Christmas Pudding
Every Christmas we make one (ok, more like three) and they're really tasty. All we can say is that they are yummy though if you don't like Christmas Pudding or haven't tried it then perhaps get a shop-bought one first before you go any further.
| Ingredients and Quantities | UK | USA |
| Sultanas (UK) / Golden Raisins (US) | Total should be 750 grams (UK) 1½ lbs (USA) in some mixture according to local availability; ideal mix is equal thirds of Sultanas (UK) or Golden Raisins (US) / Raisins / Currants. | |
| Currants (if available) or normal Raisins if not | ||
| Chopped mixed peel | 130 grams | ¼ lb |
| Fresh white breadcrumbs (grate white sliced loaf) | 270 grams | ½ lb |
| Demerara brown sugar | 270 grams | ½ lb |
| Shredded suet | 270 grams | ½ lb |
| Lemon Rind finely grated & juice | Equivalent from one large lemon | |
| Almonds | 130 grams | ¼ lb |
| Regular, plain, all purpose flour | 270 grams | ½ lb |
| Nutmeg, cinnamon, mixed spice | At least 1 level teaspoon EACH spice | |
| Salt | ¼ level teaspoon | |
| Eggs | 3 eggs | |
| Alcohol: stout, beer, gin etc | Equivalent of ¼ litre / ½ pint beer | |
Utensils and Cooking Equipment
- One 2 lb pudding basin or 2 x 1 lb basins
- Pressure cooker to steam, or other steamer
Recipe Instructions (this process takes 2 days: allow a night for ingredients to mix)
- Mix currants, sultanas/golden raisins, raisins and peel in a large basin.
- Stir in the breadcrumbs, sugar , suet and lemon rind.
- Blanch the almonds with boiling water, and then remove skims; chop and add to the mix of the fruit
- Mix flour, salt and spices; add the lemon juice and the alcohol.
- Combine with the fruit/breadcrumbs etc mix and leave to stand overnight.
- NEXT DAY: brush basin(s) with melted fat and then fill with pudding mixture
- Cover with greased greaseproof/Cut Rite wax paper; tie firmly with string
- Steam large puddings for at least eight hours, smaller for six hours; if you use a pressure cooker this can be reduced to: steam for 20 minutes without weight, 1½ hours light heat at 5 lbs weight, leaving to cool on its own (to avoid cracking bowl, do not take out until cool).
- When pudding is cold, recover with fresh greaseproof//Cut Rite wax paper
- Store in a cool dry place, soaking in cheap gin, sherry, port until used
- Reheat by steaming in exactly the same way, for at least two hours (20 minutes if you use a pressure cooker)
There are no microwave shortcuts to this one, but believe us once you have tried it you will realize why. Don't plan on driving too far after one of these, especially if you serve it in the traditional way by pouring gin or whisky over the top of the steaming pudding and then setting it on fire (yes, we do all this).
