Traditional
Christmas Pudding
Recipe

The original "Plum Pudding " (which was actually made with prunes) became popular during the reign of Prince Albert of Great Britain. But infact the origin of this pudding can be traced back as far as Medieval times where it was made from meat, usually shin of beef, stewed together with raisins, currants, prunes, sugar, spices, claret and lemon juice. By the nineteenth century, the meat had disappeared, although the suet remained.

This Christmas Pudding recipe is very easy to make and fun for the whole family who traditionally are invited to stir the pudding mix and make a wish! This classic dessert is the conclusion to a
Traditional Christmas Dinner.

Christmas Pudding

by Gary Rhodes

INGREDIENTS
Makes 3 x 2lb (900g) puddings

8oz/225g plain flour
1 teaspoon baking powder
8oz/225g fresh white breadcrumbs
8oz/225g shredded suet
4oz/100g ground almonds
1lb 2oz/500g soft dark brown sugar
1 teaspoon ground mixed spice
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
6oz/175g stoned prunes, finely chopped
6oz/175g peeled carrots, grated
1 žlb mixed currants, sultanas & raisins
2oz/50g chopped mixed peel
2 apples, peeled, cored and roughly chopped
Juice & grated zest of 1 orange & 1 lemon
5 eggs
4 to 5 fl oz dark rum
4 tablespoons black treacle
4 tablespoons golden syrup
1/2 pint 300ml stout (dark beer)

METHOD

• In a large mixing bowl, sift together the flour & baking powder. Add the breadcrumbs, suet, ground almonds, soft dark brown sugar and spices. Mix the dry ingredients together.
  

• Add the chopped prunes, grated carrots, dried fruit, mixed peel, apples and lemon & orange zest. Mix well.
  

• Beat the eggs together and stir into the dry ingredients along with the lemon & orange juices, rum, treacle, golden syrup and stout. Stir really well to mix all the ingredients together.
  

• The mixture should now have a fairly sloppy consistency. If it needs more liquid, add a little more stout or rum. Then taste it and if necessary, add more spices to liven it up.
  

• Cover the bowl with cling wrap and refrigerate for up to one week to allow the mix to mature.

This Christmas Pudding recipe will yield 3 puddings. To cook them, you will need 3, 2lb/900g pudding basins, buttered and lightly dusted with flour.

• Divide the mix between the 3 pudding basins. Lay a ring of greaseproof paper over the top of each and cover with baking parchment or foil making a fold which leaves room for the pudding to rise. Tie each basin around the top with string.
  

• Steam over boiling water for 6 hours being careful to check that the water doesn't boil dry - top up with boiling water from a kettle as required.
  

• Leave to cool completely. Then remove the old baking parchment or foil and rewrap with fresh as before, using string to tie it off.
  

• Store in a cool and dry place until Christmas Day.

To serve on Christmas Day, the puddings will require a further 1 ˝ to 2 hours of steaming. Serve with a spoonful of flaming brandy poured over the top and a bowl of deliciously decadent rum butter or brandy sauce.

If you find this particular Christmas Pudding recipe too rich for your taste, you may want to check out my lighter alternative, Spiced Sponge Pudding. And if you are looking for a Christmas pudding recipe that can literally be made at the last minute, do check out this recipe from Bill Grainger.

Christmas Countdown Tip: Now is a good time to go online and order your Christmas Gifts and Christmas Chocolates.

	Web www.gourmet-food-revolution.com

To go from Gary Rhode's Christmas Pudding Recipe to
My Traditional Christmas Menu
CLICK HERE