Best Christmas Pudding

    12 hours 20 minutes

    Christmas puddings are best made about a month in advance so the flavours have time to mature and blend.

    59 people made this

    Makes: 1 pudding

    • 100g raisins
    • 150g sultanas
    • 150g figs, diced
    • 75g mixed peel, diced
    • 100g glace cherries, halved
    • 80ml brandy
    • juice and zest of 1 orange
    • 100g unsalted butter, softened
    • 165g muscovado or dark brown sugar
    • 3 eggs, beaten
    • 100g self raising flour
    • 100g breadcrumbs
    • 30g almond meal
    • 1 apple, grated
    • extra butter, for greasing

    Preparation:20min  ›  Cook:4hours  ›  Extra time:8hours soaking  ›  Ready in:12hours20min 

    1. Put the dried fruit into a ceramic or glass bowl with the brandy, juice and orange zest. Cover and let soak overnight.
    2. Add remaining ingredients and mix well until combined.
    3. Grease a 1 1/4 litre pudding basin and line the base with non-stick baking paper. Spoon the pudding mixture into the basin, ensuring there is room for expansion during cooking. Press mixture down well.
    4. Cover with a pleated piece of buttered foil (the pleat allows for expansion), buttered side towards the pudding. Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the steaming saucepan.
    5. Put the basin in a large saucepan. Pour in boiling water to come halfway up the basin. Cover, bring to the boil, reduce heat and simmer 4 hours, topping up water as needed.
    6. Leave the pudding to cool then remove from the saucepan. Replace the string, foil and paper with a fresh lot. Store in a cool dark place until needed. Before serving, steam in exactly the same way for 1 1/2 hours.

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