Christmas baking recipes

Classic fruity Christmas pudding

  1. To a bowl, combine 110g of suet, 110g of white breadcrumbs, 1 tsp of mixed spice, ½ tsp of ground nutmeg, 225g of dark brown sugar, the zest of 1 clementine and 1 lemon, 25g of blanched almonds, 25g of candied peel, 100g of sultanas, 100g of raisins, 250g of currants, 50g of dried cranberries and 1 diced Bramley apple.
  2. In a separate bowl, mix 150ml of Guinness, 2 tbsp of brandy and 2 eggs. Once combined, add this to the fruit mixture and mix again (this is where you can get the family involved, each member stirring and making a wish). Cover and leave to stand overnight.
  3. Next, sift 50g of self-raising flour into the mixture and mix thoroughly before spooning into a 1.2 litre basin. Cover the top of the dish with a circle of greaseproof paper and then cover with another larger piece that has a fold in the middle, which enables the pudding to expand. Tie string around the rim of the basin. Repeat with a piece of foil, tying with string.
  4. Add your dish to a large pan. Use a trivet or, if you don’t have one, something small such as a saucer to prevent the pudding from touching the base of the pan and getting too hot. Then pour in boiling water to at least halfway up the side of the basin. Steam for 8-hours, over a low heat, checking from time to time, as you will need to top up the water.
  5. When finished cooking, remove from the pan and store somewhere cool until Christmas.
  6. When you’re ready to eat the pudding, steam as above in step 4, for 2 hours. Carefully remove from the pan, then remove the foil and paper and invert onto a plate to serve.

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Classic fruity Christmas pudding

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Showing 1 to 17 of 17 items

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