Traditional Christmas Pudding

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Traditional Christmas Pudding

Every year we get the same question from our friends,family and visitors to the website -”how do I make a Christmas Pudding” So this year, we are not waiting for the questions – we are giving out the recipes in advance. You will find two recipes on this article, together with two simple, but traditional sauces to go with them.

I have no doubt that there will be more recipes to come for Christmas Pudding in the lead-up to Christmas, but if you are going to make your own, you need to do it now to give it time to mature and develop.

Fruitarian Christmas pudding

250g Dried jigs Grated rind of one lemon
250g Breadcrumbs Juice of two lemons
350g Seedless raisins 3 Eggs
100g Candied peel (chopped) 1 Teaspoon mixed spice
250g Blanched almonds 120g moist brown sugar
100g Pine nuts 2 Apples
100g Shelled Brazil nuts 100g Honey
120g Butter

Method: Mince the figs. Peel, core and chop the apples. Chop the almonds, pine nuts and Brazils. Clean or wash and dry the raisins. Place these ingredients in a mixing bowl together with the breadcrumbs, nuts, candied peel, grated lemon rind, mixed spice and sugar. Mix well then add the lemon juice and honey. Beat the eggs and add. Stir well to mix. Grease one large or two medium basins and spoon in the mixture. Cover with greaseproof paper and foil. Secure tightly with string and boil for approximately three hours. When cool remove the paper and foil and replace with clean paper and foil before storing. Reheat for 90 minutes on day of using.

Traditional Christmas Pudding

200g self-raising flour
200g Fresh white breadcrumbs
300g Shredded suet
100g Brown sugar
1 Kilo mixed dried cake fruit g
50g Flaked blanched almonds
1 Large cooking apple, peeled, cored and grated)
Grated rind and juice of an orange.
Six eggs _
150ml Beer
Half nutmeg (grated)
1 Teaspoon mixed spice
Half teaspoon salt

Method: Grease three largish pudding basins. Sift the flour, salt and spices into a large mixing bowl. Add the rest of the dry ingredients and the grated orange rind and apple, Mix well. Beat the eggs until frothy and to this add the beer and orange juice. Stir well and spoon the mixture into the basins. Cover with greaseproof paper and top with foil. Secure tightly. Stand them in a large saucepan with hot water halfway up the basins, but do not allow any water to get into the puddings. Allow them to steam for four hours, topping up with water when necessary. Before storing replace the paper and foil. Reheat for two hours on the day of serving.

To Serve with the Christmas Pudding

Rum sauce

1 Small wineglass of rum
2 Eggs
40g Fine white sugar `
Method: Put the ingredients into a small saucepan with 75ml of water. Stand it in a large pan of boiling water and whisk briskly until the whole becomes thick and frothy. Serve immediately. Yields
150ml..

Brandy sauce

150ml Milk
1 Teaspoon Maizena (cornflour)
1 Teaspoon fine white sugar
Yolk of 1 egg.
Half small wineglass brandy.

Method: Mix the Maizena and milk smoothly together, pour into a small saucepan and stir until
it boils. Add the sugar and pull to one side to allow to slightly cool. Mix the brandy and egg yolk together and pour into the sauce. Stir until it thickens. Serve immediately. Yields 150ml.

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