Traditional British Christmas Pudding

Ingredients

• ½ cup vegetable suet, grated
• 1 cup bread crumbs (fresh or panko)
• 1 cup dark muscovado sugar
• 2 cups mixed dried fruit (raisins, currants, sultanas)
• ¼ cup candied peel, chopped
• 1 medium apple, grated
• 1 cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp ground nutmeg
• 2 large eggs
• 3 tbsp brandy or dark rum
• ½ cup unsalted butter, softened
• ½ cup icing sugar
• 2 tbsp brandy, for serving

Instructions

1. 1

   Combine dried fruit, candied peel, and brandy in a bowl. Stir well and let sit 30 minutes.

2. 2

   Grate the suet, bread crumbs, sugar, flour, spices, and grated apple into a large mixing bowl.

3. 3

   Add the soaked fruit mixture and eggs to the dry ingredients. Stir until fully combined.

4. 4

   Butter a 2-pint pudding basin or heat-safe bowl. Transfer the mixture, pressing gently.

5. 5

   Cover basin with plastic wrap, then foil. Secure tightly with string around the rim.

6. 6

   Place basin in a large pot with simmering water to reach halfway up the sides.

7. 7

   Steam for 4 hours, topping up water every 45 minutes. Top surface should look slightly moist.

8. 8

   Remove basin from water and let cool completely, 1 hour. Run a knife around the edge.

9. 9

   Beat softened butter and icing sugar until pale and fluffy, 2 minutes. Fold in brandy.

10. 10

    To serve, steam pudding in basin for 30 minutes to warm through. Run knife around edge.

11. 11

    Turn pudding onto a warmed plate. Top with a spoonful of brandy butter. Serve warm.

Tools you’ll need

• 2-pint pudding basin or heat-safe bowl
• large mixing bowl
• large pot (at least 6-quart capacity)
• plastic wrap
• aluminum foil
• kitchen string
• steamer trivet or wire rack
• electric mixer or whisk
• knife

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min