Christmas Pudding
Prep: 2880 mins
Cook: 480 mins
Servings: 12
A good old fashioned Christmas Pudding is a labour of love, taking about 1 week to prepare. All with be worth it on Christmas Day when it’s served to family and friends with a generous side of custard, brandy sauce or whipped cream.
Ingredients
- 250g suet
- 125g fresh breadcrumbs
- 125g White Wings plain flour
- 125g raisins
- 125g currants
- 125g sultanas
- 60g mixed candied peel
- 125g stoned prunes, finely chopped
- 125g peeled grated apple
- 50g blanched and chopped almonds
- 125g CSR Brown Sugar
- Rind and juice of 1 lemon
- Pinch salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ½ cup whisky
- ½ cup brandy
- 4 eggs
Method
- Skin and finely chop suet (this may be done easily in a food processor if the suet is very cold). Place the suet and the remaining ingredients, except whisky, brandy and eggs, into a large bowl. Stir together until well mixed.
- Add half the brandy and whisky. Cover and set aside in a cool place.
- Stir each day for one week, adding a little more of the whisky and brandy each time. On the last day whisk the eggs and stir into the mixture. Grease a large pudding basin; fill with the mixture. Cover with a layer of greased baking paper and foil and tie in place securely with kitchen twine.
- Place on rack in a large pot; pour in boiling water to come two-thirds up the side of basin. Cover and simmer for 4 hours, adding more hot water as necessary.
- On the day cook for another 2 hours.
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