This is traditional family recipe, which makes a lovely rich, moist pudding, not at all like most shop bought puddings. It is best made well in advance (preferably a couple of months although a couple of weeks is fine) and stored in a cool dark cupboard until Christmas.
Makes 2 medium puddings
Ingredients
- 2oz plain flour
- 2oz fresh breadcrumbs
- 4oz suet (or you can use butter)
- 4oz brown sugar
- 2 eggs
- ¼ tsp mixed spice
- 2 medium apples (grated)
- 1 medium carrot (grated)
- zest and juice of 1 lemon
- 12 oz dried mixed fruit
- 2-3 tbsp brandy
How to make Christmas Pudding
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Soak the dried mixed fruit in 2-3 tbsp brandy and leave overnight in a covered container.
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Next day, stir all ingredients together until well mixed.
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Divide mixture between 2 (1 pt) greased Pyrex pudding bowls.
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Cover the top of the bowls with greaseproof paper and then baking foil, and tie securely with string (around the top edge of the bowls).
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Steam for 5 hours on a low heat (so the water is just simmering…make sure the pan doesn‘t boil dry!). Reduce time, if using a pressure cooker.
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Store in a cool dark cupboard until Christmas.
On Christmas day, reheat the pudding, by steaming for an hour.
You can also reheat it in a Bain Marie in the oven at around 120 C for an hour.
Serve with brandy butter.