Traditional Christmas Pudding
It’s really important to soak your fruit overnight for a lovely rich, moist pudding. The further in advance you make the pudding, the better it will be for Christmas Day.
4 people
360 minutes
60 minutes
Ingredients
- 4 tbsp Brandy
- 50 g Cherries in Syrup
- 110 g Currants
- 2 - Fresh Egg
- 50 g Mixed Peel
- 1 tsp Mixed Spice
- 1 tsp Nutmeg
- 45 g Plain Flour
- 110 g Raisins
- 110 g Sultanas
- 75 g SuperValu Butter melted
- 110 g SuperValu Dark Brown Sugar
- 75 g SuperValu Fresh Breadcrumbs
- 50 g SuperValu Goodness Flaked Almonds nibbed/chopped
- 1 - SuperValu Lemon grated and juiced
- 1 pinch SuperValu Salt
Method
- The day before you make the pudding put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Add the brandy and mix well.
- Leave to soak overnight.
- Next day, add in the remaining dry ingredients and mix. Then add the lemon zest, juice, melted butter and eggs and mix well.
- Place the mixture in a well-greased 2lb pudding bowl. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of a pudding bowl on top.
- Place the pudding bowl into a large saucepan half filled with water. Bring the water to the boil, and then reduce to a very gentle simmer for 6 hours. Check regularly to ensure the water doesn’t boil off, top up with water if required.
- After the cooking time has elapsed remove the bowl from the water. Remove the lid and greaseproof paper and allow the pudding to cool down completely.
- When cold, re-cover as before with fresh paper and store until required.
- On Christmas morning you can reheat the pudding by steaming in a large saucepan of water (as per the cooking method) until thoroughly heated through.
