We all want some Christmas Pudding

Here’s a simple recipe to follow to make a traditional Christmas Pudding. We have packaged up the right weights of some of the key ingredients (**) for you, but if you fancy something different you could always try some other fruits such as apricots, dates, figs or cranberries all of which we also have available at Scoop and scales. Remember nuts go really well in Christmas pudding too if you fancy being a bit more adventurous!

The below mix will make 3 x 1lb puddings or 1 x 3lb pudding. The smaller ones are great to make for gifts.  Any basin can be used, for example plastic with a lid, foil, ceramic.

Ingredients from S&S:
**600g Dried Mixed Vine Fruit

**100g Self Raising Flour

**100g Dark Brown Soft Sugar

**2 Tsp Mixed Spice

(baking parchment and tin foil also available at S&S)

 

You will also need:

2 Large Eggs
100g Butter
100g White Breadcrumbs
1 Peeled and Grated Large Apple
2-3 Tbsp Brandy
1 Tbsp Treacle

 

Method

  1. In a large bowl add the butter, sugar, eggs, flour and spices and mix well.
  2. Add the treacle and mix.
  3. Add in the breadcrumbs, all the fruit and the brandy, before grating in the apple. Mix well until all combined.
  4. Line the bottom of the pudding basin with a buttered parchment circle and butter around the inside of the bowl.
  5. Spoon the mixture into a 1.5kg (3lb) pudding basin, or 3x 500g (3x 1lb) basins and press the mixture down, leaving a 1-2 cm gap from the top.
  6. Cover the top of the pudding mix with a parchment circle.
  7. Take a square piece of parchment and make a one inch pleat across the middle. Repeat this with a piece of foil (both must cover the diameter of the basin once pleated).
  8. Place the parchment first, then the foil on top of the basin and using string to tie both the parchment and foil around securely around the top of the basin (don’t worry if you have to tie a little lower). Make a handle with string too so you can easily lift out the pudding later without burning your hands!
  9. Place a trivet to stand the basin on and pour in hot water to reach halfway up to the basin bowl (If you don’t have a trivet, you could use a steamer instead or a scrunched up piece of tin foil or a tin lid on the bottom of the pan)
  10. Cover with lid and simmer for 3-4 hours depending on the size of your pudding, remembering to top up the water. DO NOT allow to boil dry.
  11. To check if the pudding is ready, remove the pan from heat and carefully remove the pudding. Lift off a section of foil and insert a skewer. If it comes out clean the pudding is cooked.
  12. Once cooked and cooled, leave the pudding in its bowl and store in an airtight container in a cool room away from the light. You can continue to add brandy if desired.
  13. To serve on Christmas Day, place the pudding in a saucepan with water (as in step 9) and gently simmer for 1-2 hours. Again this depends on the size of the pudding you have made.
  14. Serve the pudding warm with brandy butter or brandy sauce. To flame, warm brandy or rum in a small pan, pour it over the pudding and set light to it.