| Status Approved |
| Name | Christmas Pudding |
| Category | Holidays |
| Serves/Yields | 6-8 |
| Difficulty | Moderate |
| Prep. Time | 1-2 Hours |
| Cook Time | 5-6 Hours |
| Introduction |
| Christmas Pudding is a staple on any British Christmas table, and after looking around, this is the best one I can see. The best thing to do with Christmas Puddings is to make them a few months before Christmas, and lace them with alochol every so often until a couple of days before serving! |
| Ingredients |
| 225g/8oz Golden Caster Sugar
225g/8oz Vegetarian Suet
340g/12oz Sultanas (golden raisen/s)
340g/12oz Raisins
225g/8oz Currants
110g/4oz Candied Peel, Chopped
110g/4oz Plain Flour
110g/4oz Fresh White Breadcrumbs
55g/2oz Flaked Almonds
1 Lemon , Zest Only
5 Eggs, Beaten
1 Level Tsp Ground Cinnamon
1 Level Tsp Mixed Spice
5g/1 Level Tsp Freshly Grated Nutmeg
Pinch of Salt
150ml/5fl oz Brandy or Rum |
| Directions |
| Step: 1 | Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.
Mix together all the dry ingredients.
Stir in the eggs and brandy and mix well.
|
| Step: 2 | Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking. |
| Step: 3 | Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before. |
| Step: 4 | Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard. |
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