How to make a traditional Christmas Pudding - part 1 Recipe Video

Summary

Difficulty LevelEasyHealth IndexAverage

Servings8CuisineAmerican

CourseDessertSpecialityChristmas

Main IngredientNuts

Ingredients

750g mixed dried fruit

250g (8oz) dark muscavado sugar

60g (2oz) plain flour

150g (5oz) breadcrumbs

250g (8oz) shredded vegetable suet

1 level tablespoon ground mixed spice

1 level teaspoon ground ginger

2 medium eggs

200ml (7 fl oz) Guinness

pinch of Bicarbonate of soda, baking powder and salt

1.25litre (2pint) pudding basin, greased

3-4 tablespoons brandy, to flame

Brandy butter balls, to serve

How to make How to make a traditional Christmas Pudding - part 1

1. Place the dried fruit, brown sugar, flour, breadcrumbs, suet and spices into a large bowl and mix well.

2. Lightly beat the eggs into the Guinness and add the baking powder, salt and bicarbonate of soda.

3. Stir the Guinness into the dry ingredients and mix well.

4. Spoon the mixture into the pudding basin, pressing down well so that it all fits in the basin. Cover with a layer of baking parchment, held in place with an elastic band.

5. Place the pudding in the top of a steamer, and steam for 4/½-5 hours, ensuring that the steamer does not boil dry. Remove from the steamer and leave the pudding to cool. Cover with fresh baking parchment and store in the fridge for up to 3 months.

On Christmas Day

Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop. Steam the pudding for 1-2 hours to reheat thoroughly.

To flame, place the pudding on a warmed serving plate, place holly on top and place on table. Heat the brandy in a small saucepan and pour around the base of the pudding and ignite. Serve with brandy butter balls.
For more information please visit: http://www.goodtoknow.co.uk/recipes