Traditional Christmas Pudding

Traditional Christmas Pudding

Traditional Christmas Pudding

Prep Time
25 Minutes
Ingredients
19
Servings
4-6 (x3)
This traditional festive recipe is loved by many. Deliciously spiced, moist and fruity, our Schwartz Christmas pudding recipe is simple to make and is an all-round winner! If you can resist eating all of them over the festive season, make them in advance on ‘Stir-up Sunday’, traditionally the Sunday five weeks before Christmas, and store them in a cool dry place. Simply re-steam them on the day and enjoy! This recipe makes enough for three puddings, and also freezes well.

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Ingredients
  • 1 teaspoon Cinnamon Ground

  • ½ teaspoon Ground Nutmeg

  • ½ teaspoon Ground Coriander

  • ½ teaspoon Ground Allspice

  • ½ teaspoon Sea Salt

  • 3 medium eggs

  • 3 tablespoons brandy

  • 150 millilitre (¼ pint) brown ale

  • 3 x 0.5 litre pudding bowls

  • 100 gram (4 ounce) self-raising flour

  • 50 gram (2 ounce) fresh white breadcrumbs

  • 50 gram (2 ounce) ground almonds

  • 275 gram (10 ounce) soft dark brown sugar

  • 75 gram (3 ounce) suet

  • 225 gram (8 ounce) raisins

  • 225 gram (8 ounce) currants

  • 225 gram (8 ounce) sultanas

  • 50 gram (2 ounce) glace cherries, chopped

  • 50 gram (2 ounce) flaked almonds

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Ground Nutmeg

Product Information

£ 1.75/unit,32g
Ground Coriander

Product Information

£ 1.70/unit,24g
Ground Allspice

Product Information

£ 2.05/unit,37g

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.

Nutritional Information

Typical Values Amount