Decadent, tender and perfectly spiced, this is the Christmas Pudding recipe to print out and keep forever.
Advertisement - Continue Reading Below
Yields:
8
Prep Time:
25 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 55 mins
Cal/Serv:
321
Ingredients
100g
raisins
50g
dried cranberries
150g
sultanas
100g
prunes, chopped
25g
chopped mixed peel
50ml
orange juice, about 2 oranges, plus finely grated zest 1 orange
100ml
Cointreau
Butter, to grease
1
eating apple, about 75g, peeled, cored and finely chopped
1tsp.
ground cinnamon
1tbsp.
mixed spice
125g
dark brown soft sugar
50g
plain flour
50g
fresh white breadcrumbs
1
large egg, beaten
25g
vegetarian suet
Directions
Step 1Put the dried fruit, mixed peel, orange juice, zest and Cointreau into a large non-metallic bowl. Stir, cover and leave to soak overnight at room temperature.
Step 2Lightly grease a 900ml (1½ pint) pudding basin and line base with a disc of baking parchment. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre. Set aside.
Step 3Add remaining ingredients to soaked fruit; mix well. Spoon into prepared basin, pressing down to level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over top, then tie to make a handle.
Step 4To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of pudding. Cover with the lid, bring to a boil, then simmer gently for 4½hr, checking the water level and topping up as necessary.
Step 5Carefully remove pudding from the pan; cool completely. Wrap basin, still with its foil lid, tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 2 months.
Step 6To reheat, remove foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr until piping hot in centre when pierced with skewer. Remove from pan and allow to sit for 5min. Carefully remove lid and invert on to serving plate. Peel off baking parchment and serve.