Scroll down to discover how to create your perfect Christmas Pudding at home.
Plain Flour - 225g
Baking Powder - 1 teaspoon
Fresh White Breadcrumbs - 225g
Shredded Suet - 225g
Ground Almonds - 100g
Soft Dark Brown Sugar - 500g
Mixed Spice - 1 teaspoon
Grated Nutmeg - 1/2 teaspoon
Ground Cinnamon - 1/2 teaspoon
Pitted Prunes - 175g
Peeled Carrots - 175g
Mixed Currants, Sultanas, Raisins - 750g
Chopped Mixed Peel - 50g
2 Apples - Peeled, cored and roughly chopped
Juice & Grated Zest of 1 Orange
Juice & Grated Zest of 1 Lemon
Rum - 100-150ml
Black Treacle - 4 Tablespoons
Golden Syrup - 4 Tablespoons
Stout - 300ml
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.