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Greedyfrog

Christmas Pudding

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Rate this recipe 3/5 (29 Votes)

Ingredients

  • 175 g sultanas
  • 175 g currants
  • 70 g dried figs
  • chopped
  • 50 g mixed peel
  • 45 g glacé cherries
  • halved
  • 50 g dried apricots
  • chopped
  • 100 ml brandy
  • 50 g stem ginger
  • chopped + 2 tbsp of their syrup
  • 1 apple
  • grated
  • Juice + zest 1 orange
  • 3 large eggs
  • beaten
  • 125 g shredded suet
  • 125 g fresh
  • white breadcrumbs
  • 175 g light muscovado sugar
  • 90 g self-raising flour
  • 1/2 tsp mixed spice
  • Butter
  • for greasing

Details

Level of difficulty Average
Preparation time 60mins
Cooking time 600mins
Cost Average budget

Preparation

Step 1

In a bowl, soak the sultanas, currants, figs, mixed peel, cherries and apricots with the brandy overnight.

Step 2

The following day, mix in a large bowl the ginger, syrup, apple, orange juice and zest, eggs, suet, breadcrumbs, sugar, flour and mixed spice. Mix in the soaked fruit.

Step 3

Butter the pudding basin, fill with the mixture. Smooth the top and cover with a circle of greaseproof paper. Cover with a sheet of foil with a folded pleat down the centre, and secure it by tying it tightly with some string. Tie a loop of string on either side of the basin to act as handles. Stand the basin on top of an upturned saucer placed in a deep, large pan. Pour boiling water in the pan so it comes about a 1/3 of the way up. Cover and steam over a gentle heat for 5h, topping up with more water if necessary.

Step 4

Cool the pudding in the pan, then remove foil and paper. Cover with cling film and store in a cool, dry place. Every so often, prick the surface with a skewer and drizzle a bit more brandy.

Step 5

To reheat, steam for an hour or so.

Step 6

To serve, heat up about 50 ml of brandy, pour over the pudding and light straight away with a match. Let the flames die down, then serve.

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