Traditional Christmas Pudding

• Produce

  • 1 Cooking apple
  • 281 3/4 g Currants
  • 1/2 tsp Ginger, ground
  • 2 tbsp Peel, mixed
  • 281 3/4 g Raisins
  • 340 1/8 g Sultanas

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Treacle, black

• Baking & Spices

  • 2 level tbsp (all purpose flour, plain
  • 170 1/8 g Brown sugar, soft dark
  • 1/2 tsp Cinnamon, ground
  • 3 tbsp Dark chocolate
  • 1/2 tsp Mace, ground
  • 1/2 tsp Nutmeg, grated

• Nuts & Seeds

  • 111 2/3 g Almonds

• Bread & Baked Goods

  • 111 2/3 g Breadcrumbs

• Dairy

  • 1 Little butter
  • 170 1/8 g Suet or softened unsalted butter, vegetarian

• Beer, Wine & Liquor

  • 3 tbsp Brandy

• Liquids

  • 407 1/8 ml Water

• Other

  • zest of 1 lemon and 1 orange

Found on supergoldenbakes.com

Description

Ingredients

• 170g | 6oz sultanas
• 140g | 5oz currants
• 140g | 5oz raisins
• 200ml | 7fl oz water
• 2 level tbsp plain (all purpose) flour
• ½ tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp ground mace
• ½ tsp ground ginger
• 55g | 2oz breadcrumbs
• 85g | 3oz shredded vegetarian suet or softened unsalted butter
• 3 tbsp grated dark chocolate
• one cooking apple, peeled and grated
• 85g | 3oz soft dark brown sugar
• 2 tbsp chopped mixed peel
• 55g | 2oz blanched almonds, roughly chopped
• zest of 1 lemon and 1 orange
• 1 tbsp black treacle
• 3 tbsp brandy
• 1 egg, beaten
• a little butter for greasing the pudding bowl

Directions

• Put the dried fruit and water in a saucepan. Bring to the boil, and simmer for three minutes. Leave to soak, uncovered, overnight.
• Sift the flour and spices into a large mixing bowl.
• Add the breadcrumbs, suet or butter, grated chocolate, apple, brown sugar, mixed peel,
• almonds, lemon and orange zest.
• Mix well with your hands to ensure the mixture is fully blended together.
• Stir in the soaked fruit, treacle, brandy and beaten egg. Stir in the Royal Mint Sixpence. It’s traditional for everyone to give the pudding a turn and make a wish or two.
• Grease the pudding bowl, and pack the Christmas pudding mixture into it.
• Cut one circle of greaseproof paper, a few inches bigger than the rim of the bowl. Fold a pleat into the centre and use a large elastic band to secure it over the pudding bowl.
• Cover the top with a piece of tin foil then tie it tightly with string. Make a loop of string across the
• top, to fashion a handle, so the pudding can be easily lifted out of the pan.
• If you are using a steaming pot, pour some water into the
• bottom of the stock pot – about one eighth full – so that the steamer basket sits in the bottom, just above the water level. Bring the water to the boil, and place the Christmas pudding in the basket.
• If you don’t have a steamer basket, use a jam jar lid so that the pudding basin is kept away from direct contact with the base of the pot. Fill the pot with boiling water to come up halway up the side of the pudding basin.
• Cover and steam at a gentle simmer for four hours. Keep an eye on pot and top up with boiling water if needed.
• Lift the pudding out of the pot after four hours, keeping the greaseproof paper on – that way you can store the Christmas pudding for up to two months.
• On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a
• sprig of holly on top, and a splash of brandy to light it.