Christmas pudding recipe

No Northern Ireland Christmas is complete without a Christmas Pudding. Everyone needs a great recipe, and this is my favourite recipe and I have been making for many, many years.

Despite reports that the traditional Christmas pudding has fallen out of favour for lighter desserts, it is as popular as ever. Christmas pudding is best made well in advance to allow it to mature. Learn how to make classic Christmas pudding with our easy Christmas pudding recipe. Our Christmas pudding recipe comes with a step-by-step guide to make sure your dessert is perfect on the big day. This mouth-watering pudding is infused with Guinness and brandy which packs it full of flavour.

Make ahead of time so it’s got plenty of time to absorb all the liquids and flavours. This Christmas pudding recipe is cooked by using the traditional steaming method which will take around 6 hours on low heat. Before serving, drizzle in brandy and carefully light a match holding it up to the pudding for a fancy and delicious Christmas dessert.

TIME

Prep: 40 mins

Cook: 8 hours

Total: 8hours and 40mins

Cuisine: Christmas

NUTRITIONAL FACTS

Calories: 352 per serving

Fat: 9g

Carbs: 63g

Protein: 3g

Full Recipe in Details

INGREDIENTS

1 cooking apple peeled and chopped
450 grams Mixed dried fruit
30 grams Mixed candied peel
1/2 lemon zest and juice
1/2 orange zest and juice
4 tpls brandy
60 grams self-raising flour
1 tpls mixed spice
1-2 tpls ground cinnamon
120 grams shredded suet or beef
120 grams brown sugar
120 grams breadcrumbs
30 grams almonds
2 eggs large

GUIDE / INSTRUCTIONS

Lightly butter a 1.5-liter pudding basin. 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 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. 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 greaseproof paper or baking parchment, then a layer of 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 dark brown color when cooked.
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 re-tie with string store in a cool, dry place until Christmas day.
On Christmas day reheat the pudding by steaming again for about an hour.