Traditionally, Christmas pudding is made on Stir-Up Sunday — the Sunday before Advent, so the last Sunday in November. However, I often make mine in the first week of December. Stir the pudding clockwise and make a lucky wish before packing it into the pudding bowl! A coin can also be added to the mix for one lucky eater to find. If you do this, remember to warn everyone before they merrily tuck in and break a tooth on the coin!
This pudding is a light and healthy one. For a richer version, leave out the satsuma and dash of brandy, adding instead 1 tbs dark muscovado sugar, 5ml red port, 10ml cointreau and 15ml brandy.
Ingredients for a pudding that will serve 6-8
- 4oz/113g raisins
- 3oz/85g currants
- 1¾oz/50g sultanas
- 1½oz/43g blanched almonds
- 1½oz/43g wholemeal breadcrumbs
- 1¼oz/35g self raising flour
- 2 eggs, beaten
- juice of 1 satsuma
- 1 apple grated
- ¾oz/22g glace cherries
- 1oz/28g mixed peel
- 2 tsp cinnamon
- 1 tsp ginger
- 1½ tsp mixed spice
- 3 pinches nutmeg
- ¼ tsp ground cloves
- a dash of brandy
1. In a large mixing bowl, combine all the ingredients, stirring well.
2. Transfer to a greased pudding bowl, approximately 5 inches/13cm wide at the top and 4 inches/9cm deep, packing it all in tightly. Cover with a circle of greaseproof paper and then one of foil (both larger than the diameter of the bowl), securing them over the side of the bowl with string or an elastic band.
3. Steam the sealed pudding in a pan of simmering water, with the lid on, for 4 hours. Top up the water whenever necessary so it doesn’t burn dry.
To store: Cover with fresh greaseproof paper and foil and store in a cool dark cupboard for up to a month.
To reheat: Steam for 2 hours to reheat or turn out of the pudding bowl onto a serving plate and microwave for 4-5 minutes.
Categories: recipes
