Recipes>Baking Recipes
Christmas Pudding
by Lizzie Kamenetzky from The Great British Bake Off: Winter Kitchen
Serves 8
A rich, dark Christmas pudding recipe packed with boozy fruits, spices and nuts. Serve with brandy butter, whipped cream or vanilla ice-cream to end your Christmas meal in style.
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From the book
The Great British Bake Off: Winter Kitchen
Lizzie Kamenetzky
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Introduction
A Christmas pudding should be rich, dark and packed full of boozy fruits. Make yours at least a month in advance (or up to 6 months), then let it mature in a cool, dark place until Christmas Day. Don’t forget to make a wish as you stir the pudding mixture!
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Ingredients
| butter for greasing | |
|---|---|
| 350g | mixed raisins and sultanas |
| 125g | each prunes and dried apricots, finely chopped |
| 75g | dried apple, finely chopped |
| Grated zest of 1 large orange | |
| 1 | eating apple, peeled, cored and grated |
| 50g | fresh white breadcrumbs |
| 100g | blanched almonds, chopped |
| 50g | ground almonds |
| 2 tbsp | ground mixed spice |
| 100g | shredded suet |
| 100g | light muscovado sugar |
| 50g | dark muscovado sugar |
| 3 | medium eggs, beaten |
| 100ml | Calvados or brandy, plus extra to serve |
| YOU WILL NEED: A 1.5 LITRE PUDDING BASIN |
Essential kit
You will need a 1.5 litre pudding basin.
Method
STEP 1: Grease a 1.5 litre pudding basin with butter. Put all the ingredients in a large mixing bowl and mix together until thoroughly combined. Spoon the mixture into the pudding basin
STEP 2: Cut a square each of foil and baking paper, large enough to fit over the basin with some overhang. Put the two squares together. If your basin is quite full, fold a pleat in the centre of the foil/paper square to give the pudding some space to rise. Place, paper-side down, over the basin and secure with string under the rim (take the string up over the top to make a loose handle before cutting the string). Trim off any excess paper/foil.
STEP 3: Put an upturned saucer in the base of a deep pan. Set the pudding basin on top. Pour boiling water into the pan to come halfway up the sides of the basin. Cover and steam for 5 hours, topping up the water as needed. Using the string handle, carefully lift the basin out of the pan. Cool, then cover with clean paper and foil before storing.
STEP 4: To reheat for serving, steam for 1–1½ hours until piping hot throughout. Remove from the pan and turn out the pudding on to a plate. Warm a splash of Calvados or brandy in a small pan, then pour over the pudding and set alight. Bring to the table while flaming (let the flames die out before spooning out servings).
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Ingredients
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