- Recipes
Christmas Pudding
Christmas Pudding
By Morrisons
Published on 25 June 2021
Why not make a new family tradition and get the family involved with making Christmas pudding on Stir Up Sunday? Sunday 22nd November is Stir Up Sunday - the last Sunday before Advent when, traditionally, families would take turns to stir the Christmas pudding mix and make a wish for the coming year.Time and servings
5 hrs 30 minsTotal time
8Servings
30 minsPrep time
5 hrsCooking time
Ingredients
- 125 g of fresh white breadcrumbs
- 150 ml of dark rum
- 100 g of glacé cherries, halved
- 1 medium of orange, zest and juice
- 50 g of self-raising flour
- 100 g of vegetable fat, plus extra for greasing
- 150 g of raisins
- 25 g of blanched almonds
- 150 g of sultanas
- 0.25 tsp of salt
- 2 large of eggs
- 1 tsp of ground mixed spice
- 1 large of carrot, finely grated
- 100 g of dark muscovado sugar
- 150 g of currants
Method
Step 1
Grease either a 1.25 litre (2 pint) or two 600ml (1 pint) pudding bowls with a little baking fat.Step 2
Stir the cherries, almonds, grated carrot, orange zest and juice, mixed spice and breadcrumbs into the fruit mixture.Step 3
Beat the baking fat and sugar together until light in texture and paler in colour. Gradually beat in the eggs. Sift in the flour, salt and spice and fold it in with a large metal spoon. Add this to the fruit mixture.Step 4
Transfer the mixture to the prepared bowl(s), pressing it down firmly. Cover the bowl(s) securely with greased greaseproof paper, tie on with string, then cover tightly with pieces of foil. Steam the puddings for 4–5 hours, taking care that the steamer does not boil dry. Top up with boiling water as necessary. (The longer you cook them, the darker the puddings will be.) If you don’t have a steamer, cook the puddings in large saucepans with enough boiling water to come about one third the way up the sides of the bowl. Cover and simmer for 4–5 hours, topping up with boiling water as needed.Step 5
Cool the puddings, remove the foil and re-cover with fresh pieces. Store in a cool, dry place. To re-heat, steam for 2 hours. Serve with brandy butter, rum sauce or fresh cream.