Traditional Christmas Pudding - Part 1: Ingredients and Preparation Recipe Video
Forget presents, we all know a delicious Christmas Pudding is the best part of any Christmas. Sue McMahon, food editor of our sister magazine, Woman’s Weekly, shares her mum’s tried and tested recipe in our step-by-step video recipe.
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
Directions
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
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
Editors Review
Christmas really does not feel like christmas unless there is a rich and delicious christmas pudding served as a dessert, right? Worried that the cooking is too time consuming and cumbersome? Well, not any more! Watch part 1 of the 2 part video series on making the perfect christmas pudding.Questions, Comments and Reviews
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