The ultimate Christmas Pudding Recipe
This family Favourite Christmas Pudding recipe is easy yet effective and even better easily made beforehand and "fed" to make ultra boozy or just warmed and served.
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
- 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.
- 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.
- Cover the large bowl and leave overnight.
- 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.
- 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.
- Store in a cool place away from light until the day of serving.
On the day
- 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.
- 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.
- 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!
Sauce Ingredients
200g Unsalted Butter
200g Plain Flour
200mls Hot Mussel Stock
800mls Smoked Haddock Milk
75mls Double Cream
1 Table Spoon Grain Mustard
1t Spoon Parsley, Tarragon, And Chervil
Lemon Juice
Salt And Pepper
Method
1. Melt butter and add flour, cook flour out for 2 minutes then slowly add hot liquid.
2. Stir continuously until a smooth sauce consistency is achieved.
3. Season.
4. Pass through a fine sieve.
5. Finish with mustard, herbs and seasoning.
Garnish Ingredients
Mash potato (Plain Mash passed through a drum sieve then finished with butter and an egg yolk)
Peas
Melted Onions
Eggs cooked for 8 minutes
Parmesan
Breadcrumbs
Egg Yolk
Method
1. Prepare mash potato in the normal way just finish with less milk and butter.
2. Cook peas in a little butter then allow draining on kitchen paper then squeezing out excess liquid.
3. Sweat onions in butter for a couple of hours or until melted and soft. Once the onions have melted drain off the excess butter.
4. Grate parmesan and keep to one side. Also have breadcrumbs kept to one side.
To Serve: Neatly arrange the onions in the bottom of a pie dish and flake over the salmon and haddock, add the mussels and peas. Spoon the sauce over all of the fish, and then place quarter an egg in the middle. Pipe the warm mash potato on top and brush with egg glaze. Sprinkle with grated parmesan and breadcrumbs. Bake in the oven until hot and the bread crumbs golden and crisp.
If you try this or any of our tasty recipes, make sure to tag us in any photos on Instagram as we would love to see how you get on.
