Handspire Do It Yourself!
Christmas pudding is the must have desert to finish off your Christmas feast. This boozy desert is sure to keep your guests merry this Christmas! For a chocolate alternative, have a look at some special chocolate recipes.
Christmas Pudding
Por Publicado: November 13, 2013
- Preparación: 20 min
Follow this simplified recipe to make this classic Christmas desert.
Materials
- 230g Caster sugar
- 230g Vegetable suet
- 350g Sultanas
- 350g Raisins
- 230g Currants
- 100g Candied peel
- 1 Lemon Zest
- 110g plain flour
- 110g White breadcrumbs
- 50g Flaked almonds
- 1tsp Ground cinnamon
- 1tsp mixed spice
- 5 eggs
- 1tsp nutmeg grated
- pinch salt
- 150ml brandy
Instructions
- Grease your 2 pint pudding basins.
- Mix together all the ingredients, adding in the eggs and brandy little by little. Mix well.
Spoon all of the mixture into the pudding basins. Wrap mixture in foil and greaseproof paper or parchment. Then tie with string to keep it in place. - Put the basins into a steamer of boiling water and cover. Boil for 6+ hours. You may need to top the water up from time to time.
- Once pudding is firm to touch, remove from steamer and allow to cool. Replace foil and greaseproof paper cover and string.
- Store in a cool, dry place until Christmas day. Can be stored for up to 6 weeks.
