Christmas Pudding

Christmas Pudding

Christmas Pudding

Ingredients
18
Servings
3 x 900ml (1 1/2 pint) basin puddings
For many people, no Christmas day is complete without big bowl of Christmas pudding. This traditional Christmas pudding recipe is easy to make and, thanks to the addition of our ground nutmeg and cinnamon, it’s packed with enough flavour to ensure everyone will make room for it – no matter how much turkey they’ve put away.
Ingredients
  • 1 teaspoon Ground Nutmeg

  • 225 gram (8 ounce) self-raising flour

  • 100 gram (4 ounce) breadcrumbs

  • 100 gram (4 ounce) ground almonds

  • 550 gram (1 1/4 pounds) dark brown sugar

  • 175 gram (6 ounce) shredded suet

  • 450 gram (1 pound) currants

  • 450 gram (1 pound) sultanas

  • 450 gram (1 pound) raisins

  • 2 teaspoon Cinnamon Ground

  • 1 teaspoon Ground Coriander

  • 1 teaspoon Ground Allspice

  • 1 teaspoon salt

  • 6 medium eggs

  • 1 orange

  • 1 lemon

  • 6 tablespoons brandy

  • 300 millilitre (1/2 pint) brown ale

Key Products
Ground Nutmeg

Product Information

£ 1.73/unit,32g
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Coriander

Product Information

£ 1.69/unit,24g
Ground Allspice

Product Information

£ 2.05/unit,37g

Instructions

  • 1 Place the flour, breadcrumbs, ground almonds, sugar, suet, dried fruits, Spices and salt into a large mixing bowl. Mix them together thoroughly. Beat eggs in a separate basin. Add eggs, fruit zest and juice, the brandy and brown ale to the ingredients in the bowl. Stir the mixture very well, ensuring that the ingredients are thoroughly combined.
  • 2 Grease three 900ml (1½ pint) pudding basins. Fill them with the mixture to within 2.5cm (1’’) of the top. Cover each basin with a circle of greaseproof paper, folded and tucked to allow for expansion of the puddings. Cover the paper with an 45.5cm (18’’) square of muslin or foil. Tie a length of string several times around the basin to secure the covers. Knot opposite ends of the muslin over the top of the basin.
  • 3 Place the puddings in a steamer or stand them in covered saucepans of boiling water to come halfway up the sides of the basins. Steam them for 6 hours, topping up the water if necessary.
  • 4 Allow the puddings to cool. Remove the muslin or foil covers and replace them with clean ones. Store in a dry, cool place. It is not necessary to freeze the puddings.
  • 5 Steam the puddings for 3 hours before serving decorated with a sprig of holly and accompanied by brandy butter, brandy sauce or cream.
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