Christmas Pudding

The weirdest list of ingredients in this steamed pudding cook up the most fantastic traditional Christmas pudding that we all know and love. Ok, so they are mainly store-cupboard ingredients, but I still find it bizarre how something consisting mainly of dried fruit, vegetables, bread and suet can be so tasty after the goose for Christmas dinner. Anyhow, it is and here is the recipe. It is Josceline Dimbleby's 'Favourite Christmas Pudding' and makes 2-3 puddings, each serving 6-10 people.

Ingredients:

  • 100g self-raising flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 - 3/4 whole nutmeg, grated
  • 1/2 tsp ground cloves
  • 225g shredded suet
  • 275g fresh white breadcrumbs
  • 225g demerara (or light brown) sugar
  • 225g grated carrots
  • 225g grated cooking apples
  • 350g raisins
  • 225g currents
  • 225g sultanas
  • 100g mixed peel
  • 50g flaked almonds
  • 2 tbsp black treacle
  • zest and juice of 1 lemon and 1 orange
  • 1/2 large wineglass of rum or brandy
  • 4 eggs whisked lightly

Method:

1. Mix together all of the dry ingredients (up to and including the almonds on the ingredient list) in a large bowl

 

 

 

2. Melt the treacle in a pan so it is liquid

 

3. Stir in the orange and lemon juice and zest and rum or brandy to the treacle, and lastly the eggs

 

4. Pour the liquid mixture over the dry ingredients and stir thoroughly

 

5. Cover with a tea towel and leave overnight

 

6. The next day (preferably 'Stir up Sunday' - the Sunday before Advent!) butter 2 or 3 pudding basins (each about a litre)

 

7. Spoon the mixture into the basins

 

8. Cover with a double layer of buttered greaseproof paper and foil tucked in round the rim

 

9. Steam for 5-6 hours in pans of simmering water 2/3 of the way up the sides of the basins

 

 

10. When cool, re-cover and store in a cool place, before steaming for a further 2-3 hours on Christmas Day