Christmas Pudding Recipe

To cook your Christmas Pudding

Sift the flour and the baking powder. Mix in the breadcrumbs, suet, ground almonds, soft brown dark sugar and spices. Finely chop the prunes and grated the carrots and add to the mixture of the dried fruit, mixed peel, apples, lemon and orange zest. Beat the eggs and add into the pudding mix with the lemon and orange juice, rum, treacle, golden syrup and stout.

The mixture should be wet but not too loose texture. Leave for a minimum of 48 hours, but preferably for a week in the fridge.

To cook the puddings, butter and lightly flour a large pudding basin. Fill it three-quarters full with the mix, top with a circle of greaseproof paper then cover with tin foil and tie it on firmly, leaving enough room for the pudding to rise. Steam over boiling water for 4-6 hours.

Don’t forget to top up the water from time to time.

Leave the pudding to cool at room temperature before refrigerating or storing in a cold dark place. The pudding can be made weeks in advance as long as you store in an air tight container

To reheat it will take about an hour doing the same process or until it is hot.

Serve with anglaise, brandy anglaise, pouring cream or brandy butter.

Enjoy!