Recipe for Christmas Pudding Masterclass
Serves: 8Prep: 20 minutes + resting and maturing time
Cook: 8 hours + 2 hours prior to serving
- 110g / 4oz suet
- 75g / 3oz self-raising flour, sifted
- 75g / 3oz breadcrumbs, made from day-old bread, crusts cut off
- 175g / 6oz soft dark brown sugar
- 1tsp mixed spice
- tsp ground cinnamon
- tsp ground nutmeg
- 225g / 8oz currants
- 160g / 5oz sultanas
- 160g / 5oz raisins
- 25g / 1oz mixed peel
- 25g / 1oz chopped almonds
- 1 small cooking apple, peeled and diced
- 1 small carrot, peeled and finely grated
- Grated zest 1 medium orange, plus 2 tbsp juice
- Grated zest 1 unwaxed lemon
- 2tbsp golden syrup
- tbsp black treacle
- 2tbsp dark rum
- 110g / 4oz stout
- 2 large free-range eggs, lightly beaten
Put the suet, flour, breadcrumbs, sugar and spices in a large bowl and mix thoroughly. Next add the dried fruit, mixed peel, almonds, apple, carrot and grated zests and mix again. In a jug combine the syrup, treacle, rum, stout and eggs. Pour this mixture into the large bowl and stir well until all the ingredients are thoroughly combined. Cover with cling film or a clean cloth and leave for 24 hours, or up to 3 days, in a cool place. Lightly grease 2 x 800ml (1pt) pudding basins and cut out 2 discs of parchment paper to fit neatly in the top for later. Divide the pudding mixture between the 2 basins, leaving 2cm (in) of room at the top for the puddings to expand. Half fill your largest heavy-based pan with water and place a steamer over the top. If you dont have a steamer, simply place 2 upturned bowls or ramekins in the base of the pot for the puddings to sit on; but you must ensure that these are heat resistant or they will crack. Place the paper discs directly on top of the pudding mixture then put a large square of parchment paper over the top of each basin. Make a pleat in the centre then fold down around the edges and tie tightly just under the lip of the basins with kitchen string. Trim away the excess, leaving a border of 2cm (1in) beneath the string. Carefully place the basins in the steamer and steam gently for 8 hours. Carefully remove the puddings and leave to cool completely. Once cold, remove the parchment paper covering and discs and replace with a new set as before.Store the puddings in a cool, dark place until Christmas Day. When ready to serve, steam the puddings as above for 2 hours. Check that they are ready by inserting a skewer into the centre for 5 seconds. If it comes out piping hot then theyre ready. Carefully remove from steamer and leave to stand for 5 mins. Turn out from the basins on to plates. Flame by filling a small ladle with brandy (or vodka, for a spectacular flamb) and heating it over a gas burner. When the alcohol catches light, pour it over the puddings, dim the lights and serve to applause!
