Christmas Pudding

If you fancy making your own Christmas pudding, this family recipe is a winner. Moist, boozy and packed with fruit, it’s everything a traditional festive pud should be. Store it in a cool, dry place and it will keep for up to a year.

6 hrs
Serves 6
Intermediate

Ingredients

175g sultanas
150g raisins
25g any other dried fruit, such as apricots, prunes or sour cherries
125g candied peel, chopped
110g soft dried figs, chopped
110g glacé cherries
150ml brandy
1 carrot, coarsely grated (or 2 apples or quince, grated)
juice and finely grated zest of 1 orange
3 large eggs, lightly beaten
125g shredded suet
3 tbsp black treacle
175g dark muscovado sugar
125g fresh breadcrumbs
110g self-raising flour
1 tsp mixed spice

You’ll need a 1.75 litre pudding basin

Try it with...

Method

In a bowl, combine the dried fruit, peel and cherries. Pour over the brandy, give it a stir, and leave to soak overnight.
The next day, lightly grease the inside of your pudding basin with butter and place a disc of greaseproof paper at the bottom of it.
In a bowl, combine the grated carrot, orange juice and zest, eggs and suet.
Stir in the treacle, sugar, breadcrumbs, flour and spice. Mix well. Drain the soaked fruit, then fold this through the mixture.
Pour the mixture into your pudding basin. Cover with greaseproof paper, then a layer of foil. Tie a piece of string around the collar of the basin to seal.
Place a saucer in the bottom of a pan big enough to hold your pudding basin. Fill the pan with water and bring to the boil. Place your pudding basin in the pan, on top of the saucer. Cover and steam for 3-3½ hours, topping up the water if it reduces too much. Once cooked, allow your pudding to cool and store it (in its basin) in a cool, dry place.
The Big Day! Re-heat your pudding by steaming it for a further 3 hours. Serve with brandy butter or fresh cream.
Tip: Try the traditional trick of lighting a ladle-full of brandy and pouring it over your pudding when serving for added drama!
Tip: Christmas puds are usually made at least a month before they’re eaten. The longer they’re left to mature, the better they taste and – if properly sealed and stored – they’ll keep for up to a year.