The Best Christmas Pudding
A flaming Christmas Pudding is the ultimate end to a delicious Christmas dinner. This recipe certainly won’t disappoint – even people that don’t like Christmas pudding love this recipe!
Prep time: 10 minutes (plus overnight soaking)
Cooking time: 5 hours (plus 2 hours when ready to serve)
50g Glace Cherries
15g Flaked Almonds
1 lemon, zest only
1 orange, zest only
Freshly squeezed juice of ½ lemon & ½ orange
75g vegetable suet
50g plain flour
90g light brown sugar
½ tsp mixed spice
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
2 eggs, beaten
1. The day before place the raisins, currants, sultanas, cherries, flaked almonds, lemon zest, orange zest and juices into a large bowl and pour over the brandy. Cover the bowl with cling film and allow to soak overnight.
2. In a large bowl add the suet, flour, sugar, spices, salt and eggs. Now mix through the fruit that has been soaking overnight with a wooden spoon.
3. Line the base of a 1 ½ pint pudding basin with a disc of baking parchment, pour in the pudding mixture. Smooth the top of the pudding and cover the basin with foil and seal tightly.
4. Stand the pudding on a long strip of foil enough to make a handle to remove the pan from the steamer. Place a small plate face down or scrunched up foil in the base of a large pan. Lift the basin into the pan and cover half way with boiling water, cover with a lid and bring to the boil. Reduce the heat to a simmer and steam the pudding for 5 hours, check the water and top up if necessary.
5. Remove the pudding from the pan and allow to cool completely. Store in a cool, dark, dry place until Christmas.
6. On Christmas day, steam the pudding for 2 hours as before, serve with brandy sauce or a side of your choice. Enjoy!