This is not a drill people: 43 days until Christmas! I don’t care if it’s still only November!
From now until Christmas I will be posting all things Christmassy; I will be doing some craft work as well as a lot of baking, so be prepared for a sugar overload people!
As you can see from the title, we are going to make a Christmas pudding. I did mine in a pudding steamer, which makes it a little easier, but you don’t need one; it’s just helpful. You can just do it in a pudding basin, but there is a little more work involved, when wrapping it up before steaming.
Be warned: the fruits do need to be soaked overnight, so prepare your fruits the day before, as it take 6 hours to steam the pudding.
So, what do you need?
- A pudding basin or steamer
- A large saucepan (for steaming the pudding)
- Two mixing bowls
- A large spoon for mixing
If you don’t have a pudding steamer, you will also need:
- Grease proof paper
These are the ingredients you are going to need:
- 175g rasins
- 175g currents
- 175g sultanas
- 140g whole glace cherrys
- 50g mixed peel
- 50g whole blanched almonds (optional)
- 1 lemon (zest)
- 1 orange (zest)
- 1 carrot grated
- 150ml brandy
- 50ml orange liqueur (such as Cointreau)
- 175g light brown sugar
- 175g fresh white breadcrumb
- 125g self-rasing flour
- 1tsp mixed spice
- 1/4 tsp grated nutmeg
- 175g butter frozen
- 2 eggs beaten
- What you will need to do first is mix all the fruit, almonds, zest, brandy, orange liqueur and the carrot in a large mixing bowl. This will need to be left overnight, and make sure you cover it.
- Next, get another bowl and mix the flour, sugar, breadcrumbs, nutmeg and mixed spice. Then add this to the fruit you prepared before. Next you will need to grate in your butter (this is why it needed to be frozen!). Add the eggs and mix!
- Next you will need to grease your pudding basin or steamer with butter and if you’re using a pudding basin, you should line the bottoms of it with grease proof paper. Now add the mixture and push down firmly. When the basin is full, make a small indent in the top. Now cover the surface with grease proof paper. Then cover the basin with double thickness grease proof paper and foil, and tie it together with string; cut off any excess material. Place an upturned saucer in the bottom of the saucepan, then place the pudding on top. Fill halfway with water, and steam for 6 hours, adding more water when needed.
- When cooled, store in a cool dry place. The pudding will keep for 1 year.
- Steam for 1 hour before serving. Enjoy with cream or ice cream.
That’s all for now, so, until next time, bye!