Christmas Pudding Recipe

 I have no idea where this recipe originates from; I have been using it for many years. Once steamed, then cooled, I like to feed it with a little more brandy before wrapping in greaseproof paper and putting away it away for Christmas day.

Serves 8 – 10
Ingredients

1lb 450g mixed fruit (use sultanas, raisins, currants)

1 oz (25 g) mixed candied peel, finely chopped

1 small cooking apple, peeled, cored and finely chopped

grated zest and juice ½ large orange and ½ lemon

50ml brandy  

2 oz (50 g) self-raising flour, sifted

1 level teaspoon ground mixed spice
1.4 tsp ground cinnamon  

4 oz (110 g) shredded suet, beef or vegetarian

4oz (100g) soft, dark brown sugar 

4 oz (110 g) white breadcrumbs
1 oz (25 g) whole shelled almonds, roughly chopped
2 large eggs

 

Lightly butter a 2 ½ pint (1.4 litre) pudding basin.

 

Place the dried fruits, candied peel, apple, orange and lemon juice into a large roomy bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours up to overnight.

 

Stir together the flour, mixed spice and cinnamon in a very large bowl. Add the suet, sugar, lemon and orange zest, breadcrumbs and nuts and stir again. Finally add the dried fruits, apple and brandy mixture. Stir well. Beat the eggs lightly in a small bowl then stir vigorously into the dry ingredients. The mixture should have a fairly sloppy consistency.

 

Now is the time to gather the family to take turns in stirring and making a wish.

 

Spoon the mixture in to the greased pudding basin, pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper and tie securely with string.  

Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown colour when cooked.

 

Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof and retie with string. Store in a cool dry place.

 

On Christmas day reheat the pudding by steaming again for about an hour.