A traditional Christmas Pudding recipe rich with dried fruits, spices, and brandy, steamed to perfection and aged for enhanced flavor. Perfect for holiday celebrations and served with brandy butter, custard, or cream.
Total Time:8 hours 30 minutes
Yield:1 pudding
Ingredients
Dry Ingredients
1 cup suet (or grated butter)
1 cup breadcrumbs
1 cup brown sugar
1 cup flour
1 cup raisins
1 cup currants
1 cup mixed peel
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Fresh Ingredients
1 apple, grated
1 carrot, grated
4 eggs, beaten
Liquids
1/2 cup dark beer or stout
1/2 cup brandy
Instructions
Combine Dry Ingredients: In a large mixing bowl, combine the suet, breadcrumbs, brown sugar, and flour thoroughly to form the base mixture.
Add Fruits and Vegetables: Mix in the raisins, currants, mixed peel, grated apple, and grated carrot ensuring an even distribution throughout the mixture.
Incorporate Spices: Stir in the mixed spice, ground cinnamon, and ground nutmeg to infuse the pudding with traditional holiday flavors.
Add Wet Ingredients: Pour in the beaten eggs, dark beer or stout, and brandy. Mix everything thoroughly until well combined into a thick batter.
Prepare Pudding Basin: Grease a pudding basin and spoon the mixture inside, pressing down firmly to eliminate air pockets and create a compact pudding.
Cover and Secure: Cover the basin with a double layer of greaseproof paper and a layer of foil; secure tightly with string to protect the pudding during steaming.
Steam the Pudding: Place the pudding basin in a steamer and steam for 6 hours, maintaining the water level throughout to ensure even cooking.
Cool and Store: Allow the pudding to cool completely, then replace the paper and foil covers. Store it in a cool, dark place to mature and develop flavors until Christmas Day.
Final Steam on Serving Day: On Christmas Day, steam the pudding again for 2 hours to reheat and refresh before serving.
Serve: Serve warm with brandy butter, custard, or cream for a classic festive dessert experience.
Notes
Steaming times may vary slightly depending on the size of your pudding basin.
Substitute suet with grated cold butter for a vegetarian version.
Ensure the pudding basin is well sealed to prevent water from entering during steaming.
The pudding can be made several weeks in advance to allow flavors to mature.
Use a large pot with a tight-fitting lid for steaming and monitor the water level closely.
For added moisture, baste the pudding occasionally with extra brandy or stout during steaming.
Author:Millie
Prep Time:30 minutes
Cook Time:6 hours steaming plus 2 hours steaming on serving day
