Tuesday, 10 November 2015

Christmas pudding recipe

Well it's that time of year again where it's time to make my Christmas pudding. I usually make it a few weeks earlier than this but time has gotten away from me this year as it feels like every year Christmas comes around quicker and quicker. But that's okay I am sure it will still taste just as good.

So let me share my recipe with you.


6oo grams of mixed dried fruit
150 ml's of brandy
175 grams butter (plus extra for greasing)
175 grams brown sugar
4 eggs, beaten
150 grams self raising flour
100 grams fresh white breadcrumbs
50 grams of blanched almonds, chopped
juice of 1 orange
1/2 teaspoon of mixed spice.


1. put mixed dried fruit into a glass bowl and pour over the brandy. Leave to soak for at least 2 hours but I prefer to soak overnight. Even up to a couple of days is just fine.

2. Mix butter and sugar in a bowl. beat in eggs, then fold in the flour. Stir in the soaked fruit and brandy with the breadcrumbs, almonds, orange juice and mixed spice. Grease a pudding tin and press mixture into it. place lid on top and make sure it is secured into place. place pudding tin into a pot of boiling water. I like to place a trivet on the bottom so that my pudding tin isn't touching the bottom of the saucepan. You want your boiling water to come up to about 1 inch from the top of your pudding tin. reduce the heat and simmer for approx. 6 hours, topping up with boiling water when necessary.

3. Remove from the heat and leave to cool. refrigerate for 2-8 weeks.

4. To reheat, steam for 2 hours as before. Decorate with holly and serve with warm custard or ice- cream.