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Traditional Christmas Pudding
Ingredients
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1 teaspoon Cinnamon Ground
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½ teaspoon Ground Nutmeg
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½ teaspoon Ground Coriander
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½ teaspoon Ground Allspice
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½ teaspoon Sea Salt
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3 medium eggs
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3 tablespoons brandy
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150 millilitre (¼ pint) brown ale
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3 x 0.5 litre pudding bowls
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100 gram (4 ounce) self-raising flour
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50 gram (2 ounce) fresh white breadcrumbs
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50 gram (2 ounce) ground almonds
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275 gram (10 ounce) soft dark brown sugar
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75 gram (3 ounce) suet
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225 gram (8 ounce) raisins
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225 gram (8 ounce) currants
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225 gram (8 ounce) sultanas
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50 gram (2 ounce) glace cherries, chopped
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50 gram (2 ounce) flaked almonds
Key Products
Instructions
- 1 To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.
- 2 Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.
- 3 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. Cover each basin with a double layer of foil, and secure well with string. Make a handle with a double length piece of string and tie securely through both ends.
- 4 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.
- 5 Steam for 2-2½ hours, topping up with more boiling water when necessary. Remove pudding from pan and set aside to cool. Remove foil and replace the greaseproof paper with fresh, ready for re-steaming, and store in a cool dry place.
- 6 To reheat on the day:
- 7 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.
- 8 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.
- 9 To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.
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