Love it or hate it Christmas pudding is a must on Christmas day. We have all had awful ones in the past and that can really put you off. Lucky for me, my Grandma has a fantastic recipe and always hands over a big pudding basin when I see her before Christmas for the table. In January the same one always comes back empty ready to be filled for next year. Even the most avid of Christmas pudding haters love this one so I’ve managed to grab the recipe and type it up for everyone to enjoy:
Christmas Pudding Ingredients
- 225 g suet
- 115 g mixed peel (chopped)
- 115 g almonds (chopped)
- 115 g flour SR
- 115 g breadcrumbs
- 225 g sugar (muscovado)
- 225 g raisins
- 225 g sultanas
- 225 g mixed fruit (finest)
- 1 lemon
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp gr cinnamon
- ½ tsp mixed spice
- 4 eggs
- 140 ml milk
- 140 ml brandy (Remy Martin is best)
Method
In a large bowl mix together the suet, mixed peel, almonds, flour, breadcrumbs, sugar, fruits, grated lemon rind, salt, nutmeg, cinnamon and mixed spice. Mix well. Beat the eggs and add the milk and brandy. Add to the dry ingredients and mix well together. Put into a greased basin no more than 3/4 full and cover with 2 rounds of either greaseproof or parchment. Then seal with lid or foil or cloth, secure with string if needed. Cook on a medium heat to reach a steady low boil for 5 hrs, top up with boiling water as needed to keep it at least halfway up the basin. It needs a large saucepan and needs to be checked about every 20 mins.
On Christmas morning it needs a further hour to heat through, I usually give it another two or three, the longer the better. I always use the best ingredients for this, it pays off when you taste it.
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