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Delicious Christmas Pudding

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Christmas Pudding recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
  Plain flour 2 Ounce (50 Grams)
  Mixed spice 1⁄2 Teaspoon (Leveled)
  Cinnamon 1⁄2 Teaspoon (Leveled)
  Nutmeg 1 Teaspoon (Leveled)
  Breadcrumbs 4 Ounce (110 Grams)
  Brown sugar 4 Ounce (110 Grams)
  Mixed candied peel 4 Ounce (110 Grams)
  Blanched almonds 4 Ounce (110 Grams)
  Grated apple 4 Ounce (110 Grams)
  Carrot 1 Small
  Lemon 1
  Mixed dried fruit 1 Pound (450 Grams)
  Raisins 8 Ounce (225 Grams)
  Sultanas 4 Ounce (110 Grams)
  Currants 4 Ounce (110 Grams)
  Butter/Suet 4 Ounce (110 Grams)
  Eggs 2
  Golden syrup/Black treacle 1 Tablespoon
  Stout/Ale / beer 1⁄4 Pint (150 Milliliter)
  Cinnamon 1 Teaspoon (Leveled)
Directions

Mix together the flour, spices, breadcrumbs and sugar.
Chop the peel and almonds.
Peel and grate the apple and carrot.
Grate the rind and squeeze out the juice of the lemon.
Mix all these ingredients together with the dried fruits.
If using butter, melt it; otherwise, grate the suet, unless using already shredded.
Add the fat to the other ingredients.
Beat the eggs and stir into the rest of the ingredients with the syrup or treacle and stout or other liquid.
Stir well; let all the family stir for good luck.
If possible, allow to stand overnight so the flavours mature.
Spoon into a 1.5 litre/2 1/2 pint basin and cover with greased greaseproof paper and foil.
Steam or boil for 6 to 8 hours.
Remove the damp covers and when the pudding is cold, put on dry paper.
On Christmas Day, steam for a further 2 hours before serving.
Serve with Brandy butter, see recipe, right.
If you would like a change from the traditional pudding use diced dried apricots instead of the mixture of dried fruits.
Choose golden syrup and not black treacle and caster, instead of brown, sugar.
This gives a golden coloured pudding.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Occasion: 
Christmas

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