We’re a little late with our Christmas pudding making this year but there’s still enough time to let it mature and taste extra scrummy.
We absolutely suggest making your own too. I am definitely a Christmas pudding convert in the last 10 years. Homemade is most definitely the way to Christmas pudding perfection. It’s also a family tradition to get together, make the pudding and each have a stir and make a wish.
If you fancy a try, here’s our recipe (tried, tested and very, very yummy!). It’s enough for a large pudding for 8.
Ingredients (excuse the ounces, my grandmother doesn’t do grams):
- 8oz Moist Brown Sugar
- 8oz Sultanas
- 8oz Raisins
- 8oz Currants
- 4oz Candied Peel (personally, I can’t abide the stuff so I replace it with 4ozs of extra dried fruit instead)
- Flour (plain or self raising)
- Rind of 1 Lemon
- 4oz Breadcrumbs (slightly stale bread is the best, no crusts)
- 3 Eggs
- Sale Spoon of Nutmeg
- 1/2 Teaspoon of Salt
- 1/4 Pint of Milk
- Small Wine Glass Brandy (I always add a little more!)
- Mix all the dry ingredients together
- Make a well in the middle and add the beaten eggs, milk and brandy
- Mix very well (add in your sixpence if you want to)
- EVERYONE HAVE A STIR AND MAKE A WISH!!!
- Pour into a well greased pudding basin
- Cover with doubled up greaseproof paper and tie with string – put a crease into the greaseproof paper to allow the pudding to expand a little
- Cover with cotton/muslin and tie with string
- Take the opposite corners of the cotton/muslin and tie in a knot on the top
- Put into a large lidded saucepan – we use our pressure cooker
- Poor in boiling water to just under the lip of the pudding basin
- Pop on the lid and leave plopping away for 5-6 hours – make sure you top up the water to make sure it doesn’t boil dry
- After 5-6 hours take out and leave to cool
- On Christmas morning, repeat steps 8-11. We put ours on first thing in the morning and then take it off when we run out of hobs!!
- When ready to eat, turn onto a plate, stick in some holly and add some brandy butter
Handy tip – If you have a slow cooker we have it on good word that you can use that instead. You then you don’t need to keep topping up the pan.