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Classic Christmas pudding
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2 x 150g packs Waitrose LOVE Life Berry Mix
50g mixed peel
175ml Three Barrels French Brandy VSOP
100g plain flour
1 tsp baking powder
125g fresh white breadcrumbs
175g dark brown muscovado sugar
½ tsp ground cinnamon
½ tsp ground nutmeg
Grated zest 1 lemon or orange
150g shredded vegetable suet
1 Bramley cooking apple, peeled and coarsely grated
50g blanched almonds, roughly chopped
3 medium Waitrose British Blacktail Free Range Eggs
Butter, for greasing
1 Place the dried fruit and mixed peel in a large glass bowl. Pour over the brandy, mix well, cover and place in the fridge to soak overnight.
2 In a large bowl, mix together the flour, baking powder, breadcrumbs,
and any remaining juices. Add the beaten eggs and stir until well mixed.
3 Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base. Spoon in the mixture, cover the top with 2 sheets of baking parchment topped with a double layer of foil and tie in place with string. Remember to tie on a handle with string to make lifting out of the pan easy.
4 Place the pudding in a large pan and pour hot water from a kettle halfway up the sides. Cover and steam for 6 hours, topping up with hot water from time to time.
5 Lift the pudding bowl from the pan and leave to cool completely. Remove the foil and baking parchment and cover with fresh sheets. Store in a cool, dark place for up to 6 weeks.
6 To reheat, steam for 2 hours as before until piping hot, then invert the pudding onto a large plate to serve.
Typical values per serving:
This recipe was first published in October 2014.