Traditional Christmas pudding
MAKE IT YOURSELF TRADITIONAL
CHRISTMAS PUDDING
Nothing gets you into the seasonal spirit quite like stirring brandy into a big bowl of dried fruit for a homemade pud.
Serves 12 Prepare 20 minutes + soaking
Cook 4 hours + reheating
- 250g vine fruit mix
- 125g flame raisins
- 75g currants
- 175ml brandy, plus extra to feed and flambé
- Butter, for greasing
- 3 British Blacktail Medium Free Range Eggs, beaten 125g vegetable suet
- 175g Billington's Dark Muscovado Sugar
- 125g fresh breadcrumbs
- 125g self-raising flour
- 2 tbsp black treacle
- 1 eating apple, grated. core discarded
- 1 tsp mixed spice
1. Mix all the dried fruits in a bowl and pour over the brandy. Stir, then cover the bowl and leave to soak for at least 6 hours, but preferably overnight.
2. Grease a heatproof 1.5L pudding basin (one with a lid works best) with butter and place a small disc of parchment paper in the centre. Half fill a large saucepan with water (big enough to fit the basin) and bring to the boil with the lid on, Alternatively, fit an appropriately sized steamer over the top and cover.
3. In a large bowl, stir together the remaining pudding ingredients. Pour in the steeped fruit and all the liquid from the bowl, and stir,
4. Spoon the mixture into the prepared basin and secure with a lid if you have one, then wrap the basin in foil. If you don't have a basin with a lid, cover the top with a double layer of buttered foil and seal with string to hold it in place. Place the pudding in the pan of simmering water, or into the steamer above it, and simmer for 4 hours. Top up the water every so often to stop the pan boiling dry.
5. When the pudding has steamed for 4 hours, remove from the pan and unwrap. Keep in a cool, dark place wrapped in clean foil until ready to eat, drizzling (known as feeding) it with brandy every couple of weeks The pudding will keep for around 2 months and will improve over time. 6. On the day of eating, steam for 12 hours, or microwave for 10-15 minutes on low, until piping hot throughout. Turn the pudding out of the basin onto a good-sized serving plate with a rim around the edge. Gently heat the brandy in a small saucepan or metal ladle, until really hot but not boiling. Pour over the pudding and carefully and immediately light the brandy to flambé. Serve with custard, cream or brandy butter.
