The Best Christmas Pudding
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!
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 300 mins
Total Time: 310 mins
Ingredients
  • 240 g raisins
  • 50 g currants
  • 75 g sultanas
  • 50 g glace cherries
  • 15 g flaked almonds
  • 100 ml brandy
  • 1 lemon (zest only)
  • 1 orange (zest only)
  • freshly squeezed juice of ½ lemon & ½ orange
  • 75 g vegetable suet
  • 50 g plain flour
  • 90 g light brown sugar
  • 1/2 tsp mixed spice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 2 free-range eggs (beaten)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the pudding from the pan and allow to cool completely. Store in a cool, dark, dry place until Christmas.
  6. On Christmas day, steam the pudding for 2 hours as before, serve with brandy sauce or a side of your choice. Enjoy!