Christmas Pudding

Christmas Pudding

Traditional Christmas Pudding 

Making your now Christmas pudding is a lovely tradition (and a great lockdown activity if you've never done it before!!) But I warn you, it's a bit of a faff!! So make sure you get organised with all your ingredients beforehand, and then stick on some tunes and embrace the fact that you'll be in the kitchen for a while!

I've given the ingredients quantities in two columns - the second column is for if you're making a larger pudding (or two smaller ones).

ngredients 

1 ltr/2lb pudding 

(serves 6-8)

2 ltr/4lb pudding 

(serves 12-16)

Pitted prunes

100 g

200 g 

Sultanas or raisins 

130 g

260 g

Dried fig or dates, diced 

50 g

100 g 

Dried cranberries 

25 g

50 g

Dried apricots, diced 

50 g

100 g 

Mixed peel

25 g

50 g 

zest and  juice of large orange

½ 

Guinness

100ml

200 ml

Brandy 

30ml

60 ml

Peeled and Grated carrot 

25 g 

50 g 

Peeled and grated bramley apple 

60 g 

125 g 

Fresh breadcrumbs 

50 g 

100 g 

Self raising flour 

50 g 

100 g

Eggs 

1 large 

2 large

Vegetarian suet 

30 g

60 g

Soft light brown sugar (or dark)

90 g

180 g 

Ground mixed spice 

½ teaspoon

1 teaspoon 

Chopped almonds 

30 g

60 g

Ground cloves 

1/8 teaspoon 

¼ teaspoon

Ground cinnamon 

¼ teaspoon

½ teaspoon

You’ll also need: an oven-proof pudding bowl, Parchment paper, foil and string 

Method:

  1. First put all the dried fruit, fruit juice, zest, brandy and Guinness in a saucepan and cook very gently over a low heat for 10 minutes until the fruit has plumped up. Transfer to another bowl to cool.
  2. Peel and grate the apple and carrot, and add them to the cooked fruit.
  3. Measure all the dry ingredients in a large mixing bowl.
  4. Add the eggs to the cooled fruit, and then combine all the ingredients together.
  5. Tip into a pudding basin and cover with the lid. If basin doesn’t have a lid, place a disc of parchment paper directly onto the pudding, and then wrap another larger piece of paper over the basin (making a pleat in the paper so it has room to expand). Finally cover it with foil, scrunching the foil to hold down the paper.
  6. Place the pudding in a tray half filled with hot water and cook for 1.5 hrs at 130 degrees C. You will need to check it regularly and add a little more water if it has evaporated. For a smaller 1lb (1/2 l) pudding reduce the cooking time to 1 hour. When done the pudding should be cooked through and have risen to feel firm and springy.
  7. Allow the pudding to cool completely and wrap with foil or cling film so that it is airtight. Store in a cool dry place for up to 3 months.
  8. To serve, reheat in the microwave, or ideally by steaming gently in a pan of water with a lid on for approx 1 hr (2 lb pudding) or 45 minutes (1 lb pudding).
  9. Serve with double cream, brandy butter, or custard.