Christmas Pudding.

Its now just 9 weeks to Christmas and its time to make the Christmas Pudding so that it has lots of time to mature ready for Christmas day. 

Shop-bought Christmas Puddings are often dense and full of all different kinds of exotic fruit and nuts and usually I am big advocate of fiddling with recipes to add different yummy things. This pudding is incredibly simple and soft in texture but so full of Christmassy flavour and definitely doesn’t need any tweeking. 

This recipe has been passed down from my Great-Nan and my lovely Mum is the Queen of making these each year – she has even provided me with these pictures! Thank you Mum! 

If you make any Christmas Pudding this year then I urge you to make this one – you really won’t regret it.

Ingredients.

  • 4oz plain flour
  • 3oz (vegetable) suet
  • 8oz sultanas
  • 8oz raisins
  • 8oz fruit
  • 1/4 pint milk
  • 2 eggs
  • 1tbsp brandy
  • 3/4tsp mixed spice
  • 1/2 lemon (juice and rind)

NB. if you wanted to make these gluten free then just replace the plain flour with gluten free plain flour.

Method.

Mix all of the dry ingredients together, then all of the wet ingredients together and then combine both wet and dry ingredients and stir thoroughly. Leave in the bowl, cover with clingfilm and leave overnight for all the juices to be soaked up by the fruit.

P1030765[3]

Place the mixture in a 2lb basin and cover with baking parchment, with an extra fold in the top to allow for expansion and steam. Then top the baking parchment layer with a layer of foil (with a similar fold in the top).

P1030766[3]

Place an extra strip of foil around the basin to create a handle. Fill a saucepan with a couple of inches of water and place a plate in the bottom (so that the pudding is not in direct contact with the bottom of the pan). Put onto the heat and boil/steam for 8 hours.

Important: Check the water level frequently so that it does not boil dry.

P1030767[3]

Once the pudding has cooled, store in a cool, dry place until Christmas Day.

On Christmas Day.

Make a new hat for the pudding (with the baking parchment and foil) and steam just like before for 1-2 hours.

Pudding will easily feed 10 people with leftovers. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s