The British Christmas Pudding is a very rich traditional dessert, served as part of Christmas Day dinner.Of course, many people just can't manage to eat it then, so often it's served later in the day and for several days following because, unless you have a large family gathering, it is too big for one meal. Because it is so rich, most people only eat small portions.
The pudding is made as much as three months before Christmas because, stored correctly, the flavor matures. In fact, some people even use them when they are one or two years old.
Ingredients
- 12oz fresh breadcrumbs
- 12oz plain (all purpose) flour
- 1tsp salt
- 1/2 level tsp ground ginger
- 1/2 level tsp ground nutmeg
- 1/2 level tsp ground cinnamon
- 12oz sultanas
- 16oz currants
- 12oz raisins
- 8oz chopped mixed candied peel
- 6oz chopped almonds
- 8oz peeled & chopped apples
- 12oz shredded suet (you can now buy vegetarian suet)
- 8oz castor (fine grained) sugar
- 8oz soft brown sugar
- grated rind & juice of 1 lemon
- grated rind & juice of 1 orange
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 3 large beaten eggs
- 4tbs brandy or rum (optional, use extra fruit juice if preferred)
- 150ml (2/3 cup) milk
Method
1. This quantity of ingredients makes at 3 puddings. You need traditional pudding basins to cook these. The measurements of the basins required are:
600ml (1 pint) basin, 900ml (1-1/2pt) basin and 1.1litre (2 pint) basin
2. Mix all the dry ingredients plus the apples, orange and lemon rind and juice, brandy, eggs and milk together in a very large mixing bowl. Cover and leave overnight.
3. Grease the pudding basins. Prepare three large pans by half filling with water and then bringing them to the boil or use steamers.
4. Stir the mixture again and then put into prepared basins. Cover with a circle of greaseproof paper then foil which should overlap the basin so it can be tied on with string around the lip of the basin. Put each basin into one of the saucepans. The water should simmer throughout the cooking and the water should be topped up as required. The 2 pint pudding will take 9 hours to cook, the 1-1/2 pint one will take 7 hours and the smallest, the 1 pint, will take 5 hours.
5. Remove from the pans and take off the foil but leave the greaseproof paper in place. When they are cold, cover again with foil and store in a cool place. They will normally keep for months and are usually made at least a month or two before Christmas. The extra puddings are sometimes given to friends or relatives as gifts because many people don't have the time or knowledge to make Christmas puddings themselves. Home made puddings are almost always received with pleasure.
6. On Christmas Day, steam the puddings as above for between 2 and 3 hours depending on size.
7. It is tradition to bring a whole pudding to the dining table, pour spirits over it like brandy or rum, then set the spirit alight - see the Setting Fire to the Christmas Pudding below.
8. Serve with brandy butter or traditional white sauce. After Christmas Day, you can heat small quantities, rather than a whole pudding, in a microwave.
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