Round Christmas Pudding Recipe
Summary
Main IngredientCarrot
Ingredients
| 6 oz/175 g carrots | ||
| 6 oz/175 g no-need-to-soak pitted prunes | ||
| 2 lemons, preferably unwaxed | ||
| 8 oz/225 g unsalted butter | ||
| 8 oz/225 g dark muscovado sugar | ||
| 6 eggs, size 3, beaten | ||
| 6 oz/175 g self-raising flour, sieved | ||
| 3 tbsp cane molasses or black treacle | ||
| Nutmeg | 1 Teaspoon, freshly grated | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| 8 oz/225 g raisins | ||
| 8 oz/225 g currants | ||
| 8 oz/225 g sultanas | ||
| 4 oz/100 g chopped mixed peel | ||
| Breadcrumbs | 8 Ounce | |
| 2-3 tbsp brandy, sherry or orange juice | ||
| 2-3 tbsp brandy (optional) to serve | ||
| Holly sprig to decorate | ||
Directions
Peel and coarsely grate the carrots, then reserve.
Using scissors or a sharp knife, cut the prunes into small pieces.
Finely grate the rind from the lemons.
Cream the butter and sugar until pale and creamy, then beat in lemon rind.
Add the eggs, a little at a time, with 1 tbsp flour, beating well after each addition.
Stir in cane molasses or black treacle.
Fold in the remaining flour and spices, then add grated carrots and dried fruit, including peel and prunes.
Mix well.
Stir in breadcrumbs, juice from lemons, and enough brandy, sherry or orange juice to give a soft dropping consistency.
Cover loosely and leave in a cool place overnight.
Cut out two circles of greaseproof paper, approx 4 in/10 cm in diameter, then make four to five 1 1/2 in/4 cm slits towards centre of each circle (this helps it to curve into mould).
Lightly grease a round Christmas pudding mould, place a paper circle in each half, then brush with oil.
Divide the pudding mixture between halves, then fit them together.
Put mould in its stand, then place in a large saucepan half-filled with boiling water.
Steam for 8 hrs, replenishing water as needed.
Remove from pan and leave to cool.
Store in a cool, dry place.
When ready to use, re-steam for 4 hrs.
Heat brandy if using, then pour over pudding and ignite immediately.
Decorate and serve.
Using scissors or a sharp knife, cut the prunes into small pieces.
Finely grate the rind from the lemons.
Cream the butter and sugar until pale and creamy, then beat in lemon rind.
Add the eggs, a little at a time, with 1 tbsp flour, beating well after each addition.
Stir in cane molasses or black treacle.
Fold in the remaining flour and spices, then add grated carrots and dried fruit, including peel and prunes.
Mix well.
Stir in breadcrumbs, juice from lemons, and enough brandy, sherry or orange juice to give a soft dropping consistency.
Cover loosely and leave in a cool place overnight.
Cut out two circles of greaseproof paper, approx 4 in/10 cm in diameter, then make four to five 1 1/2 in/4 cm slits towards centre of each circle (this helps it to curve into mould).
Lightly grease a round Christmas pudding mould, place a paper circle in each half, then brush with oil.
Divide the pudding mixture between halves, then fit them together.
Put mould in its stand, then place in a large saucepan half-filled with boiling water.
Steam for 8 hrs, replenishing water as needed.
Remove from pan and leave to cool.
Store in a cool, dry place.
When ready to use, re-steam for 4 hrs.
Heat brandy if using, then pour over pudding and ignite immediately.
Decorate and serve.
Chef
