Traditional British Christmas Pudding

Ingredients

• 200g (1 1/2 cups) breadcrumbs 200g (1 1/2 cups) breadcrumbs
• 200g (1 cup) suet 200g (1 cup) suet
• 200g (1 1/2 cups) mixed dried fruits (such as raisins, currants, and sultanas) 200g (1 1/2 cups) mixed dried fruits (such as raisins, currants, and sultanas)
• 100g (3/4 cup) chopped almonds 100g (3/4 cup) chopped almonds
• 100g (1/2 cup) brown sugar 100g (1/2 cup) brown sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 tbsp brandy 2 tbsp brandy
• 2 eggs, beaten 2 eggs, beaten
• 1 tbsp black treacle 1 tbsp black treacle
• Butter, for greasing Butter, for greasing

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 60g (Sugars: 40g)
• Protein: 6g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the breadcrumbs, suet, dried fruits, chopped almonds, brown sugar, cinnamon, nutmeg, cloves, lemon zest, and orange zest.
2. 2.
   In a separate bowl, mix together the brandy, beaten eggs, and black treacle.
3. 3.
   Pour the wet mixture into the dry ingredients and stir until well combined.
4. 4.
   Grease a 1.2-liter (2-pint) pudding basin with butter.
5. 5.
   Spoon the pudding mixture into the basin, pressing it down firmly.
6. 6.
   Cover the basin with a double layer of greased parchment paper or aluminum foil, making a pleat in the center to allow for expansion.
7. 7.
   Secure the paper or foil with kitchen string, tying it tightly around the rim of the basin.
8. 8.
   Place the pudding basin in a large pot and pour in enough boiling water to come halfway up the sides of the basin.
9. 9.
   Cover the pot with a lid and steam the pudding over low heat for 6 hours, adding more boiling water as needed to maintain the water level.
10. 10.
    Once steamed, remove the pudding from the pot and let it cool completely.
11. 11.
    Store the cooled pudding in a cool, dark place for at least a month to allow the flavors to develop.
12. 12.
    On the day of serving, steam the pudding for an additional 2 hours before turning it out onto a serving plate.
13. 13.
    Serve the Christmas Pudding warm with brandy butter or warm custard.

Treat your ingredients with care...

• Almonds — Make sure to chop the almonds into small pieces to ensure an even distribution throughout the pudding mixture.

Tips & Tricks

• For a boozy twist, you can soak the dried fruits in brandy overnight before adding them to the pudding mixture.
• To save time, you can prepare the pudding mixture a day in advance and steam it on the day of serving.
• If you prefer a lighter texture, you can substitute half of the suet with grated cold butter.
• Serve the Christmas Pudding with a sprinkle of powdered sugar and a sprig of holly for a festive touch.
• Leftover pudding can be stored in the refrigerator for up to a week and reheated before serving.

Serving advice

Serve the Christmas Pudding warm, accompanied by a generous dollop of brandy butter or a drizzle of warm custard. Cut it into slices and enjoy the rich and comforting flavors of this traditional British dessert.

Presentation advice

To create an elegant presentation, dust the top of the pudding with powdered sugar and garnish with a sprig of holly. Serve it on a decorative platter or cake stand to showcase its festive appeal.