Learn how to make Christmas Pudding at the last moment for the perfect dessert on your dinner table at Christmas time — with all the classic flavors.
- 1 ¼ cups (6 oz/170 g) raisins
- 1 ¼ cups (6 oz/170 g) sultanas
- ¾ cup (4 oz/115 g) currants
- ½ cup (2 oz/57 g) candied peel
- 1 large Granny Smith apple, peeled and grated
- ½ medium lemon finely zest and juice
- ¼ cup (1 oz/28 g) blanched almonds
- 3 cups (7 ½ oz/213 g) fresh white breadcrumbs
- 1 teaspoon ground mixed spice
- ½ teaspoon salt
- 1 large egg
- 1 stick (4oz/115 g) melted butter
- ⅔ cup (5 fl oz/150 ml) Irish Stout
- ⅓ cup (4 oz/115 g) molasses (treacle)
- ⅓ cup (2 ½ fl oz/75 ml) whole milk
- 2 tablespoons brandy to serve
-
In a large bowl combine all the ingredients listed.
-
Give a really big few mixes to bring your batter together until everything is combined well.
-
Cover and place in the fridge over night.
-
Butter a 2 pint pudding basin (or glass bowl) and fill with your mix. Lay a circle of grease proof directly on top of the pudding, cover tightly with foil and tie twine around the basin to create a handle. ( see 'How to Steam A Christmas Pudding')
-
Fill a kettle with water and bring to the boil.
-
Place a tall pot on the stovetop and place a steaming tray on the inside. Fill the pot with boiling water until it just reaches the steamer. Allow to come to a steady boil. (See video above)
-
Steam for about 2 ½ - 3 hours. Every 20 minutes check the levels of the water and add more hot if needed.
-
You will know when the pudding is done because the top will be dark all over. If it is a little pale on top give it more time.
-
Once done remove from the steamer and let them cool down at room temperature.
-
You can eat them straight away or store them in a dark cool place until ready to eat. For as long as a year.
-
One the day you want to serve it, re-steam for 2 hours to get it nicely heated through.
-
To serve pour whiskey over and light on fire. Serve with vanilla ice cream AND whipped cream!