Holidays & Special Occasions
Christmas Pudding
The Quirky Foodster Team
Ingredients
- 500 g (3 1/3 cups) Mixed dried fruit (raisins, currants,
- 150 g (1 cup) Suet (beef or vegetable)
- 150 g (3/4 cup packed) Dark brown sugar
- 150 g (2 cups) Fresh breadcrumbs
- 100 g (3/4 cup + 1 tbsp) Plain flour
- 2 tsp Mixed spice
- 3 Eggs
- 1 medium Apple, grated
- 1 Orange, zest and juice
- 4 tbsp Brandy, plus extra for flaming
Method
- In a very large bowl, combine the dried fruit, suet, brown sugar, breadcrumbs, flour and mixed spice.
- In a separate bowl, whisk the eggs, then stir in the grated apple, orange zest, orange juice and brandy.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until everything is evenly combined.
- Grease a pudding basin well and spoon in the mixture, pressing down firmly and leaving a little space at the top.
- Cover with a double layer of greaseproof paper and a layer of foil, pleated in the centre to allow for expansion, and tie securely with string.
- Place the basin in a large pot on an upturned saucer or trivet, and pour in boiling water to come halfway up the sides of the basin.
- Cover the pot and steam gently for 6 hours, topping up the water as needed, until the pudding is dark and firm.
- Cool completely, then re-cover with fresh greaseproof paper and foil, and store in a cool, dark place to mature for several weeks.
- On the day of serving, steam the pudding again for about 2 hours to reheat thoroughly.
- To serve, warm a little extra brandy, carefully ignite it, and pour it flaming over the pudding at the table.
Introduction: A dense, dark steamed pudding packed with dried fruit, suet and spices, and traditionally soaked in brandy and set alight at the table, Christmas pudding has been the customary end to the English Christmas dinner since Victorian times, often made weeks or months in advance to mature.
Cultural Background: A dense, dark steamed pudding packed with dried fruit, suet and spices, and traditionally soaked in brandy and set alight at the table, Christmas pudding has been the customary end to the English Christmas dinner since Victorian times, often made weeks or months in advance to mature.
Storage: Once matured and wrapped, store in a cool, dark place for up to 2 months before the final steaming; after final steaming, refrigerate leftovers for up to 5 days.
Reheating: Reheat by steaming for about 1 to 2 hours, or in short bursts in a microwave for individual slices, until piping hot throughout.
Tips: Make the pudding several weeks ahead if possible, as the flavour deepens significantly during maturing. Take care when igniting brandy for serving; warm it gently first and use a long match, keeping well clear of the flame.
Variations: Some recipes add chopped glacé cherries or mixed candied peel for extra sweetness and colour. A silver coin is traditionally hidden inside for good luck, a custom still followed in some households. A vegetarian version uses vegetable suet in place of beef suet, which is now widely available. For a vegetarian version, use vegetable suet in place of beef suet, which produces a very similar texture and is now the standard choice in many households regardless of dietary preference.
Nutrition: Calories: 420 kcal | Protein: 6 g | Carbs: 62 g | Fat: 16 g
FAQs:
Q: Why is Christmas pudding made so far in advance?
A: The long maturing period allows the flavours from the dried fruit, spices and brandy to deepen and mellow, resulting in a richer, more complex pudding by Christmas Day.
Q: Is it safe to set the pudding alight?
A: Yes, when done carefully: gently warm the brandy first so it ignites easily, then pour it over the pudding and light it with a long match, standing back from the flame.
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