Traditional Christmas puddings should be started at least 5-6 weeks ahead of the big day. This gives the mixture maximum time to soak up the alcohol and to develop a deep, rich flavour through constant ‘feeding’. Not everyone can be a festive goddess (or god) and sometimes, the last thing you want to think about in October is cooking for Christmas.
For those of us that perhaps aren’t as organised as we’d like to be, have simply missed the preparation date due to busy schedules or are just more comfortable leaving things till the last minute – there is a solution. Don’t let the family go without, and with this recipe, they’ll never suspect that your Christmas pud wasn’t weeks in the making.
If you want to observe tradition make sure to stir from ‘east to west’ to replicate the journey of the Three Wise Men.
Psst…remember to make a wish when you stir,
With a day to go…
Shopping list
170 g raisins
170 g sultanas
115 g currants
57 g mixed fruit candied peel
1 cooking apple, peeled and grated
½ lemon, zest and juice
28 g almonds, blanched
213 g fresh white breadcrumbs
1 teaspoon mixed spice – cinnamon, nutmeg, ginger and cloves
½ teaspoon salt
1 large egg
115 g melted butter
150 ml stout
115 g treacle
75 ml whole milk
2 tablespoons brandy for the final flambé
Process
Mix all of your ingredients in a bowl and cover tightly with cling film. Leave in the fridge.
24 hours later…
Grease a pudding bowl, add your chilled mixture and flatten it down to create a compact form. Layer with a sheet of parchment paper and cover the bowl securely with tin foil, ready for steaming.
Place a trivet in a pan large enough to hold your pudding bowl (a colander will work just as well if you don’t have a trivet). Fill the pan to just below the trivet with boiling water and then add the pudding bowl. Set to simmer, cover with a lid and set the timer. Regularly check water levels during steaming and top up when necessary.
The pudding should be ready within 2.5 and 3 hours.
When the pudding is firm to the touch, remove and serve with a splash of brandy (or if brandy isn’t your thing, rum or whisky can also work well).
With minutes to go…
Shopping list
35 g plain flour
8.5 g cocoa powder
60 g dark brown sugar
1 teaspoon mixed spice
50 g shredded suet (or vegetarian suet)
180g mixed dried fruit
15g chopped almonds
½ orange, zest and juice
1 egg
70 ml stout
2 teaspoons treacle
1/2 tablespoon whole milk
Process
Mix the dry ingredients in a bowl and then stir through the wet ingredients. If scaling up the ingredients, you may want to use a mixer to make the process easier. But which should you use, a spiral mixer or planetary mixer?
Spoon the mixture into a greased pudding bowl, cover with cling film and pierce.
Heat on full power in the microwave for 5.5 – 6 minutes.
Leave to cool for 5-10 minutes and serve with a splash of brandy for the adults.
Merry Christmas!
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