Christmas Pudding, also known as "Plum Pudding," is a traditional British dessert typically served during the Christmas season. It's a rich, dense, and moist fruit pudding that's full of flavor. Here's a basic recipe:
Ingredients
- 1 cup raisins
- 1 cup sultanas (golden raisins)
- 1 cup currants
- 1/2 cup chopped candied peel
- 1/2 cup chopped almonds
- 1/2 cup fresh breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup suet or butter, grated
- 3/4 cup dark brown sugar
- 1 large apple, grated
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 2 eggs, beaten
- 2 tsp mixed spice (cinnamon, nutmeg, allspice)
- 1/4 cup brandy or rum
Instructions
1. Prepare the Fruits:
- In a large bowl, mix together the raisins, sultanas, currants, candied peel, and almonds.
- Add the grated apple, lemon and orange zest, and juice. Stir well.
2. Dry Ingredients:
- In another bowl, mix the breadcrumbs, flour, suet or butter, and sugar.
- Combine this with the fruit mixture.
3. Wet Ingredients:
- Add the beaten eggs and mixed spice to the mixture. Stir well.
- Stir in the brandy or rum.
4. Steaming:
- Grease a 2-pint pudding basin.
- Fill the basin with the pudding mixture and cover it with a circle of parchment paper.
- Cover the basin with a larger piece of foil and tie it securely with string.
- Place the basin in a steamer over boiling water and steam for about 4-5 hours, ensuring that the water doesn’t boil dry.
5. Maturing:
- Once cooked, let the pudding cool, then replace the parchment and foil covers.
- Store in a cool, dry place for up to a few months to mature.
6. Reheating on Christmas Day:
- Steam the pudding again for about 2 hours before serving.
7. Serving:
- Invert the pudding onto a plate.
- Traditionally, it’s served with brandy butter, rum sauce, or custard.
Tips
- Preparation: It’s traditional to make Christmas Pudding on "Stir-up Sunday," the last Sunday before Advent, which is usually at the end of November.
- Flavors: The pudding's flavor
improves with age, so consider making it weeks or even months in advance.
