traditional christmas pudding
From xerxes 15 years ago
- 90 minutes to make
- Serves 6
this recipe has been in my family for a long time. A traditional part of the British Christmas, this pudding is best made weeks or even months before Christmas. Marinating the fruit in ale and brandy gives it its distinct flavor, and the longer the better. Read more See less
Ingredients
- 2 cups currants shopping list
- 1 cup each raisins and golden raisins shopping list
- 1 cup pitted prunes, chopped shopping list
- 1/2 cup pitted dates, chopped shopping list
- 3/4 cup mixed candied citrus peel shopping list
- 3/4 cup glace cherries shopping list
- 2 1/2 cups plain or panko bread crumbs shopping list
- 2 Tbsp blackstrap molasses shopping list
- 1/2 cup corn syrup or golden syrup shopping list
- 1/2 cup orange marmalade shopping list
- 1 1/2 cup flour shopping list
- 2 eggs, beaten shopping list
- 1 cup grated suet shopping list
- 1 cup brandy shopping list
- 1 cup strong ale like guinness shopping list
- 1 cup almonds or pecans, chopped finely shopping list
- 1/2 tsp each of nutmeg, allspice, cinnamon, pumpkin pie spice and ground ginger shopping list
- 1 cup dark brown sugar shopping list
- 1/2 cup shredded carrots shopping list
- 1 tsp vanilla extract shopping list
- 1/2 cup each of orange and lemon juice shopping list
How to make it
- place all fruit, the eggs, vanilla, sugar, syrup, molasses, almonds fruit juices, brandy, ale, and citrus peel into a large bowl and mix thoroughly. This can be placed in the refrigerator and marinated for a day or up to a month before preparing the pudding. I usually marinate it for 2 days. The fruit will soak up most of the liquor. Into another large bowl, mix the flour, suet and bread crumbs. Add the shredded carrots. Fold in the fruit mixture. Grease a pudding 1 qt pudding basin. (this recipe is enough for 3 1 quart pudding basins) Seal the pudding basin with waxed paper, then tin foil. Tie the seal with kitchen string. Place the basin in the pressure cooker on a trivet and fill it 1/2 way up the basin with water. Set to steam for 1 1/2 hours or until clapper stops rattling. Just before serving, ladle brandy over the pudding and ignite at arm's length. Serve with cream or brandy butter.
People Who Like This Dish 5
- Snuzin Nowhere, Us
- californiacook CA
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- sitbynellie Glasgow, GB
- xerxes Wheat Ridge, CO
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The Rating
Reviewed by 3 people-
~HELLO~ Thank-you for sharing this
"5"FORK!!!!! recipe!
!HAPPY NEW YEAR! "2010"!
~*~mj~*~
mjcmcook
in Beach City loved it
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Wow! A wonderful recipe! I always wanted to try making a Christmas pudding... this looks like a must-try! Thanks for posting!
Hope you're having a great Christmas!
Susan
sitbynellie
in Glasgow loved it
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