Although we still have quite a few weeks before the big day, now is the time to make your christmas pudding. My fabulous cousin Jane makes puddings for all of the family every year, and they are always devoured! Based on a Delia Smith recipe, this one has been tried and tested and modified to make the perfect pudding! The recipe may look a bit intimidating, but making your own pudding is really worth it. This recipe makes two good 2 pint puddings.
Ingredients
8oz fine breadcrumbs
10oz soft dark brown sugar (muscavado)
8oz raisins
8oz sultanas
12oz – 1 lb currants
8oz butter
4oz mixed peel
6 eggs
2oz glacé cherries (chop them up quite small)
6oz cream flour
3oz chopped almonds
1 cooking apple
grated peel of 1 lemon and 1 orange
2 tsps mixed spice
1/2 tsp nutmeg
1/4 tsp cinnamon
150ml stout (Guinness)
1 measure of whiskey
uncoloured twine for cooking
Method
1. In a large mixing bowl sift flour with the spices
2. Add breadcrumbs and sugar and stir well, followed by the butter
3. In a smaller bowl mix the raisins, sultanas, currants, mixed peel, cherries, almonds, grated apple, grated orange and lemon peel
4. Add the fruit mix to the bowl of flour and spices
5. Beat the eggs together well, make a well in the dry ingredients and gradually add in the eggs
6. Add in the whiskey stir well
7. Add in the Guinness gradually ( it may curdle a bit, but don’t worry just mix well)
8. Set aside, cover and leave overnight (at least 12 hrs)
Cooking:
1. Grease a pudding bowl and double line the top of it with grease proof paper
2. Fill the bowl with pudding mix making sure it’s compact- you don’t want holes in the middle of the pudding (leave about an inch at top of bowl when filling)
3. Cover bowl with grease proof paper, make fold in centre of paper, and tie the twine around the rim of the bowl
4. Repeat this step but with a muslin cloth on top
5. Steam for 7 hours
When cooked remove covers and once cooled put fresh grease proof paper or a lid over it. Set aside to mature for a few weeks, it’s worth the wait!
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