Steamed Christmas Pudding Recipe

Ingredients

• 115 g White Bread
• 110 g Shredded Suet
• 225 g Soft Dark Brown Sugar
• 50 g Self Raising Flour (sifted)
• 2 tsp Mixed Spice
• 500 g Dried Mixed Fruit
• 1 large Orange (zest and juice)
• 1 Cooking Apple (grated)
• 2 large Eggs
• 50 ml Brandy
• 1 tsp Butter (for greasing)
• Brandy Butter
• Brandy Sauce
• Cream
• Icecream
• Custard

Instructions

1. 1

   --- Christmas Pudding Mixture ---

2. 2

   Size: Just to confirm our recipe will make enough to fill 2 medium size 900ml (1.6 imperial pint) Pudding Basins. Or one large 1.75 litre (3 imperial pint).

3. 3

   Blend: Blitz 115 g White Bread in a blender to make breadcrumbs.

4. 4

   Dry: Add all the dry ingredients into a mixing bowl. 110 g Shredded Suet, 225 g Soft Dark Brown Sugar sift the 50 g Self Raising Flour, 500 g Dried Mixed Fruit and 2 tsp Mixed Spice.

5. 5

   Mix: Give them a good stir.

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   Zest: Gently grate or zest 1 large Orange outer layer of the peel, avoiding the bitter white pith. Then, halve the orange and squeeze out the juice into a measuring jug, it should make about 100ml.

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   Measure: Add the 50 ml Brandy to the orange juice until they measure 150ml together. If you like a stronger liquor taste you can use less orange juice and more brandy.Or for an Alcohol-free Christmas Pudding version use 150 ml of just orange juice.

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   Grate: Peel and grate the 1 Cooking Apple. Or finely chopped if prefered.

9. 9

   Whisk the 2 large Eggs together in a small bowl.

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    Wet: Add the grated apple, brandy, orange juice, zest and whisked eggs into the dry mixture.

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    Stir: Now everything is added, all that's left to do is stir the Christmas Pudding mixture well.

12. 12

    --- Pudding Basin Preparation ---

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    Aside: Cover and put the mixture to one side while you prepare the pudding basin. Optional - You can leave the mixture overnight to soak up the liquid and add a few splashes more brandy splashes before cooking, if you want a stronger flavour.

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    Parchment: Turn the empty basin upside down onto parchment paper. Draw around the top of the basin.

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    Cut around the circle to create a disc the size of the top of the basin. (If you plan to store the pudding, cut two discs.)

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    Grease the basin and a parchment disc with 1 tsp Butter.

17. 17

    Fill: Add the Xmas pudding mixture into the pudding basin. Do not overfill it, I leave about 2 cm of space from the rim.

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    Flatten the top to make sure it doesn't cook wonky! Add the greased parchment paper on top

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    Foil: Lay a sheet of greaseproof paper on a flat surface, followed by an equally sized sheet of foil on top. Fold both the foil and greaseproof paper together in the centre.

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    Fold: Then fold back again to create a crease of about an inch in the middle. This allows the pudding to steam and rise.

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    Pleat: Position the paper over the basin, making sure the pleat is centered. Push down with your hands keeping the pleat flat.

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    String: Secure it firmly under the rim with string, leaving ample length. Repeat the process with another piece of string on the opposite side, also leaving extra length.

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    Tie: Finally, tie the two excess strings above and across the top of the basin to create a practical handle.

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    Trim off any excess paper and foil.

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    --- Cooking Method ---

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    Steamer: Place the prepared pudding basin in a steamer over a pan of simmering water.

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    Pan: Or, put the basin into a large lidded pan filled with boiling water to come halfway up the basin. It is important to not allow water to get into the mixture.

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    Lid: Add a well-fitted lid to the steamer or pan.If cooking two puddings, you can use a three-tier steamer.Or if you only have two-tiers, like we have put one in with the water and the other in the steamer basket.

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    --- Cooking Time for Christmas Pudding ---

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    Steam: The water should be kept at a gentle simmer so it generates steam. 6 hours for 650ml (1.1 imperial pint)8 hours for 900ml (1.6 imperial pint).9 hours for a 1.75l (3 imperial pint).

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    Water: Check the water is simmering, and top it up with boiling water as it evaporates.

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    Remove: When the pudding has cooked, remove from the steamer.

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    Cool: Remove the foil and greaseproof paper and leave to cool slightly.

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    Plate: Once cooled enough to touch, tip the basin upside down onto a rimmed plate.

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    --- Serving on the Day it is Cooked ---

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    Warm: Optional* Warm 50 ml Brandy in a pan, light it with a long-handled lighter.

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    Flame: Then very carefully pour the flaming Brandy over the Christmas Pudding.

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    Holly: Optional* Add some holly for decoration and sprinkle with icing sugar before serving.

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    Slice: Cut into thin slices.

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    Serve with Brandy Butter, Brandy Sauce Cream Icecream or Custard.

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    --- Storage if Made Ahead. ---

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    Store: Christmas Pudding can be steamed and stored for 6 weeks prior to the big day. Transfer the pudding to a plate. Wrap the christmas pudding with cling film.

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    Clean the basin. Pop the basin back over the top.

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    Wrap: Place the spare parchment disc on top and seal the whole basin well with cling film and foil. Store in a cool, dry place. For upto

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    --- Reheat ---

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    Reheat: Microwave: The easiest method to reheat is to remove the foil it is stored in. Place a plate on top and microwave for 5 minutesRe-steam To re-steam on the hob, unwrap and repeat steps 7-12 for Pudding Basin Preparation in recipe card above. Then steam for 1 ½ hours to reheatIndividual SlicesAnother option is to reheat each slice individually in the microwave in 30-second intervals until heated through.