Christmas pudding
From Cookipedia
This recipe needs advance preparation!
| Christmas pudding | |
|---|---|
 |
| After the first boiling | |
| Servings: | Makes 1 large pudding |
| Ready in: | 1 day, 8 hours, 20 minutes |
| Prep. time: | 1 day 20 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
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This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 120g plain flour, sieved with
- 1 teaspoon baking powder
- 120g ground almonds
- 120g Muscovado sugar
- 120g breadcrumbs
- 180g shredded beef or vegetable suet
- 1 teaspoon mixed spice
- 1 teaspoon salt
- ½ nutmeg, grated
- 120g prunes, stoned and chopped
- 60g dates, stoned and chopped
- 120g raisins
- 120g sultanas
- 120g currants
- 120g mixed peel
- 60g glacé cherries, chopped and rolled in a little flour
- 3 eggs, thoroughly beaten
- 150ml stout
- 125ml brandy
- Juice of ¼ of a lemon
Method
- Mix the dry ingredients, fruit and liquids separately, then mix all three together.
- Leave to stand overnight in a cool place.
- Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
- Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
- On Christmas Day, boil for a further 2 hours.
Serving suggestions
Serve with brandy/rum butter or sauce.
Chef's notes
- I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout.
- It is easier to chop the glacé cherries with scissors, rather than a knife.
- Every so often, pierce the pudding with a skewer and feed it with more brandy.
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