Christmas Pudding for me makes christmas day. The rich fruit, the smell of sherry and the thick dollop of brandy butter on the side. So I would like to share with you my mum’s christmas pudding, this recipe is to keep one for yourself and to give one away as a present, a personal christmas touch. You can make this up to six weeks ahead of the day.
What You Need:
200g Currants, 200g Sultanas, 200g Cherries, 100ml Pudding Sherry, 135ml Creme de Cassis, 133g Plain Flour, 165g Bread-crumbs, 200g of suet, 200g Light Brown Sugar, 1 and a quarter tsp ground cinnamon, quarter tsp ground gloves, 1 and a quarter tsp of baking powder, 4 eggs, 40ml honey, one orange, one lemon zest.
This recipe makes two, 2 litre puddings.
If you like, one week before soak the dried fruit in the sherry and creme de cassis.
It’s pretty simple to prepare a christmas pudding, its the cooking which is difficult. Simply weigh out all the ingredients, chop the orange and cherries and mix all together until well blended. Then spoon evenly into buttered pudding bowls (2 litre).
The cooking, prepare two steaming pans, half full with water. Cover the pudding bowls with buttered parchment paper cut to fit the bowls and to turn up at the sides. This is to stop water and condensation building up inside the pudding while it is cooking. Now place the bowls into the steamers and steam on a simmering heat for 5 hours.
There you have it, once done, cool turn out and wrap air-tightly ready for Christmas. On the day of cooking reheat in the steamer for 3 hours and the serve.
The second one is for my Aunt: