My Traditional Christmas Pudding is a traditional recipe that I have used from my family cookbook and works very well every time.
Traditional Christmas Pudding Recipe
Prep Time: 20 mins
Cooking Time: 7 hrs + 1 hr on the day
Total Time: 8 hrs 20 mins
Ingredients for My Traditional Christmas Pudding Recipe
500 g dried mixed fruit (use golden raisins/sultanas, raisins, currants)
25 g mixed candied peel, finely chopped
A small cooking apple, peeled, cored and finely chopped
1 large orange, zested and juiced
1 lemon, zested and juiced
4 tbsp brandy, plus a little extra for soaking at the end
55 g self-raising flour, sifted
1 tsp ground mixed spice
1 1/2 tsp ground cinnamon
110 g shredded suet beef
25 g flaked almonds
110 g soft dark brown sugar
110 g white fresh bread crumbs
2 large, fresh eggs
Lightly butter a 2½ pint/1.4 litre pudding basin/glass bowl or two 1 pint bowls.
Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well.
Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
Stir together the flour, mixed spice and cinnamon in a very large mixing bowl.
Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed.
Finally, add the marinated dried fruits and stir again.
Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon.
Cover with a double layer of grease-proof paper or baking parchment and then a layer of aluminium foil and tie securely with string.
Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours.
Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown colour when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy.
Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day.
The pudding cannot be eaten immediately; it really does need to be stored and rested then reheated on Christmas Day.
Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
On Christmas day:
Reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.
Leftover Christmas pudding can be reheated by wrapping tightly in aluminium foil and heating through in a hot oven.