christmas pud
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Nana’s Xmas Pudding

24th November is Stir up Sunday - THE day in the year you are supposed to make your Christmas Puddings - giving them time to mature before the big day.
You will need a 2 pint (1.2 litre) pudding basin, lightly greased, baking parchment, foil and string, and a traditional or fan-type steamer
Keyword Christmas
search Puddings, Seasonal
Prep Time 40 minutes
Cook Time 8 hours
Total Time 8 hours 40 minutes
Servings 10
Author Tracey Errington

Ingredients

Dry ingredients:

  • 227 g dark brown sugar
  • 114 g sultanas
  • 114 g raisins
  • 114 g currants
  • 114 g currants
  • 114 g candied peel
  • 114 g shredded suet
  • 114 g grated apple
  • 114 g white breadcrumbs
  • 114 g shredded suet
  • 60 g ground almonds
  • grated zest ½ orange
  • grated zest ½ lemon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon nutmeg freshly grated if possible
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 114 g plain flour

Wet ingredients:

  • 4 tablespoons rum
  • 3 tablespoons milk
  • 3 medium eggs

Instructions

  • You will need a very large mixing bowl, a second smaller bowl and either a 2 pint (1.2 litre) pudding basin, or 2 x 570ml bowls or 6-8 175ml individual bowls, plus baking parchment, foil and string, and a large pan or steamer.
  • Thoroughly mix all the dry ingredients (except the flour) – best to tick them off so you don’t forget any!
  • In a second bowl, beat the eggs with the rum and milk.
  • Pour the wet ingredients over the dry ingredients and stir thoroughly – don’t forget to make a wish. The mixture should be fairly loose – falling off the spoon. If you need more liquid, add a drop of milk.
  • For best results, cover and leave overnight.
  • When ready to cook, stir in the flour and place the mixture into your greased basin(s).
  • To prepare the bowl for steaming, cover with two layers of baking parchment (with a fold in the middle to allow for expansion), then a sheet of foil. Use a piece of string to tie securely around the rim and to make a handle.
  • Steam the pudding on a steamer over a saucepan of simmering water for 8 hours.
  • Keep an eye on the water- topping up half way if needed. After 8 hours remove from the water and let it go cold before changing the covers for fresh ones and storing in a cool dark place – ready to recook on Christmas Day.
  • On Christmas Day: steam for 2hrs 15 mins then when ready to serve, ladle over warm brandy (if you want to light it), or serve with Rum Sauce or some Cumberland Rum Butte.

Notes

If you have any left it will reheat in the oven next day – or can be used to make Christmas Pudding Ice-Cream - see our ice cream recipe. If you want two smaller puddings, use two 570ml basins and cook for the same length of time. For single serving puddings, this should make 6 - 8 makes eight 175ml puddings. These just need to be steamed for 3 hours first time and re-steamed for 1 hour before serving. Merry Christmas.