Christmas pudding

This recipe requires preparation in advance!

This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England. I used a 5 inch spherical pudding tin to cook it in.

Christmas pudding

After the first boiling
Servings:	Servings: 10 - Makes 1 x 2lb pudding
Calories per serving:	375
Ready in:	1 day, 8 hours, 20 minutes
Prep. time:	1 day 20 minutes
Cook time:	8 hours
Difficulty:
Recipe author:	Chef
First published:	2nd April 2013

Best recipe review Complicated 5/5 But nicer than buying one! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 80g plain flour, sieved with:
• 0.75 teaspoon baking powder
• 1 teaspoon mixed spice
• 0.75 teaspoon salt then:
• 80g ground almonds
• 80g Muscovado sugar
• 80g breadcrumbs
• 120g shredded beef or vegetable suet
• ½ nutmeg, grated
• 130g prunes, stoned and chopped
• 40g dried dates, stoned and chopped
• 80g raisins
• 80g sultanas
• 80g currants
• 80g mixed peel
• 40g glacé cherries, chopped and rolled in a little flour or 40g dried cranberries
• 2 eggs, thoroughly beaten
• 100ml stout
• 85ml brandy
• Zest of a small lemon

Method

1. Mix the dry ingredients, fruit and liquids separately, then mix all three together.
2. Leave to stand overnight in a cool place.
3. Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
4. Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
5. On Christmas Day, boil for a further 2 hours.

Serving suggestions

Serve with brandy/rum butter or sauce.

Chef's notes

• I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout first.
• It is easier to chop the glacé cherries with scissors, rather than a knife.
• Every so often, pierce the pudding with a skewer and feed it with more brandy.

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