Christmas Pudding
This rich and decadent Christmas pudding recipe is filled with a delightful mix of dried fruits, nuts, spices, and a hint of dark rum and stout. The pudding is steeped for 24 hours to develop deep flavors before being lovingly crafted and gently steamed to perfection. Serve this traditional festive treat to bring warmth and joy to your holiday table.
— Constant Cookbook
Ingredients
- 350g/12oz mixed dried fruitraisinscurrantssultanas
- 100g/3½oz pitted ready-to-eat prunes
- 100g/3½oz dark muscovado sugar
- 4 tbsp dark rum
- 100ml/3½fl oz stout
- 100g/3½oz chopped walnuts
- 100g/3½oz blanched almonds
- 100g/3½oz ground almonds
- 100g/3½oz fresh white breadcrumbs
- 50g/1¾oz plain flour
- 100g/3½oz frozen butter
- ½ tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- 100g/3½oz chopped glacé cherries
- 3 large free-range eggs
Instructions
- Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
- After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
- Cover with cling film and leave to stand in a cool place for 24 hours.
- After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin (or you can use a couple of sturdy rubber bands).
- Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
- Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
- Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
Yield
Makes 1 x 1.2 litre/2 pint pudding
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