Classic Christmas Pudding
- Dec 1
- 2 min read
To prepare this classic Christmas pudding from scratch, begin by gathering the ingredients. You will need 150 grams of raisins, 150 grams of sultanas, 75 grams of currants, 75 grams of chopped dried apricots, 100 grams of soft dark brown sugar, 100 grams of fresh breadcrumbs, 100 grams of self-raising flour, one teaspoon of mixed spice, half a teaspoon of ground cinnamon, the zest of one orange, the zest of one lemon, 125 grams of suet or grated cold butter, two large eggs, 100 millilitres of brandy, 50 millilitres of milk, one tablespoon of black treacle, a pinch of salt, and a little butter for greasing the basin.
Begin by placing the raisins, sultanas, currants and apricots into a large mixing bowl. Add the mixed spice, cinnamon, sugar, zest, suet, breadcrumbs and flour. Stir everything together until the fruit is well coated. In a separate bowl, whisk the eggs with the brandy, milk and treacle until smooth. Pour this mixture over the dry ingredients and stir thoroughly until a thick, glossy batter forms. Let the mixture stand for fifteen minutes to allow the fruit to soak and soften.
Grease a one-litre pudding basin generously with butter and spoon the mixture inside, pressing it down lightly. Cover the top with a layer of baking paper and foil, pleating the centre to allow for expansion. Tie securely with kitchen string. Place an upturned saucer into a large pan, set the pudding basin on top, pour boiling water halfway up the sides, then cover the pan and steam gently for three hours, topping up the water when needed.
Once cooked, remove the basin carefully and allow the pudding to cool completely. For the best flavour, store it in a cool place for at least one week. To serve, steam for one hour, unmould onto a warm plate, spoon over hot vanilla custard and garnish with glossy red berries and fresh holly leaves for a traditional, elegant finish.
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