Traditional christmas pudding - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
- 225 g Unrefined molasses sugar
- 225 g Sultanas
- 175 g Suet shredded
- 225 g Raisins
- 225 g Breadcrumbs
- 100 g Candied peel chopped
- 110 g Apricot(s) dried, chopped
- 1 tsp Nutmeg grated
- 100 g Prunes pitted, chopped
- 1 tsp Cinnamon ground
- 150 ml Beer dark
- 1 tsp Ginger (ground)
- 4 tbsp Rum
- Cloves (ground)
- 4 Egg(s) (free range) beaten
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1
Place all the fruits in a large mixing bowl with the beer and rum, cover and leave to soak overnight.
For this step you'll need:
- 225g Sultanas
- 225g Raisins
- 100g Candied peel chopped
- 110g Apricot(s) dried, chopped
- 100g Prunes pitted, chopped
- 150ml Beer dark
- 4 tbsp Rum
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2
Next day, stir in the rest of the ingredients, stirring well to combine.
For this step you'll need:
- 225g Unrefined molasses sugar
- 175g Suet shredded
- 225g Breadcrumbs
- 1tsp Nutmeg grated
- 1tsp Cinnamon ground
- 1tsp Ginger (ground)
- 4 Egg(s) (free range) beaten
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3
Divide between 2 1.2 litre (2 pint) greased pudding basins (leaving room for the puddings to rise) and smooth the tops.
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4
Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil.
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5
Tie securely and place in 1 or 2 large pans and pour in boiling water to come halfway up the basins.
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6
Cover and cook for 6 hours, topping up with boiling water as needed.
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7
Cool completely, then wrap in fresh greaseproof paper and foil.
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8
Store in a cool, dark place until needed. The puddings will keep for 3 months.
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9
To reheat simply steam the puddings for 2 hours.