Christmas Pudding

1 day + 15 minutes the next day to prepare | 8 hours to cook | 2 hours to re-steam 

Equipment and extras:

• 1.2 litre pudding basin, lightly greased
• a coin wrapped in greaseproof paper

Pudding Ingredients:

• 110 grams of ready-shredded suet | Replace with vegetarian suet for non-meat eaters and gluten-free diets
• 50 grams of self-raising flour | Replace with gluten-free flour if required
• 100 grams of white breadcrumbs | Use gluten-free bread if required
• 1 tsp ground mixed spice
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cinnamon
• 250 grams of soft dark brown sugar
• 130 grams of sultanas
• 130 grams of seedless raisins
• 25o grams of currants
• 30 grams of mixed candied peel, chopped
• 25 grams of skinned and chopped almonds
• 1 small cooking apple, grated
• 1/2 orange grated zest
• 1/2 lemon grated zest
• 150 ml Guinness
• 2 large eggs, lightly beaten

Brandy Cream Ingredients:

• 1 separated egg
• 1/3 cup of castor sugar
• 300ml thickened cream, lightly whipped
• 2 tablespoons of Brandy

Instructions Day One: 

1. Combine the suet, flour, breadcrumbs, spices and sugar in a bowl. Add the dried fruit, mixed peel, almonds, apple and zests, stirring to combine. Finally, mix through the Guinness and eggs before covering and leaving overnight for the flavours to all come together.

Instructions Day Two: 

1. Get the whole family involved as they stir the mixture thoroughly, making a wish as they go, then add the wrapped coin.
2. Pour the mixture into the lightly greased pudding basin, then cover with a layer of greaseproof paper and a sheet of foil. Ask for some helping hands and tie string securely around the top with a really tight knot. Then, tie a piece of string from one side of the pudding to the other to make lowering and lifting the pudding out of your cooking saucepan nice and easy.
3. Bring a large saucepan of water to the boil and place an old saucer at the bottom for your trivet before reducing to a simmer, placing the pudding on top of the saucer and putting a lid on your saucepan.
4. Simmer for 8 hours, topping up with boiling water from the kettle as required.
5. Once you’ve finished steaming, leave to cool in the saucepan overnight. Once you remove from the pot, remove and replace the greaseproof paper and foil. You can now leave the pudding in a cool and dark place until Christmas Day.

Instructions to Re-heat:

1. Follow steps 3 and 4 above, but steam for only 2 hours.
2. Turn out onto a plate, and pour some alcohol on top to light. We suggest mixing a tablespoon of brandy with a teaspoon of vodka, which creates a brighter flame. Bring to the table and light for dramatic effect and lots of ‘ooohs’ from an impressed audience.
3. Serve with Brandy cream.

Instructions for (adults only) Brandy Cream | Prepare 3 hours before eating:

1. Beat your separated egg white until it forms soft peaks.
2. Gradually add the castor sugar, beating well between each addition until well dissolved.
3. Fold in the beaten egg yolk, cream and brandy
4. Cool in refrigerator for 3 hours.

RECIPE FROM AGA AND FALCON.