Christmas pudding recipes
Our top 3 of 22 Christmas pudding recipes
- 200g/8oz Plain Flour
- 100g/4oz Breadcrumbs
- 200g/8oz Shredded Suet
- 200g/8oz Brown Sugar
- 200g/8oz Grated Apple
- 300g/12oz Currants
- 400g/1lb Raisins
- 300g/12oz Sultanas
- 1 Lemon
- ½pint/230ml Beer/Ale/Stout
- 1Tbsp Nutmeg
- 1Tbsp Mixed Spice
- 4Tbsp Black Treacle
- 2 Grated Carrots
- 4 Eggs
- 200g/8oz Glace Cherries
- Sift together all of the dry ingredients
- Add the Breadcrumbs and mix
- Add the Suet, Fruit and Carrot
- Mix thoroughly
- Add Eggs and Alcohol
- Mix thoroughly using your hands (It's best)
- Grease a 3pint pudding basin with butter and fill until half an inch from the top
- Lay a piece of Greaseproof on the work surface and place a sheet of foil on top
- Fold in half then fold one side out again so there is a 1 inch pleat
- Lay over the pudding basin and tie tight with string
- Steam for 4 1/2 - 5hours until it feels firm
- (Any left over mix should make another 2pint pudding if you're lucky)
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- The Mixture
- 1. Mix flour, bread crumbs, suet, and mixed dried fruit into a large bowl.
- 2. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well.
- Allow mixture to stand over night in a covered bowl.
- 3. Place mixture into well greased pudding bowl. Cover with grease proof paper and secure with string.
- 4. Stem it for about 5-6 hours or cook it in pressure cooker for about 2 hours..
- 5. Allow to mature for approximately one month before final serving.
- The Serving
- 1. Steam it using a saucepan of water on a low heat for two hours, being careful not to let any water enter the pudding or the saucepan to boil dry.
- 2. The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight.
- 3. Ideally serve with a brandy or whisky sauce.
If you are adding 5p pieces, boil them first for 5 minutes, dry them and rub them in a little flour before adding to the mixture. The pudding can be kept for weeks before Christmas.
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- 8 oz currants
- 8 oz sultanas
- 6 oz raisins
- 2 oz mixed peel
- 1 tablesp mixed spice
- 1 teasp nutmeg
- 4 oz brown sugar
- 6 oz fat (margarine)
- 9 tablesp milk
- 6 tablsp brandy
- 1 tablesp golden syrup
- 1 tablesp apricot jam
- 1 orange (rind and juice)
- 5 oz self raising flour
- 5 oz light bread crumbs
- 4 eggs slightly beaten
- Wash and dry all fruit and peel.
- Cream fat and sugar well.
- Sift together flour, mixed spice and nutmeg and add bread crumbs.
- Add altenatively to the creamed fat, the flour and crumb mixture and a little at a time of the beaten eggs.
- Then add dried fruit, a little at a time.
- Add milk and brandy a spoonful at a time, stirring slowly. Add rest of the indregients and stir.
- Line bottom of a greased pudding bowl.
- Spoon mixture into bowl.
- Cover with greaseproof paper and tie tightly with string. Put in a saucepan of boiling water and boil slowly for 5 to 6 hours, adding water to the saucepan only when needed.
- On Christmas day, warm throough thoroughly in a saucepan of boiling water.