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    Christmas Pudding 2003

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    Christmas Pudding 2003

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 20 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8 - 10

    Ingredients

    • 100g sultanas
    • 100g raisins
    • 100g currants
    • 100g pitted prunes, chopped
    • 50g flaked almonds
    • 175g dark muscovado sugar
    • Grated zest of 1 orange
    • Grated zest of 1 lemon
    • 50g plain flour
    • 125g shredded suet
    • 100g fresh white breadcrumbs
    • ¼ tsp freshly grated nutmeg
    • ½ tsp ground cinnamon
    • 2 pieces stem ginger in syrup, finely chopped, plus 2 tbsp of the syrup
    • 2 eggs, lightly beaten
    • 75ml ginger wine
    • 50ml brandy

    Method

    1. Lightly grease a 1.3 litre pudding basin, and line the base with a disc of baking parchment.
    2. Put all the dry ingredients in a large mixing bowl and stir well, then add the ginger syrup, eggs, ginger wine and brandy, mix thoroughly.
    3. Spoon the mixture into the basin, ensuring that the mixture does not completely fill the basin (this allows for expansion during cooking) and press down well.
    4. Take a double layer of baking parchment and make a pleat across the centre to let the pudding expand during cooking. Place it on top of the basin, then place a sheet of foil, also with a pleat in it, on top. Tie a piece of string around the top of the basin, under the rim, securing the foil and paper. Leave a long end to the string. Once tied securely, take the long end and pass it across the top of the basin to form a handle, tuck it under the string on the other side of the basin and then pass it back over the top, leaving enough slack to allow you to pick up the pudding. Secure the handle with a knot.
    5. Place the pudding in a large pan of boiling water. The water should come half way up the side of the basin. Cook the pudding for 3 hours, keeping the pan simmering on a low heat, and topping up the water when necessary with boiling water from a kettle.
    6. Once the pudding is cooked, remove from the water and allow to cool completely. Then remove the string, foil and parchment and replace with a fresh layer of paper and foil (omit the pleats this time), secured with string. The pudding is now ready to cook on Christmas day.
    7. Store the pudding in a cool, dark place. It will keep for up to 6 months.
    8. On Christmas Day, cook the pudding again in the same way for a further 2 hours. Turn out onto a warmed serving plate. To flambé the pudding, warm a little brandy in a ladle over a flame, pour over the pudding and ignite.
    9. Serve straight away with whipped cream, custard or brandy butter.

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