Traditional Christmas Pudding

Traditional Christmas Pudding

This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.
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Course christmas, Dessert
Cuisine Christmas, Irish
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword christmas, irish, Kevin Dundon, pudding