The King's Christmas Pudding
I made it!
4 people made this
This recipe is said to be adapted from one that was used in the time of King George I. I am not sure about that but I do know it tastes really good even if it takes some work and a lot of time. (This makes two ~1kg puddings.)
250g fresh breadcrumbs
250g brown sugar
90g glace cherries
150g mixed peel
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
1 teaspoon salt
250g plain flour
375g butter, softened
30 min › Cook:
7 hours › Extra time:
30 days resting › Ready in:
30 days 7 hours 30 min
In a large bowl mix together all the dry ingredients.
Whisk the eggs until they are frothy then add the milk and brandy.
Stir milk/brandy mixture with the butter and dry ingredients. Cover the bowl and let sit for 12 hours.
Divide the mixture between two approximately 1 litre pudding bowls ensuring there is at least 3cm room to rise.
Cover with a doubled sheet of baking paper then a layer of foil. Tie down securely.
Turn a side plate upside down and place at the bottom of a large saucepan of boiling water. Place the pudding bowl on this. Water should come within 3cms of the top of the bowl.
Simmer for 5 hours checking the water level frequently to top up when it evaporates.
When boiled for 5 hours cover with a clean top and place in a cool spot to mature for at least a month.
On Christmas Day boil them for at least 2 hours before serving with custard or a brandy sauce.
Loved the fruit combination in this recipe.
- 19 Jan 2015
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