Christmas pudding

The last Sunday before Advent is known as Stir-up Sunday because it’s the day to get cracking on the Christmas pudding.  This year it falls on 25th November, so now is the time to get the ingredients in stock!

Why not give this traditional recipe a try?

Serves 6

Total time required:  6 hrs 30 mins

Preparation time: 30 mins

Cooking time: 6 hrs

Other time: Rest for up to 12 hours

Ingredients

• 1 tsp mixed spice
• 125g currants
• 2 tbsp rum
• 25g mixed peel
• 1 orange, the zest of
• 50g self-raising flour
• 50g breadcrumbs
• 50g blanched almonds
• 75g vegetable suet
• 175g vine fruit mix
• 150ml brown ale
• 50g dark brown soft sugar
• 200g sultanas
• 2 eggs

What to do:

In a large bowl stir together breadcrumbs, sugar, suet, mixed spice and flour. Add almonds, dried fruits and peel, mix well.

Beat together eggs, ale and rum, add to the bowl with the orange zest. Mix well (and make a wish). Cover with a tea towel and leave in a cool place for up to 12 hrs.

Lightly butter the pudding basin and line the base with a disc of greaseproof paper.

Pack the mixture into the basin and level the top. Cover with a double sheet of greaseproof paper and a piece of foil. Secure by tying string under the basin lip.

Place in a large saucepan and add boiling water to halfway up the basin. Bring to the boil, reduce to simmer and cover.

Cook for 3 hrs, top up with boiling water if needed (the pan mustn’t boil dry). Remove basin from the pan and cool. Remove the greaseproof paper and foil and replace with fresh paper and foil. Store in a cool, dark place until needed.

To serve: Cook as before for 3 hours, turn out onto a warmed plate, remove greaseproof disc and cut into slices.

TIP:  Traditionally, the Christmas pudding is taken to the table flaming .. if you would like to do this, warm about 2 tablespoons of brandy in a small pan on the hob.  Take great care at this point! Pour the warmed brandy over the hot pudding stand well back and ignite the brandy with a match.  Carefully carry the flaming pudding to the table … for safety reasons,  this should be done by an adult!!

Garnish with a holly sprig, and the pudding is delicious served with either brandy butter, brandy cream, brandy sauce, or just double cream.