The desert that can divide a family and seem daunting to make. It really isn’t, don’t let the cooking time and steps scare you, the final product is reward enough. It’s also the perfect pudding to make a few days in advance and forget about it while you juggle prepping everything else for Christmas.

To make this delicious Christmas pudding, you will need the following ingredients:

Ingredients

110g shredded suet

25g chopped candied peel

25g chopped almonds

1 cooked and chopped apple

½ tbsp. orange zest

½ tbsp. lemon zest

2 tbsp. of rum

75ml barley wine

75ml stout

2 large eggs

50g self-raising flour

110g breadcrumbs

1 tsp. mixed spice

¼ tsp. grated nutmeg

1 tbsp. of cinnamon

225g brown sugar

110g raisins

275g currants

Method

1. In a large bowl, start by mixing the suet, breadcrumbs, spices and sugar. Gradually combine the dried fruit, peel and nuts followed by the apple and grated orange and lemon zest.
2. In a smaller bowl mix the rum, barley wine and stout. Add the eggs and beat them thoroughly. Transfer the mixture into the large bowl with the dry ingredients and mix till well incorporated. It should come together in a sloppy consistency, but if it’s to dry, add a splash stout.
3. Cover the large bowl and leave overnight.
4. Next day, sifted in the flour and stir. Pack the mixture into a greased bowl, cover with a double layer of baking paper and a sheet of foil, tie securely with string. Place the pudding into a steamer and steam for 8 hours, keep an eye on the water and top up if the water level starts looking low.
5. When the pudding is finished steaming, let it cool completely and then remove the baking paper and foil. Replace with fresh baking paper, foil and string.
6. Store in a cool place away from light until the day of serving.

On the day

1. Fill a saucepan with boiling water, place on medium heat. When the water comes to a boil, place a steamer on top and turn it down to a gentle simmer. Place the Christmas Pudding in the steamer, cover and leave to steam for 2hrs 15 mins. Keep an eye on the water as you may need to top it up.
2. When the time is up, remove from the steamer and take the baking paper and foil off. Run a knife around the pudding and turn it out onto a serving plate.
3. Place a sprig of holly on top. Heat a ladleful of brandy, once it’s hot ask someone to set light to the brandy and slowly pour over the pudding. When the flames have died down it’s ready to serve the pudding!

The pudding is sure to be a hit with the people who enjoy a Christmas pudding and blast for those who just want to set the desert a blaze. We hope you enjoy!