Snacks and Light Meals Recipes - Traditional Christmas Pudding Recipe

  
 

Desserts Recipes - Traditional Christmas Pudding Recipe

Ingredients

Makes 1 large and 1 small pudding

  • 125 g/4 oz self-raising flour

  • 175 g/6 oz fresh white breadcrumbs

  • 175 g/6 oz currants

  • 175 g/6 oz sultanas

  • 125 g/4 oz stoned dates

  • 250 g/8 oz seedless raisins

  • 175 g/6 oz shredded suet

  • 50 g/2 oz chopped mixed peel

  • 50 g/2 oz blanched almonds, chopped

  • 1 small apple, peeled, cored and grated

  • grated rind and juice of 1 small orange

  • 1/2 teaspoon mixed spice

  • 1/4 teaspoon ground or grated nutmeg

  • 1/2 teaspoon salt

  • 3 eggs

  • 4 tablespoons brown ale or cider

  • 250 g/8 oz dark soft brown sugar butter, for greasing

  • 3-4 tablespoons brandy, to serve

Method:

  1. Place all the ingredients except the butter and brandy in a large bowl, and stir well to mix. Grease a 1.2 liter/2 pint pudding basin and a 600 ml/1 pint pudding basin with butter.

  2. Fill each basin just over three-quarters full with the mixture and, if you like, bury one silver coin, wrapped in foil, in each one.

  3. Cover the basin with greased grease proof paper and foil or a pudding cloth. Tie securely with string.

  4. Place each pudding in a saucepan and pour in boiling water to come halfway up the sides. Boil for 6-8 hours depending on size, topping up with more boiling water as necessary.

  5. Remove the puddings from the pans and leave overnight to cool completely. Remove the coverings and cover again with fresh greased grease proof paper and foil or a pudding cloth. Store the puddings in a cool, dry place.

  6. To serve, boil the puddings again for 3-4 hours, depending on size, then turn out on to a warm dish. To ignite the pudding, warm the brandy, pour all over the pudding and set alight carefully. Serve immediately.

In the past, Christmas puddings were made during the last week of November - everyone in the family taking a turn at stirring on 'Stir-up Sunday' - and the puddings were eaten the following year. Nowadays it is more usual to make the puddings 3-6 months in advance, although you can make them at the last minute if you have to. If you follow the tradition of putting a silver coin in your pudding, be sure to tell your guests to look out for it.