruit in the rum and brown ale, cover and leave overnight.
- Lightly butter the pudding basin. Sift the flour and spices into a large bowl and add the breadcrumbs, suet and brown sugar. Add the eggs, zest and juice from the orange and lemon, the fruit with all its liquid, the nuts, if using, and the grated or chopped apple. Mix thoroughly then spoon into the basin.
- How to steam the pudding: cover the pudding by using two sheets of greaseproof paper cut larger than the basin. Lay them on top of each other and make a pleat down the middle by folding the layers over on themselves, about an inch wide. This allows for the pudding to rise while steaming. Do the same with a piece of foil and place on top of the greaseproof paper. Lay the paper and foil on top of the basin and tie a string tightly around the rim of the basin, thus securing the paper and foil. It is helpful to make a 'handle' with another piece of string to help you remove the basin from the pot. Trim some of the excess paper and foil.
- If you have a steamer large enough to hold the pudding basin, fill the bottom with water and bring to the boil. If using a large saucepan, place the pudding inside and pour in enough boiling water to come halfway up the basin but not touching the string or paper. Cover the steamer or saucepan with a tight-fitting lid and simmer for eight hours. Keep the kettle full of boiled water, checking the pan from time to time and topping up with water. Whatever you do, don't allow the pan or steamer to boil dry!
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