Christmas pudding

AuthorRichard Bertinet

We popped to M&S for the above essential ingredients. Don’t forget Stir-up Sunday, the last Sunday before advent (24 November) is the prime to time to get your festive pud bake on!

Yields6 Servings
 225g/8oz caster sugar 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 50g/2oz glacé cherries 110g/4oz plain flour 1 lemon (zest only) 5 free range eggs (beaten) 1 level tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp ground nutmeg pinch of salt 150ml/5fl oz French brandy 55g/2oz flaked almonds
1

Soak fruit in brandy overnight.

2

Mix together the ingredients and spoon the mix into a pudding basin.

3

Put a circle of baking parchment and foil over the top and make a string handle. Steam the pudding for 6-7 hours.

4

Remove pudding from steamer and store in a cool, dry place until Christmas day. On Christmas day reheat the pudding by steaming again for 1-2 hours. Serve with brandy butter, rum sauce or custard. 

CategoryCuisine

Ingredients

 225g/8oz caster sugar 340g/12oz sultanas 340g/12oz raisins 225g/8oz currants 50g/2oz glacé cherries 110g/4oz plain flour 1 lemon (zest only) 5 free range eggs (beaten) 1 level tsp ground cinnamon 1 level tsp mixed spice 5g/1 level tsp ground nutmeg pinch of salt 150ml/5fl oz French brandy 55g/2oz flaked almonds

Directions

1

Soak fruit in brandy overnight.

2

Mix together the ingredients and spoon the mix into a pudding basin.

3

Put a circle of baking parchment and foil over the top and make a string handle. Steam the pudding for 6-7 hours.

4

Remove pudding from steamer and store in a cool, dry place until Christmas day. On Christmas day reheat the pudding by steaming again for 1-2 hours. Serve with brandy butter, rum sauce or custard. 


Christmas pudding
IngredientsDirections