Snack

Classic Christmas Pudding

Name: Classic Christmas Pudding
Prep time: 45 min
Cook time: 525 min
Total time: 570 min
Cuisine: British
Ingredients: 50g almonds, coarsely chopped; 2 large Bramley apples, peeled, cored and chopped; 200g candied peel, chopped; 1 whole whole nutmeg, three quarters grated; 1kg raisins; 140g plain flour; 100g breadcrumbs; 100g muscovado sugar, light; 3 large large eggs; 2 tbs brandy; 250g butter, grated; orange, zested, orange zest; icing sugar, icing sugar; stem ginger, chopped, stem ginger

A traditional British Christmas pudding packed with dried fruit, candied peel, Bramley apples, warming nutmeg, and brandy.

9 hr 30 min
700 kcal
Vegetarian
British
Dessert

Mellowpan tip: Makes 16 servings, plenty to share.

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Ingredients

For 16 servings

Steps

Step 1:
Prepare all the ingredients for the pudding.
Step 2:
Coarsely chop the almonds.
Step 3:
Peel, core and chop the cooking apples.
Step 4:
Chop the candied peel by hand.
Step 5:
Grate three quarters of the nutmeg.
Step 6:
Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs, and 2 tbsp brandy or cognac in a large bowl.
Step 7:
Holding the butter in its wrapper, grate a quarter of it into the bowl.
Step 8:
Stir everything together.
Step 9:
Repeat grating and stirring until all the butter is grated.
Step 10:
Stir for 3–4 minutes, until the mixture subsides slightly after each stir.
3–4 min
Step 11:
Ask the family to stir too, and let everyone make a wish.
Step 12:
Generously butter two 1.2 litre bowls and place a circle of baking parchment in the bottom of each.
Step 13:
Pack the pudding mixture into the bowls.
Step 14:
Cover each bowl with a double layer of baking parchment, pleating it to allow for expansion, then tie with string.
Step 15:
Trim off any excess paper.
Step 16:
Stand each bowl on a large sheet of foil and bring the edges up over the top.
Step 17:
Place another sheet of foil over the top and bring it down underneath to make a double package.
Step 18:
Tie with more string and make a handle for easy lifting in and out of the pan.
Step 19:
Boil or oven-steam the puddings for 8 hours, topping up with water as necessary.
8 h
Step 20:
Remove the puddings from the pans and leave to cool overnight.
Step 21:
When cold, discard the wrappings and re-wrap in new baking parchment, foil, and string.
Step 22:
Store in a cool, dry place until Christmas.
Step 23:
To make the brandy butter, cream the butter with the orange zest and icing sugar.
Step 24:
Gradually beat in the brandy or cognac and chopped stem ginger.
Step 25:
Put the brandy butter in a small bowl, fork the top attractively, and refrigerate until set.
Step 26:
On Christmas Day, boil or oven-steam the puddings for 1 hour.
1 h
Step 27:
Unwrap and turn out the puddings.
Step 28:
To flame, warm 3–4 tbsp brandy in a small pan, pour it over the pudding, and set it alight.