The best Christmas pudding
This tastes best if you make it a couple of weeks before Christmas and let it mature. Eat it with brandy butter or clotted cream. If you have any left over, gently fry slices of it, adding a little orange juice for moisture for the ultimate post-festivity breakfast.
Ingredients
- 75g self raising flour
- 75g breadcrumbs
- ½ tsp nutmeg, cinnamon and mixed spice
- 350g mixed dried fruit
- 125g brown sugar
- 1 carrot, grated
- 1 apple, grated
- 1 tbsp marmalade
- 50g suet
- 50g melted margarine
- 1 tbsp golden syrup
- lemon rind, grated
- 1 egg
- 1 tbsp lemon juice, milk and brandy
Method
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Step 1
Mix everything together and stand overnight. More brandy can be added if you like.
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Step 2
This can be cooked as individual puds in dariole moulds or teacups or as a single pud in a 1 kilo pudding basin.
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Step 3
The steaming time will depend on the size of the pudding, but as a guide this one can be steamed for 2-3 hours to start with.
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Step 4
Alternatively it can be 'nuked' in a microwave. Cook on high for 5 minutes, leave to stand for 5 minutes repeating the process and then finally cooking for 4 minutes.
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Step 5
Allow to cool and store until Christmas. Steam for 2 hours before serving. Flame with brandy and serve.