Traditional Steamed Christmas Pudding with Stout
My Traditional Steamed Christmas Pudding with Stout recipe is rich, alcoholic and fruity too. It keeps for ages and makes a great edible Christmas gift. A couple of small twists like adding dried cranberries and stout make this simple recipe mind blowingly delicious. So don't miss stir-up Sunday, get your apron on and try this classic Christmas Pudding recipe - you'll never buy one again!
Ingredients
- 150 g raisins
- 150 g sultanas
- 150 g currants
- 100 g dried cranberries
- 50 g glace cherries
- 50 g mixed peel
- 1 large bramley apple (peeled and chopped)
- 250 ml stout
- 100 ml brandy
- zest 1 orange
- zest 1 lemon
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg (ground or grated)
- 1/2 tsp mixed spice
- 120 g dark muscovado sugar
- 150 g fresh white breadcrumbs
- 100 chopped almonds
- 100 g self-raising flour
- 50 g suet
- 75 g unsalted butter (plus extra for the basin)
- 2 eggs (beaten)
- 3 tbsp unsalted butter
- 2 tbsp muscovado sugar
- brandy
Instructions
- 1
--- To Soak The Fruit ---
- 2
In a large bowl mix the dried fruits, glace cherries, mixed peel and chopped apple, then add the stout, brandy, orange and lemon zests and stir.
- 3
Cover and leave overnight to soak.
- 4
--- To Make The Pudding ---
- 5
Butter two small (0.9litre/16cm/6") pudding basins, place a circle of greaseproof paper into the bottom so it's a bit easier to get the pudding out later.
- 6
Sprinkle the buttered bowl with a light covering of muscovado sugar.
- 7
Add the sugar, flour, breadcrumbs, chopped almonds and suet to a bowl along with all the spices to the soaked fruit and mix together.
- 8
Grate the butter and add to the bowl along with the eggs and stir well.
- 9
Spoon the mix into the prepared basins and level the tops.
- 10
--- To Cook the Puddings ---
- 11
Put the kettle on to boil.
- 12
Take a large sheet of foil and greaseproof paper. Butter the greaseproof paper and lay it face up on top of the foil layer.
- 13
Make a pleat in the two together and wrap over the bowl securing with string. The butter side should be facing the pudding with the foil on the outside.
- 14
Repeat for the second basin.
- 15
Put the pudding on a heatproof saucer in a saucepan and pour in just-boiled water to come halfway up each basin.
- 16
Cover and steam on a low heat for 6 hours. Top up the water occasionally so it doesn't boil dry. I set a timer and check every 45 minutes.
- 17
--- Store the Puddings ---
- 18
When the puddings have cooled, remove the cooking foil then re-cover with fresh greaseproof paper and foil.
- 19
Store in a cool place ready to reheat on Christmas Day.
- 20
--- Feeding the Puddings (Optional) ---
- 21
If you want to feed it each week before Christmas add a tablespoon of brandy, sherry or whiskey. Use a skewer to make a few holes to help the brandy soak into the middle.
- 22
--- To Reheat and Serve the Puddings ---
- 23
Steam the pudding for 1 hr using exactly the same method as before.
- 24
OR microwave the pudding until it is piping hot throughout. Do this is short bursts and keep checking. It should take around 10 minutes in total. Remember to remove the foil before microwaving.
- 25
Pour a little brandy into a metal ladle or jug then set it alight. Pour the flaming brandy over the top of the pudding. It is best to do this at or near the table for the full spectacle.
- 26
OR add a sprig of holly to the top of the pudding and serve.
Cook it from the original
This recipe comes from sewwhite.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on sewwhite.com