This Christmas pudding recipe really needs a scale, I have tried to get it to cups but depending on the size of some of the ingredients, whether they are chopped or not etc… just does not do it justice. Head on over to the appliances section and get one, they are not expensive and once you have one you will wonder how you did without it.
You should make your Christmas puddings now for Christmas, just like a good Christmas cake, a Christmas pudding needs some time for all of the flavours to combine and the alcohol to really make a difference. Some say you should make them as far as 3 months ahead but not really necessary. You can also make it a week or so before but giving it time does make a difference. It’s an old fashioned recipe that has suet in it which you can get from your butcher, you just need to ask for it. You can use Brandy or Rum. Makes 2 small ones or 1 large one.
What you need
120g caster sugar
60g candied citrus peel chopped
25g almond flakes
Zest of 1/2 lemon
3 medium eggs beaten
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon grated nutmeg
pinch of salt
Take either 2 small glass bowls (600ml or so) or 1 larger glass mixing bowl (1200 to 1500ml) and lightly butter them inside. Use a piece of the butter wrapper, it’s easiest.
Combine everything except the Brandy and eggs in a large mixing bowl and mix with a wooden spoon to distribute evenly. Now add the Brandy and the eggs and give it a good mix.
Fill the bowls equally with mixture and then cover tightly with tin foil by laying a piece over the top and creating a thick edge with the foil that hangs over the edge.
Now take the largest pot you have, place a saucer upside down on the base, place the pudding on the saucer and pour water around the side to reach about 2/3 up the side of the pudding and bring to the boil. When it’s boiling reduce heat to a simmer, place the lid on and it needs to steam for 5 hours.
Important: Check every 15 to 30 minutes depending on the size of your pot and top up the water level.
Remove from the heat and allow it to cool before yuo remove it. Once cooled and out of the pot, cover it with a fresh piece of foil and set it on a shelf in a cool dry place until you are ready to eat.
To reheat, steam in the same way for an hour, place a plate over the top and then turn upside down allowing the pudding to settle on the plate.
Pour about 2 tablespoons of brandy over the top and set it alight. merry Christmas.
It’s very rich and this will happily serve 6 to 8 people with custard and perhaps one of these strawberry cream cakes.
Here are all the rest of the Christmas recipes you will need.