This recipe for christmas pudding is a classic in the family home of our founders Jim and Marion. Rich and traditional, this pudding is a real delight.
Get in the christmas spirit with holiday baking
Ingredients
- 120g flour
- 60g breadcrumbs
- 120ml of ale, stout or milk (beer gives richness rather than beer taste)
- 150g currants
- 150g sultanas
- 300g raisins
- 120g mixed candied peel (optional)
- 60g chopped prunes/dried apricots
- 120g grated cooking apple
- grated rind and juice of 1 lemon
- grated rind of 1 orange
- 1 small grated carrot
- 120g chopped blanched almonds
- 1 level tsp cinnamon
- 1 level tsp nutmeg
- 1 tsp mixed spice
- 120g brown sugar
- 1 tbsp golden syrup/black treacle
- 120g shredded suet
Method
Mix all ingredients together, stir well and leave overnight if possible.
Place in a heat-safe bowl and cover well with cloth or greaseproof paper. Tie this down with string (not plastic).
Steam or boil for 6-8 hours. If you don’t have a steamer, put the pudding in a large pot with an inverted saucer at the bottom. Fill up to a third up the bowl with boiling water and cover the pot. Make sure the water doesn’t boil away while cooking.
Remove and leave to cool.
Remove wet coverings. When cold put on new dry covers and store in fridge.
Steam for 2 hours on Christmas Day or heat in the microwave for 10 minutes.
Makes 1 pudding, and keeps for at least a couple of weeks before your final pre-serving heating. The occasional splash of liqueur helps it last longer (and taste richer) if you wish.