Based on my Mum’s classic recipe
I’ve been meaning to write this down for years now, every year I make the puddings and I have to keep finding my little notes that I have everywhere and piece it all together. So here it is, a bit random for this site I know, but you never know with Xmas around the corner and puddings needing some alone time before the big day, this might just help a load of you who aren’t sure what type of Xmas pudding to make.
This makes a dark rich Xmas pudding, that I always have with thick tinned cream, although I make brandy custard for other family members. This recipe makes enough for a single 1.2lt pudding bowl (give or take).
Prep Time: 30 mins (plus 48hrs)
Total Cooking Time: 8 hrs (Pre-steam, then cooking on THE DAY)
Servings: 8 – 10 per pudding (LOL I am clearly being skinny when I write this bit)
Calories: Many, but it’s going to be around 500 – 600 per serving depending on the choice of accompaniments, obviously more Brandy makes it less, because who can count after a skinful of decent Brandy? 🙂
Stuff you need
- Pudding Basins (Amazon have some here)
- Baking Paper
- Cling Film
- Tin foil
- String
- Steamer (if you’re posh), or large saucepan with lid
Ingredients
- 85 g (3oz) White breadcrumbs (make your own; it isn’t hard and doesn’t take long)
- 35g (1.2oz) Plain flour (may need a little more depending on your booze requirements)
- 85 g (3oz) Suet
- 150 g (5oz) Dark Muscovado
- 85 g (3oz) Dried Sultanas
- 85 g (3oz) Dried Raisins
- 35 g (1.2oz) Dried Currants
- 35 g (1.2oz) Mixed Peel
- 35 g (1.2oz) Dried Cranberries (I hate Cherries, so I swap them for cranberries, but you can use Cherries if you want, I won’t hold it against you)
- 35 g (1.2oz) Chopped Nuts
- 4-5 tblsp Lemon Juice
- 1-2 tblsp Black Treacle
- 1 tsp Ground Mixed Spice
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cinnamon
- 2 large eggs
- 120 ml (4floz) Stout (I use Mackesons, because my Mum did and my Nan before her)
- Here’s the all important Booze part (You can leave this out and skip the soaking if you don’t want booze in your Xmas pudding … but seriously, what is wrong with your life if you have to make a choice like that)
- 2-4 tblsp Brandy
- 2-4 tblsp Dark Rum (or spiced, whichever floats your boat)
- 2-4 tblsp Whiskey (Again, single or blend, I use Bells or Teachers, whichever is to hand, because those are what my Dad drank on the rare occasion he drank)
Instructions
- This is the most important bit, put the sugar, lemon juice, treacle and booze in a bowl. Add the fruit and mixed peel. Mix well, ensuring the sugars are incorporated. Cover with cling film and leave it in a cool, dry place for 24-48 hours. The fruit should look very plump with minimal fluid left in the bowl.
- Put the breadcrumbs, flour and suet into a large mixing bowl and mix well, this is quite important, you don’t want little clumps through the mixture.
- Stir in the soaked fruit (with the booze, don’t let that escape!), the chopped nuts and the spices, then make sure you mix it all well. This is where you can invite everyone in the family to stir the mixture if you want.
- Cover the mixing bowl with cling film and leave overnight in a cool, dry place or the fridge, to allow all of the awesome flavours time to blend.
- Spoon the mixture in a well greased basin (I use butter, real butter for this one despite my heart attack) and press down well. Place a circle of Baking Paper on top of the pudding. Then cover with foil and tie securely with string. Unless your bowls have lids, you can put the lid on first, you can still cover with foil for added happiness. Steam the pudding for around 7 hours, topping up the steamer or pan with water as required.
- Once cooked remove from the steamer or pan and remove the covers. Allow to cool completely then cover again with fresh parchment and foil. (if you’re using lids, you will need to take it off to be able to replace the parchment).
- Store in a cool dry place until Christmas.
Serving
Steam the pudding for another 2 hours or you can use the microwave like me, I remove the foil and cover with cling film and pierce it, then put the pudding in the microwave and heat on full power for around 10 minutes, pausing half way through for a minute. Turn the pudding out onto a plate. Pour a little whisky, brandy or rum over the pudding and let it burn bright, we use one of those long hob igniters. I know this should be pretty obvious, but please allow the flames to subside before serving, I do not want you to blame me for you burning your house down.
Remember to keep an eye on the water level in the pan and top up as required to ensure the pan does not boil dry.
