Now’s the right time to start perfecting your Christmas recipes, and in today’s blog we have a delightful Christmas pudding recipe courtesy of the good folks over at BBC Food.
This scrumptious Christmas pudding recipe is guaranteed to be a big hit with all your guests and is a truly tasty take on this Christmas classic.
350g/12¼oz raisins or currants
150g/5¼oz dried figs, chopped
125g/4½oz candied peel
100g/3½oz dried apricots
75g/2½oz dark glacé cherries, halved
150ml/5fl oz brandy
100g/3½oz ginger in syrup, chopped, plus 2 tbsp of the syrup
2 apples or quinces, grated
2 oranges, juice and zest
6 eggs, beaten
250g/8¾oz shredded suet
350g/12¼oz soft muscovado sugar
250g/8¾oz fresh breadcrumbs
175g/6¼oz self-raising flour
1 tsp mixed spice
- For this recipe you will need two 1.5 litre(2½ pint) plastic pudding basins with lids.
- Soak the sultanas, raisins, currants, figs, peel, apricots and cherries in the brandy overnight, giving it a good stir now and again.
- The following day, in a large bowl mix the ginger, syrup, apples or quinces, orange juice and zest with the eggs, suet, sugar, crumbs and flour.
- Stir in the soaked fruit and spice.
- Grease the two pudding basins and divide the mix between them.
- Cut two circles of greaseproof paper to cover the top of the pudding and fold a pleat down the centre to allow pudding to expand.
- Put lids on the basins and steam puddings for 3½ hours.
- Let puddings cool before removing greaseproof paper and covering tightly with cling film and lid. The puddings can now be stored in a cool, dry place until Christmas.
- To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.
(Image credit: Flickr)