Emma The traditional end to Christmas Day, a steamed fruity Christmas Pudding, make-ahead on Stir- up Sunday and serve with a dollup of cream.
Ingredients
175g each raisin, currants and sultanas
140g whole glacé cherry
50g mixed peel
50g whole almonds
zest 1 orange
50ml/2fl oz orange liqueur, such as Grand Marnier
175g light muscovado sugar
125g self-raising flour
1 tsp mixed spice
¼ tsp grated nutmeg
175g butter, frozen
2 eggs, beaten
butter, for greasing
Equipment
Large mixing bowl
Wooden Spoon
Grater
Pudding Basin
Method
Mix the fruit, almonds, orange zest and orange liqueur in a large mixing bowl.
Cover and leave to soak overnight.
Mix all the dry ingredients together.
Add to the soaked fruit mixture.
Grate in the butter, then add the eggs and stir. (Don’t forget to make a wish!)
Grease the pudding basin with butter and line the base with greaseproof paper.
Spoon in the mixture and press down well.
Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string.
Lower the pudding into a pan with an upturned saucer in the base.
Fill with water until it comes halfway up the sides of the bowl.
Steam for 6 hrs, topping up with water as necessary.
Allow to cool, then store in a cool, dry cupboard.
The pudding will keep for up to a year.
On Christmas Day, steam for 1 hr before serving.
Christmas Pudding
Equipment
- Large mixing bowl
- Wooden spoon
- Grater
- Pudding Basin
- Greaseproof paper
Ingredients
- 175 g each raisin currants and sultanas
- 140 g whole glacé cherry
- 50 g mixed peel
- 50 g whole almonds
- zest 1 orange
- 50 ml/2fl oz orange liqueur such as Grand Marnier
- 175 g light muscovado sugar
- 125 g self-raising flour
- 1 tsp mixed spice
- ¼ tsp grated nutmeg
- 175 g butter frozen
- 2 eggs beaten
- butter for greasing
Instructions
- Mix the fruit, almonds, orange zest and orange liqueur in a large mixing bowl.
- Cover and leave to soak overnight.
- Mix all the dry ingredients together.
- Add to the soaked fruit mixture.
- Grate in the butter, then add the eggs and stir. (Don’t forget to make a wish!)
- Grease the pudding basin with butter and line the base with greaseproof paper.
- Spoon in the mixture and press down well.
- Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string.
- Lower the pudding into a pan with an upturned saucer in the base.
- Fill with water until it comes halfway up the sides of the bowl.
- Steam for 6 hrs, topping up with water as necessary.
- Allow to cool, then store in a cool, dry cupboard.
- The pudding will keep for up to a year.
- On Christmas Day, steam for 1 hr before serving.
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