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- Christmas Pudding
Back Christmas Pudding
Why not make a new family tradition and get the family involved with making Christmas pudding on Stir Up Sunday? Sunday 25th 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.
- 150g currants
- 150g sultanas
- 150g raisins
- 150ml dark rum
- 100g glacé cherries, halved
- 25g blanched almonds
- 1 large carrot, finely grated
- 1 medium orange, zest and juice
- 1 tsp ground mixed spice
- 125g fresh white breadcrumbs
- 100g vegetable fat, plus extra for greasing
- 100g dark muscovado sugar
- 2 large eggs
- 50g self-raising flour
- ¼ tsp salt
Total time required
- Preparation time:
- Cooking time:
The day before you make the pudding, stir together the currants, sultanas, raisins and rum or brandy in a large mixing bowl. Cover and leave to soak in a cool place, stirring once or twice.
- Grease either a 1.25 litre (2 pint) or two 600ml (1 pint) pudding bowls with a little baking fat.
- Stir the cherries, almonds, grated carrot, orange zest and juice, mixed spice and breadcrumbs into the fruit mixture.
- 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.
- 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.
- 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.