I started making a christmas pudding in 2008 and it has now become a bit of a family tradition. The recipe comes from Mary Berry’s complete cookbook and although the steaming part is time consuming the end results are well worth it! ( Don’t forget to make a wish when stirring the ingredients together!! )

90g Self Raising flour

125g chilled butter grated

30g Blanched Almonds shredded

125g Carrot grated

250g Raisins

125g Currants  ( I just buy a cheap bag containing a mixture of dried fruit totalling 500g )

125g Sultanas

125g Fresh Breadcrumbs

A quarter of a tsp grated nutmeg

60g Mixed candied peel

90g Light muscovado sugar

Grated zest and juice of 1 lemon

2 Eggs beaten

Butter for greasing

75ml Dark Rum or Brandy

Brandy butter to serve

1) In a large bowl combine the flour , butter , almonds , carrot , raisins , currants , sultanas , breadcrumbs , nutmeg , candied peel , sugar and lemon zest.Add the lemon juice and eggs and stir until well combined ( make your wish! )

 

Don't forget to make your wish!!

2) Lightly butter the pudding bowl, spoon in the pudding mixture and level the surface.

3) Cover with buttered greaseproof paper then foil both pleated in the middle . Secure the paper and foil in place by tying string under the rim of the bowl.

 

Waiting to be steamed

 

4) Put the bowl into a saucepan of simmering water making sure the water comes halfway up the side of the bowl . Cover and steam topping up with boiling water as needed for about 6 hours.

5) Remove the bowl from the pan and leave to cool , remove the paper and foil covering, make a few holes in the pudding with a fine skewer ( or fork!! ) and pour in the rum or brandy.

6) Cover the pudding with fresh greaseproof paper and foil and store in a cool place for up to 3 months.

7) To reheat for serving steam the pudding for 2 to 3 hours and serve at once with brandy butter.

 

To make the Brandy Butter

 

Make your own Brandy Butter by creaming together 250g each of unsalted butter and caster sugar and 90ml of Brandy . The Brandy butter can be frozen for up to 3 months.

 

Pictures of the finished pudding to follow after christmas day of course!!

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