Classic Christmas pudding
A dark rich Christmas pudding, serve with custard, cream or brandy (or rum) butter. Makes 1 large and 1 small pudding
Nutrition Facts
Ingredients
Instructions
Place the breadcrumbs, flour, suet and sugar in a large mixing bowl and stir until well blended.
Stir in the sultanas, raisins, currants, figs, dates, mixed peel, cherries and almonds and mix well.
Add all the remaining ingredients and stir again. Cover the bowl and leave overnight to allow the flavours time to blend.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Recipesmadeeasy →Chef's Notes
Cooking TimesUse the longer cooking times for the larger pudding and the shorter cooking times for the smaller pudding.Remember to keep an eye on the water level in the pan and top up as required to ensure the pan does not boil dry.Cooking MethodFor more details on how to steam the puddings plus information on how to cook in a pressure cooker or reheat in the microwave see the body of the post.Variation: If you prefer not to add alcohol to your pudding add orange juice apple juice or cold tea.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
I used this recipe last year for the first time as it was as close to the recipe my mother always made that I had been able to find! I have to make mine gluten free (to suit family members) I used gf breadcrumbs, plain gf flour and Trex as suet, last year I chose orange juice instead of stout … ohhh my it was delicious!!! The whole family (even members who NEVER eat Christmas Pudding were requesting second helpings!) Such a success and yes I have definitely made again for this year. I will add rum this year instead of orange as that is what my mother used to add … interestingly also grated carrots so may pop a grated carrot in too - thank you for such a fabulous recipe and trip down memory lane
Did you make this recipe?
Leave a Comment