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The Best Christmas Pudding Recipe

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Description

Christmas pudding is a traditional dessert that is typically served on Christmas Day in the UK and other parts of the world. It is a rich, fruity, and spicy pudding that is steamed and served with brandy butter or custard. The pudding is made with a variety of dried fruits, spices, and other ingredients that give it a unique flavor and texture. If you're looking for the best Christmas pudding recipe, you've come to the right place! This recipe is easy to make, and it will be a hit with your family and friends.

Prep Time and Cook Time

Prep time for this recipe is 30 minutes, and the cook time is 6 hours.

Ingredients

  • 1 cup raisins
  • 1 cup currants
  • 1 cup chopped mixed peel
  • 1 cup grated suet
  • 1 cup all-purpose flour
  • 1 cup fresh breadcrumbs
  • 1 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 large eggs, beaten
  • 1/4 cup brandy
  • 1/4 cup stout or dark beer

Equipment

  • Large mixing bowl
  • Steamer or large pot with a lid
  • Parchment paper

Method

  1. In a large mixing bowl, combine the raisins, currants, mixed peel, suet, flour, breadcrumbs, brown sugar, cinnamon, allspice, nutmeg, and salt. Mix well.
  2. Add the beaten eggs, brandy, and stout or dark beer. Mix well.
  3. Cover the bowl with a clean tea towel and let the mixture sit for at least 2 hours, or overnight.
  4. Cut a piece of parchment paper to fit the bottom of your steamer or pot.
  5. Fill the steamer or pot with enough water to come halfway up the sides of the pudding basin.
  6. Grease a 2-quart pudding basin with butter.
  7. Pack the pudding mixture into the basin, pressing down firmly.
  8. Cover the basin with a double layer of parchment paper and a layer of aluminum foil, pleating them together in the center to allow room for the pudding to expand.
  9. Tie a string tightly around the rim of the basin to secure the parchment paper and aluminum foil.
  10. Place the basin in the steamer or pot and cover with a lid.
  11. Steam the pudding for 6 hours, checking occasionally to make sure the water hasn't boiled dry.
  12. Remove the pudding from the steamer or pot and let it cool.
  13. Store the pudding in a cool, dark place until Christmas Day.
  14. To reheat the pudding, steam it for 2 hours, then serve with brandy butter or custard.

Notes

This recipe makes one 2-quart pudding, which serves 8-10 people. You can make the pudding ahead of time and store it in a cool, dark place for up to 2 months. If you don't have access to suet, you can use grated butter instead. You can also substitute the brandy and stout with orange juice or apple juice for a non-alcoholic version.

Nutrition Info

This recipe has approximately 500 calories per serving.

Recipes FAQ

What is suet?

Suet is the raw, hard fat found around the kidneys and loins of cows and sheep. It is commonly used in traditional British puddings and pies for its rich flavor and texture.

Can I make this recipe ahead of time?

Yes, you can make the pudding ahead of time and store it in a cool, dark place for up to 2 months.

What can I serve with Christmas pudding?

Christmas pudding is traditionally served with brandy butter or custard.

Recipe Tips

  • Make sure to pack the pudding mixture into the basin tightly to prevent air pockets.
  • Use a double layer of parchment paper and aluminum foil to prevent water from seeping into the pudding.
  • Check the water level in the steamer or pot occasionally to prevent it from boiling dry.
  • Store the pudding in a cool, dark place until Christmas Day.

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