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Christmas Pudding Recipe

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4.7 from 20 reviews

A traditional Christmas pudding rich with dried fruits, spices, and suet, steamed to perfection for a moist and flavorful holiday dessert. This classic festive treat is made in advance, allowing the flavors to mature, and served with brandy butter, custard, or cream for a warming finish.

Ingredients

Main Ingredients

  • 1 cup suet (or grated butter)
  • 1 cup breadcrumbs
  • 1 cup brown sugar
  • 1 cup flour
  • 1 cup raisins
  • 1 cup currants
  • 1 cup mixed peel
  • 1 apple, grated
  • 1 carrot, grated
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 eggs, beaten
  • 1/2 cup dark beer or stout
  • 1/2 cup brandy

Instructions

  1. Mix dry ingredients: In a large mixing bowl, combine the suet, breadcrumbs, brown sugar, and flour thoroughly to create the dry base of the pudding.
  2. Add fruits and vegetables: Stir in the raisins, currants, mixed peel, grated apple, and grated carrot, ensuring all are evenly distributed throughout the mixture.
  3. Incorporate spices: Add the mixed spice, ground cinnamon, and ground nutmeg to infuse warm holiday flavors into the pudding mixture.
  4. Add liquids and bind: Pour in the beaten eggs, dark beer or stout, and brandy. Mix thoroughly until all ingredients are well combined into a thick, moist batter.
  5. Prepare pudding basin: Grease the pudding basin to prevent sticking, then spoon the mixture into it, pressing down firmly to remove air pockets and ensure an even texture.
  6. Cover and secure: Cover the basin with a double layer of greaseproof paper followed by a layer of foil. Secure tightly with string to keep steam out during cooking.
  7. Steam the pudding: Place the covered basin into a steamer or large pot with boiling water, making sure the water level is maintained, and steam for 6 hours to cook thoroughly.
  8. Cool and store: Allow the pudding to cool completely. Replace the greaseproof paper and foil, then store in a cool, dark place to mature and develop flavors until Christmas.
  9. Reheat before serving: On Christmas Day, steam the pudding again for 2 hours to reheat it before serving warm.
  10. Serve: Serve with brandy butter, custard, or cream for a festive finishing touch.

Notes

  • Suet can be substituted with grated butter for a vegetarian option.
  • Dark beer or stout adds depth of flavor but can be replaced with additional brandy or apple juice for a milder taste.
  • Steaming time is crucial for a moist and tender pudding; ensure the water level in the steamer is regularly topped up.
  • The pudding can be made weeks in advance, allowing the flavors to mature and improve over time.
  • Use a deep pudding basin to avoid spillage during steaming.
  • Allow the pudding to cool completely before wrapping for storage to prevent condensation and spoilage.

Find it online: https://lovelycooks.com/christmas-pudding-recipe/