Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Hr Total Time: 5 Hr 10 Mins
A flaming Christmas Pudding is the ultimate end to a delicious Christmas dinner. This recipe certainly won’t disappoint – even people that don’t like Christmas pudding love this recipe!
- The day before place the raisins, currants, sultanas, cherries, flaked almonds, lemon zest, orange zest and juices into a large bowl and pour over the brandy. Cover the bowl with cling film and allow to soak overnight.
- In a large bowl add the suet, flour, sugar, spices, salt and eggs. Now mix through the fruit that has been soaking overnight with a wooden spoon.
- Line the base of a 1 ½ pint pudding basin with a disc of baking parchment, pour in the pudding mixture. Smooth the top of the pudding and cover the basin with foil and seal tightly.
- Stand the pudding on a long strip of foil enough to make a handle to remove the pan from the steamer. Place a small plate face down or scrunched up foil in the base of a large pan. Lift the basin into the pan and cover half way with boiling water, cover with a lid and bring to the boil. Reduce the heat to a simmer and steam the pudding for 5 hours, check the water and top up if necessary.
- Remove the pudding from the pan and allow to cool completely. Store in a cool, dark, dry place until Christmas.
- On Christmas day, steam the pudding for 2 hours as before, serve with brandy sauce or a side of your choice. Enjoy!