Christmas pudding
By: Tamasin Day-Lewis From: Tamasin's Great British Classics
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Christmas pudding
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Tamasin Day-Lewis creates the perfect Christmas pud - dark, delicious, chockfull of fruit, and boozy to boot!
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Tips and suggestions
- Eat with...
- Rum or Brandy Butter
Ingredients
- 200g plain flour
- 1 tsp ground Cinnamon
- 1 tsp mace
- 1 tsp ground Cloves
- 1 tsp ground Ginger
- 1 tsp ground allspice
- 200g sultanas
- 200g raisins
- 200g currants
- 225 g pitted ready-to-eat Agen prunes
- 225g Dried apricots
- 225g stoned Dates
- 450g molasses sugar
- 110 g shelled brazil nuts, chopped
- 110g Almonds
- 200g brown breadcrumbs
- 2 crisp eating Apples
- 1 large Carrot, Peeled and grated
- 170g beef or vegetarian suet, or substitute melted butter
- 6 Eggs, beaten
- 3-4 tbsp Milk
- 1 Orange, juice and grated zest
- 60 ml Somerset cider Brandy, (or substitute cognac)
- 300ml Guinness
Method
1. Lightly butter 3 x 600ml pudding basins.2. Sift the flour into a very large bowl. Add the reamining ingredients and beat, until everything is throughly combined. The mixture should have a dropping consistency.
3. Fill the pudding basins to just over three-quarters full. Cover with a pleated layer of greaseproof paper and put a pleated layer of foil on top; this will allow the pudding to rise. Tie securely with kitchen string.
4. Place the puddings in a large, heavy bottomed sacepan or casserole dish on a trivet or layer of foil. You may need to use more than one saucepan. Fill the pan with boiling water, to reach halfway up the sides of the puddings. Cover with a lid and bring to the boil. Cook at a gentle simmer for 6 - 7 hours, topping up with water every couple of hours if you need to.
5. Take the puddings out of the water, remove the foil and greaseproof and leave to cool. Cover the puddings with fresh graseproof and foil and store until ready to use. If you have made the puddings in advance, they may be fed with extra brandy through skewer holes.
6. Before serving on Christmas Day, the puddings should be steamed for a further 2-3 hours.
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Latest Comment
View all comments (4)I COOKED EXTRA AND ATE SOME OF THE PUDDINGS THE FOLLOWING YEAR. THEY WERE EVEN BETTER. I COOKED THEM IN PLASTIC PUDDING BASINS AND STORED THEM IN THE LARDER. CAME BACK TO THIS SITE THIS YEAR TO CHECK RECIPE, THIS YEARS(AND NEXTS)PUDS ARE BUBBLING AS I WRITE
These sound really nice... Does anyone know how long they can be stored for???
This is probably the best puddings I have cooked. Only tried it the once, about 3 years ago now, and have since been making it every Christmas, well worth it.
I got this recipe from the Daily Telegraph a couple of years ago. Best Christmas pud ever. Had to make it all in a bucket. Everyone who tried it loved it so much I now have to make this each year. Thanks you you