How to make Christmas pudding: step-by-step

The perfect recipe from the Good Housekeeping team

This year Stir-Up Sunday falls on November 22, but if you don't fancy waiting until then there is no harm in making this Dark and Fruity Christmas Pudding up to three months in advance. So why not get mixing and make a wish as you do so...

 

Hands-on time 20min. Cooking time 4½-5hr. Serves 8

 

Ingredients

Butter for greasing

75g (3oz) each of sultanas and currants

100g (3½oz) dried cranberries

100g (3½oz) dried cherries

100ml (3½fl oz) sloe gin

Zest and juice of 1 medium orange and 1 lemon

75g (3oz) shredded vegetarian suet

50g (2oz) self-raising flour

125g (4oz) fresh white breadcrumbs

1tsp mixed spice

½tsp ground cinnamon

Pinch each of salt and grated nutmeg

100g (3½oz) plain chocolate (75% cocoa solids), grated

75g (3oz) soft dark brown sugar

50g (2oz) molasses sugar

1 granny smith apple, peeled, cored and grated

2 medium eggs, beaten

 

1 Lightly grease a 1 litre (1¾ pint) pudding basin. Mix together all the remaining ingredients in a large bowl until well combined. Spoon into the pudding basin, pushing the mixture down firmly, and level the top.

 

2 Lay a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat in the centre and set aside. Put the pleated square (foil side up) on top of the pudding and smooth down to cover. Using a long length of string, securely tie the square down just under the lip of the basin and knot. Bring the excess string over the top of the bowl and knot it under the lip on the other side to make a handle.

 

3 To cook, put an upturned heatproof saucer into a deep pan and put the pudding on top. Pour in enough water to come halfway up the sides of the basin, cover with a tight-fitting lid and bring to a simmer. Cook for 4½-5hr, checking the water level regularly and topping up as necessary. Remove the pudding basin from the pan and cool completely. Wrap the basin tightly in clingfilm and foil. Store in a cool, dark place for up to three months.

 

Per serving 304 cals, 10g fat (5g saturates), 49g carbs (37g total sugars)

 

To reheat... Take off the foil and clingfilm wrapping. Re-cover the pudding with baking parchment and foil. Following the heating instructions in step 4, cook for 2hr.

 

To flame your pudding... Simply heat 3tbsp of brandy gently in a small saucepan. Carefully transfer to a metal ladle and set alight using the flames of a gas hob. Immediately pour the brandy over the pudding, taking care not to splash it around. Keep the flaming pudding away from any flammable decorations and children.

 

 

 

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