Christmas Pudding
Traditional English steamed pudding rich in dried fruit and brandy, requiring a long steaming time.
Ingredients
Black raisins
8 oz (250 g)
Light raisins
8 oz (250 g)
Currants
8 oz (250 g)
Dates (diced)
4 oz (125 g)
Almonds (chopped)
3 oz (90 g)
Candied orange peel (chopped)
2 oz (60 g)
Candied lemon peel (chopped)
2 oz (60 g)
Brandy
6 oz (190 ml)
Bread flour
4 oz (125 g)
Ground cinnamon
1/2 tsp (2 ml)
Ground nutmeg
1/8 tsp (0.5 ml)
Mace
1/8 tsp (0.5 ml)
Ground ginger
1/8 tsp (0.5 ml)
Ground cloves
1/8 tsp (0.5 ml)
Salt
0.13 oz (5/8 tsp)
Beef suet (chopped)
6 oz (190 g)
Brown sugar
4 oz (125 g)
Eggs
4 oz (125 g)
Fresh breadcrumbs
2 oz (60 g)
Molasses
0.5 oz (15 g)
Instructions
1
Step 1
Soak the dried fruits and almonds in brandy for 24 hours.
2
Step 2
Mix the flour with the spice powders and sift together.
3
Step 3
Combine the flour mixture, suet, sugar, eggs, breadcrumbs, and molasses. Add the dried fruits and brandy, and stir until well mixed.
4
Step 4
Fill into a greased pudding mold, leaving a little room for expansion. Cover the pudding mixture with a piece of greased parchment paper cut to fit, then cover the mold with foil and seal tightly to prevent steam from entering.
5
Step 5
Steam for 4-6 hours, depending on size.
6
Step 6
For storage, let the pudding cool until slightly warm, then unmold. Wrap in cheesecloth and cool completely, then wrap in plastic. It can be kept for a year or longer if drizzled with brandy or rum every 7-10 days.
7
Step 7
Christmas pudding must be served hot. To reheat, place in the mold and steam for 1-2 hours until heated through. Serve with hard sauce.
