Traditional Christmas Pudding
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Difficulty:
easy
Difficulty
Preparation:
6 h. 25 min.
Preparation
Ingredients
for
8
- Ingredients
- 1 cup all-purpose flour (scant)
- 1 tsp Mixed spice
- 1 tsp ground cinnamon
- ½ tsp grated Nutmeg
- 1 pinch ground cloves
- 2 cups fresh, white breadcrumbs
- ½ cup dark Muscovado sugar
- ⅔ cup unsalted butter
- 1 cup Golden raisins
- ½ cup Currants
- ½ cup raisins
- ½ cup dried Prune (pitted)
- 2 Tbsps chopped almonds
- ½ cup finely chopped Candied fruit
- 1 ¾ ozs runny honey
- 1 unwaxed Orange (grated zest and juice)
- 2 eggs (beaten)
- 0.333 cup dark Rum (or brandy)
- To decorate
- powdered sugar
- Cranberry
Product recommendation
To make ahead: Cool the puddingcompletely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.
Preparation steps
1.
Grease a 1.2 litre |2 pint pudding basin.
2.
Sift the flour and spices into a mixing bowl and rub in the butter until it resembles breadcrumbs.
3.
Stir in the breadcrumbs, sugar, dried fruits, almonds and candied peel.
4.
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
5.
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and place in the top of a steamer. Alternativley place on an inverted plate in a large pan and pour in boiling water to come halfway up the basin.
6.
Cover and cook for 6 hours, topping up with boiling water as needed.
7.
Turn out onto a serving plate and sift icing sugar over the top. Decorate with cranberries.
