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Boozy Christmas Pudding

This deliciously spiced, moist and fruity, home-made Christmas pudding is really simple to make. The recipe is enough for 3 puddings and, if you can resist eating them all over the festive season, they do freeze really well.

Ingredients
Preparation
25 mins Prep Time
25 mins Prep Time
  • To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.

  • Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.

  • Combine the fruit mixture with the egg mixture and stir well. Spoon equally into the prepared basins and cover each with a circle of greaseproof paper. Top each basin with a large square of pleated greaseproof paper and secure well with string. Make a handle with a double length piece of string and tie securely through both ends.

  • Place each pudding in a separate steamer or large saucepan with an upturned saucer inside, and pour in enough boiling water to come half-way up the sides of the basins.

  • Steam for 2-2½ hours, topping up with more boiling water when necessary. Remove and set aside to cool. Replace the greaseproof paper with fresh, ready for re-steaming, and store in a cool dry place.

  • On the day of serving, re-steam the pudding, as above, for 1-2 hours. Alternatively, pierce the greaseproof paper and re-heat in the microwave on full power for 2-2½ minutes, or until piping hot throughout.

  • Remove the greaseproof paper, place a plate on top of the basin and turn upside down. Shake the pudding gently to release onto the plate.

  • To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.

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