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Traditional Christmas pudding

This is a 19th-century recipe from my great-grandmother, handed down to me by my mother.
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Prep Time 30 minutes
Cook Time 18 hours
Time to mature 30 days
Total Time 30 days 18 hours 30 minutes
Course Dessert
Cuisine British
Calories 333 kcal

Equipment

  • 1 Mixing bowl
  • 1 2.5 pint pudding basin
  • 1 large saucepan with lid
  • 1 Pressure cooker
  • 1 Grease proof paper
  • 1 Aluminium foil
  • 1 String
  • 1 Grater

Ingredients
  

  • 4 oz raisins
  • 5 oz sultanas
  • 5 oz currants
  • 1 oz mixed peel
  • 1 cup brandy Or rum
  • 4 oz flour
  • 3 whole eggs whisked
  • 4 oz breadcrumbs
  • 8 oz muscovado sugar
  • 5 oz suet
  • 4 oz grated carrot
  • 1 oz chopped almonds
  • 4 oz grated apple
  • 3 tbsp brandy
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 1 cup milk enough to mix the ingredients
  • 1 oz butter

Garnish

  • 1/2 ladle brandy
  • 1 sprig holly with red berries

Instructions
 

Prepare

  • Roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
  • Combine the flour, bread crumbs and whisked egg in a large mixing bowl
  • Add the suet, grated carrots and apples and mix well
  • Add the sugar and suet, followed by the other ingredients and mix well
  • Grease the inside of the pudding basin with butter and place a circle of greased, grease-proof paper in the base of the 2.5-pint pudding basin
  • Place the mixture in the prepared 2.5-pint pudding basin
  • Place a circle of grease-proof paper on top of the pudding mix
  • Cover the pudding bowl containing pud mix with grease-proof paper, pleat across the centre, then tie on with string.
  • Cover the grease-proof paper lid with pleated foil and secure it with string. Add a loop of string across the top of the bowl to form a handle for lifting the pudding bowl.
  • Steam the pudding on a trivet for 8 hours. Top up the water at regular intervals to prevent the pan from boiling dry.
  • Repeat steaming for a further 8 hours on the following day.
  • Store in a cool place for at least a month to mature.

Serve

  • On the day, re-steam for 2 hours or microwave: set microwave power level to 400-500 watts and heat the pudding for 10-15 minutes.
  • Carefully remove the foil and grease-proof paper cover, and turn the pudding onto a large plate. Use a palette knife to free the pudding from the inside of the bowl if needed.
  • Garnish with a sprig of holly, preferably with holly berries
  • Warm a serving ladle half filled with brandy over a flame. When it catches fire, pour over the pudding and carry to the table. The effect is improved by darkening the room.
  • Serve with Brandy butter and/or fresh cream and/or vanilla ice cream
Keyword Christmas, Pudding, Xmas pudding