Learning > Recipes

Christmas Pudding




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200g currants

200g sultanas

200g raisins, chopped

100g mixed peel, chopped

200g breadcrumbs

200g demerara sugar

200g suet, shredded

100g almond

200g plain flour

¼ tsp. salt

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. mixed spice

3 eggs

275ml stout

Juice of 1 lemon

Finely grated rind of 1 lemon



Blanch almonds by pouring boiling water over the nuts. Leave to stand for 5 minutes, remove skin and chop almonds finely.

In a big bowl, add in the currants, raisins, sultanas, chopped almonds and mixed peel.

Add in the breadcrumbs, suet, lemon rind and sugar. Stir and mix well.

In a separate bowl, beat the eggs and add lemon juice and stout to the eggs and mix well.

Sift flour, salt and spices together. Add flour and egg mixture to the fruit mixture, stirred and mixed well. Leave overnight in the refrigerator.

Brush bowl with butter and fill in the pudding mixture. Cover basin with greaseproof paper, pleated across the top, tied firmly with string.

Steam the large pudding for at least 8 hours. If you are making smaller puddings, steam them for 6 hours.

Leave to cool and store in a cool, dry place. To reheat the pudding, steam it for at least 2 hours.

Decorate with a sprig of holly and serve hot.


Source: Prime Magazine Dec - Jan 2017 Issue. Reproduced with permission.

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