Christmas Pudding


A deliciously moist Christmas pudding, that has no 'after taste' as it has no black treacle.

Cuisine: English

Main Ingredient: Fruit

Category: Dessert

Difficulty: 6/10

Recipe by Dave Edwards
2013-05-30 22:15 BST
Rating:
Average of 0 (from 0 votes)

Christmas Pudding

Serves: 12
Oven temp:
Prep Time: 23 hrs 59 mins
Cooking Time: 6 hrs

Ingredients

QtyIngredient
4 ouncesPlain Flour
1/2 teaspoonMixed Spice
1/4 teaspoonNutmeg; Grated
8 ouncesBread crumbs; fresh, white
10 ouncesSuet; finely shredded
8 ouncesLight brown sugar
12 ouncesRaisins; seedless
12 ouncesSultanas; seedless
2 ouncesMixed peel; chopped
2 ouncesAlmonds; blanched and roughly chopped
1 Orange zest; finely grated rind of 1 small orange
4 largeeggs; beaten
1/2 glassbrandy or dry sherry
1/2 teaspoonAlmond essence
1/2 pintMilk

Method

StepInstruction
1Sift flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, finely chopped almonds and grated orange rind.
2Toss well together.
3Combine with beaten eggs, brandy or sherry, almond essence and milk. Mix well.
4Leave overnight in a cool place. Divide between two buttered 1 litre / 2 pint basins.
5Cover securely with buttered grease-proof paper and then aluminium foil. Steam steadily for 6 hours, replenishing water as it boils away.
6Cool 15 minutes in basins. Turn out and leave until completely cold.
7Wrap in grease-proof paper and then aluminium foil Store in cool dry cupboard until needed.
8To serve, unwrap pudiing or puddings, return to unbuttered basin or basins, cover and steam a further 2 hours. Turn out to warm dish. Serve with cream.

Tip!

Allow the puddings to cool in their basins, and then store them as they have been cooked. You can reheat them in the same basins.
Christmas
  • Christmas Pudding

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