Hello hungry peoples,
It is that time of year people….time to start preparing your xmas feast, specifically the most important part, the dessert. I love a good xmas pudding and my mother-in-law makes the best pudding. It is super boozy with lots of dried fruit and just perfection, especially with brandy custard. This recipe comes from “Homemade Christmas” by Kay Fairfax published in 1986. We started the tradition of making the pudding years ago and like all good traditions it is still going strong.
The deal with xmas puddings is your supposed to make them mid-year and let the flavours age and develope. This isn’t a strict rule though. When we have been a bit slack we have made them quite close to xmas and you know what, they were still delicious! Don’t despair just get cooking ASAP!
Christmas Pudding
Prep time: 30 minutes
Cook time: 6 hours
Total time: 6 hours 30 minutes
Yield: 8 serves
Calories per serving: 821
Ingredients
- 125g suet
- 1 cup currants
- 1 cup chopped almonds
- 3 cups raisins
- 2 cups breadcrumbs
- 1 teaspoon cinnamon
- 1 teaspoon grated nutmeg
- 1/2 tsp ground cloves
- 2/3 cup brown sugar
- 1 1/2 cup mixed peel
- 4 egg yolks
- 1 cup warm milk
- 1/2 cup sherry
- 1/2 cup brandy
Cooking Directions
- Mix first ten ingredients together.
- Add well beaten egg yolks, warm milk, sherry and brandy. Mix thoroughly.
- Place in a greased bowl.
- Cover with a disk of baking paper and alfoil (or a pudding cloth if you have one).
- Boil in a saucepan filled with water for 6 hours with the lid on. Make sure it doesn’t run out of water though. I ALWAYS forget this bit. Lucky the pudding is strong!
- Store in the fridge until the festivities.
- You can heat it up in the microwave or boil it again in a saucepan. Merry Xmas!
Difficulty: Easy except the boiling bit. Maybe you are less easily distracted than myself.
p.s. I’ll add a photo after Christmas. We haven’t actually cracked it open yet.