Traditional Christmas Pudding
This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.
- 330 g mixed dried fruits 110g sultanas, 110g raisins, 110g currants
- 4 tablespoons brandy
- 45 g plain flour or gluten free flour
- 75 g white breadcrumbs or gluten free version
- 110 g dark brown sugar
- 50 g nibbed almonds
- 50 g chopped glace cherries -optional
- 50 g mixed peel
- ½ teaspoon nutmeg
- 1 teaspoon mixed spices
- 110 g melted butter
- ½ lemon Grated zest and juice of
- 1 orange zest
- 2 eggs
- The day before you make the pudding, if time allows, put the sultanas, raisins, currants, in a large mixing bowl. Drizzle with some brandy and stir into the fruit. Cover and leave to soak overnight.
- Next day add in the flour, breadcrumbs, sugar, almonds, cherries and mixed peel and spices to the soaked fruit and mix well to combine.
- Add lemon zest and juice orange zest, melted butter and eggs and mix well.
- Place in a well-greased 2lb pudding bowl. Cover with two well-greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
- Place the pudding bowl into a large saucepan half filed with water. Bring the water to the boil and then reduce to a very gentle simmer. Simmer for 4-6 hours, making sure that the water does not boil off. Top up with some additional water if required.
- After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store till needed.
- On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
- Serve warm with brandy butter.