Christmas Pudding
This makes a delicious Christmas Pudding, with all of the flavour in a lighter texture than a traditional pudding. It has converted more than a few who didn’t like it previously. I like to serve it flamed with brandy and lashings of sweet white sauce.
Servings Prep Time
8people 20+30minutes
Cook Time Passive Time
5hours 24hours
Servings Prep Time
8people 20+30minutes
Cook Time Passive Time
5hours 24hours
Ingredients
Instructions
  1. Combine everything except the eggs in a non-metallic bowl, cover, and leave to stand overnight.
  2. Next day add the beaten eggs, stir well, and then get everyone to stir and make a wish.
  3. Generously butter a 900ml pudding basin, spoon in the mixture, pushing down well and level. Cover with a double layer of baking paper, and a single layer of foil, both pleated, and tie tightly with string.
  4. Steam gently for 5 hours. Once cool re-wrap with clean paper and foil. Store in a cool place until Christmas.
  5. On Christmas Day steam again for 2 hours before serving.
  6. Half fill a metal ladle with brandy and heat over a gas flame or candle until hot enough to light. Pour the flaming brandy over the pudding, and carry to the table. There should be applause!