Christmas Pudding

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I have a little confession to make. These photos are from last year pudding. It was the first time that my Grandma has trusted any one with making the Christmas pudding. I of course was given her recipe to use, along with notes. The recipe is in pounds I haven't converted it as I have digital scales that you can change units. I have made another pudding for this year and I already think that this one is better than last years. 

Timing is everything with this recipe. You will need to be prepared ahead of time as you will need to soak the fruit. I soaked mine for 3 days but 24 hours would be enough if you are short on time. You will also need at least 5 hours to steam the pudding so planning is vital to ensure that you have enough time.

So firstly to soak the fruit, place the raisins, sultanas and currants in a bowl with 2 tablespoons of brandy. Cover with cling wrap and place in a cool place to soak up the brandy for at least 24 hours. 

In a large bowl combine the flour, breadcrumbs, salt and spices. Add the sugar and suet, then the fruit, nuts, lemon rind and carrot.

Stir in the beaten eggs, treacle, milk and final tablespoon of brandy and mix together. Turn into a floured pudding cloth and tie securely and steam for 5 hours.

After 5 hours steaming store in a cool dry place. I have mine hanging in the wardrobe of my spare bedroom. My grandma assures me that you can make this the week before Christmas but I made mine a couple of weeks ago because I had heaps of other cooking to do leading up to Christmas. 



Time will tell how this years on turns out. However is already smells incredible so hopefully it tastes it too.

Until next time, Happy Cooking, Kate.

***Ingredients
  • 1/2 lb raisins
  • 1/2 lb sultanas
  • 1/4 lb currants
  • 1 oz chopped almonds
  • Grated rind 1 lemon
  • 1/2 cup grated carrot
  • 4 oz self raising flour
  • 8 oz stale breadcrumbs
  • 1/4 teaspoon of each salt, mixed spice, cinnamon and nutmeg
  • 1/2 lb brown sugar
  • 6 oz shredded suet
  • 3 eggs, beaten
  • 1 tablespoon treacle
  • 3 tablespoons brandy
  • 2 tablespoons milk


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