Plan ahead with a Christmas pudding recipe

Christmas Pudding recipe

Ingredients Instructions
  • 175g sultanas
  • 175g currants
  • 75g dried figs (roughly chopped)
  • 60g mixed peel
  • 50g dried apricots (roughly chopped)
  • 40g glace cherries (halved)
  • 75g brandy
  • 1 x grated quince (or apple if you can’t find quince)
  • 1 x orange zest & juice
  • 3 x eggs
  • 125g suet
  • 125g sourdough breadcrumbs
  • 1/2 tsp ground mixed spice
  • 90g self-raising flour
  • 175g soft dark brown sugar
  • Mix together all your ingredients apart from the self-raising flour and let it sit overnight covered in a bowl.
  • The next day line 2x 700g pudding basins, you can use ceramic or plastic and to line them, just brush them with melted butter.
  • Stir the self-raising flour through your pudding mix and then split evenly between your lined pudding basins.
  • Cut a greaseproof disc to cover the top of your basin and place it on top of your pudding mix. Then make a lid out of foil crimping it around the edges of your pudding basin to make sure no liquid can get in. Wrap some string around the foil and make a handle to make it easier to lift from the steaming pot.
  • To cook your pudding fill a pan with a few inches of simmering water and place your pudding basins inside, cover your pan with a lid and steam on a low heat for 4hrs occasionally checking to make sure the water doesn’t boil dry.
  • Leave this to mature until Christmas Day, then either re-steam for an hour and a half or else mircowave. Serve with plenty of brandy butter and double cream.

Recipe © Twelve Triangles |