Christmas Pudding
By OcadoLife
Published on 15 November 2021
The last Sunday before advent is known as Stir-up Sunday, because it's the day to get cracking on the Christmas pudding. Why not give our traditional recipe a try this November?Time and servings
6 hrs 30 minsTotal time
6Servings
30 minsPrep time
6 hrsCooking time
Ingredients
- 1 tsp of mixed spice
- 125 g of currants
- 2 tbsp of rum
- 25 g of mixed peel
- 1 orange, zested
- 50 g of self-raising flour
- 50 g of breadcrumbs
- 50 g of blanched almonds
- 75 g of vegetable suet
- 175 g of vine fruit mix
- 150 ml of brown ale
- 50 g of dark brown soft sugar
- 200 g of sultanas
- 2 eggs
Method
Step 1
In a large bowl stir together breadcrumbs, sugar, suet, mixed spice and flour. Add almonds, dried fruits and peel, mix well.Step 2
Beat together eggs, ale and rum, add to the bowl with the orange zest. Mix well (and make a wish). Cover with a tea towel and leave in a cool place for up to 12 hrs.Step 3
Lightly butter the pudding basin and line the base with a disc of greaseproof paper. Pack the mixture into the basin and level the top. Cover with a double sheet of greaseproof paper and a piece of foil. Secure by tying string under the basin lip.Step 4
Place in a large saucepan and add boiling water to halfway up the basin. Bring to the boil, reduce to simmer and cover.Step 5
Cook for 3 hrs, top up with boiling water if needed (the pan mustn't boil dry). Remove basin from the pan and cool. Remove the greaseproof paper and foil and replace with fresh paper and foil. Store in a cool, dark place until needed.Step 6
To serve: Cook as before for 3 hours, turn out onto a warmed plate, remove greaseproof disc and cut into slices.