The best Christmas pudding  recipe image

Print The best Christmas pudding

This tastes best if you make it a couple of weeks before Christmas and let it mature. Eat it with brandy butter or clotted cream. If you have any left over, gently fry slices of it, adding a little orange juice for moisture for the ultimate post-festivity breakfast.

Ingredients

  • 75g self raising flour
  • 75g breadcrumbs
  • ½ tsp nutmeg, cinnamon & mixed spice
  • 350g mixed dried fruit
  • 125g brown sugar
  • 1 carrot, grated
  • 1 apple, grated
  • 1 tbsp marmalade
  • 50g suet
  • 50g melted margarine
  • 1 tbsp golden syrup
  • Lemon rind, grated
  • 1 egg
  • 1 tbsp lemon juice, milk & brandy

Method

  1. Mix everything together and stand overnight. More brandy can be added if you like.
  2. This can be cooked as individual puds in dariole moulds or teacups or as a single pud in a 1 kilo pudding basin.
  3. The steaming time will depend on the size of the pudding, but as a guide this one can be steamed for 2-3 hours to start with.
  4. Alternatively it can be “nuked” in a microwave. Cook on high for 5 minutes, leave to stand for 5 minutes repeating the process and then finally cooking for 4 minutes.
  5. Allow to cool and store until Christmas. Steam for 2 hours before serving. Flame with brandy and serve.
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