Christmas Pudding
A traditional festive pudding packed with dried fruit, suet, breadcrumbs, and spices, steamed for hours and stored to mature.
Story
This rich, dark pudding develops a deep, complex flavor after a long steam and a period of storage in a cool, dry place. Served piping hot with a garnish of holly and a generous ladle of rum or brandy sauce, it brings a warm, festive aroma to the holiday table.
Ingredients
Suet (chopped)
6 oz (180 g) or 10 oz (300 g)
Flour
2 oz (60 g) or 4 oz (120 g)
Breadcrumbs
12 oz (360 g) or 6 oz (180 g)
Seedless raisins
8 oz (240 g)
Raisins (stoned)
4-8 oz (120-240 g)
Currants
8-10 oz (240-300 g)
Chopped candied peel
2-4 oz (60-120 g)
Brown sugar
6-8 oz (180-240 g)
Molasses
1-1.5 oz (30-45 g)
Mixed spice
1/4 oz (7.5 g)
Salt
2 level tsp
Eggs
5-8 oz (150-240 g)
Lemon (zest and juice)
1
Orange (zest and juice)
1
Ale
2.5 oz (75 g)
Milk
1 oz (30 g)
Figs (optional, chopped)
2 oz (60 g)
Water (for boiling figs)
1 oz (30 g)
Ground almonds (optional)
1.5 oz (45 g)
Instructions
1
Prepare dry ingredients
Chop the suet (or use ready-chopped suet) and mix with the breadcrumbs; mix the dried fruit, sugar, candied peel, etc. from part C evenly, and dig a hole in the middle (make a well)
2
Prepare wet ingredients
Mix the eggs, spices, salt, lemon and orange zest and juice, ale, and milk evenly. If using figs, chop them and boil with water into a thick paste, then add to the liquid
3
Mix
Pour the mixed liquid into the well in the dry ingredients, and stir until a uniform batter forms. The mixture can be left for a day before molding
4
Mold
Fill the greased pudding basin with the batter, ensuring it is filled to the top. Cover with two layers of greaseproof paper, cover with a cloth, and tie tightly
5
Steam
Boil or preferably steam: steam a 1 lb pudding for 4 hours, a 2 lb pudding for 6 hours, and a 4 lb pudding for 8 hours. Do not stop the heat midway
6
Cool and store
Remove immediately after cooking, untie the cloth knot and let it dry. After cooling, remove the cloth, keep the paper cover, re-tie with a clean cloth, and store in a cool, dry place
7
Reheat before serving
Steam again for 1 hour before serving (2 hours for large puddings). When serving, garnish with holly and serve with rum or brandy sauce
