Ingredients
Units
Scale
- 350 grams (3 1/4 Cup) Fresh White Breadcrumbs
- 350 grams (2 3/4 Cup + 1 1/2 Tablespoons) All-Purpose/ Plain Flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Mixed Spice, you could substitute Pumpkin Pie Spice
- 225 grams (1 1/8 Cup) Dark Brown Sugar
- 225 grams (1 1/8 Cup) Granulated Sugar
- 175 grams (1 3/4 Cup) Mixed Candied Peel, finely chopped,
- 275 grams (Just Shy of 2 cups) Currants
- 225 grams (1 1/2 Cups) Sultanas
- 450 grams (1lb) Seedless Raisins
- 175 grams (1 1/2 Cups) Chopped Almonds
- 2 Medium Cooking or Granny Smith Apples, chopped
- Zest & Juice of 1 Lemon
- Zest & Juice of 1 Orange
- 3 Large Eggs
- 5oz Milk
- 5 Tablespoons Brandy, I also love using Cointreau
- 12oz (1 1/2 Cup) Salted Butter or Suet
Serve with custard, freshly whipped cream, brandy sauce, or brandy butter.
Instructions
- In a large stockpot add the breadcrumbs, flour, salt, spices, sugars, candied peel, currants, sultanas, raisins, almonds, apples, and the zest and juice of the lemon and orange. Mix until well combined.
- In a separate container whisk together the eggs and Brandy. Pour the egg mixture into the large dry ingredients and stir until evenly combined, use a large heavy spoon as the mixture is large and heavy.
- Next, mix in the milk. Then add the butter and cook over low heat for 5 to 10 minutes for the butter to melt and all the flavors and ingredients meld together. Portion out the pudding mixture into pudding basins and use a butter knife to spread it into an even layer.
- Take a large piece of parchment paper and fold it so that there is a tri-fold in the center then place it over the top of the pudding, this is easiest done with two people, take a piece of twine and wrap it around the top of the pudding, twice to securely keep the parchment paper in place. Tie the twine into a tight knot then cut off the excess parchment paper.
- Put the pudding basin into a large saucepan and fill it halfway up the sides of the pudding basin with warm water, turn the heat on high, once the water is boiling, turn the heat to low, and steam for 8-9 hours. Make sure to keep checking the water level and adding more water every 30-60 minutes depending on how large your saucepan is. The Christmas pudding should love very dark when it is done. Carefully remove the pudding basin from the saucepan and let it cool then store in a cool, dry place.
- To feed the Christmas pudding you can use a small skewer to poke holes into the cake and use a pastry brush to brush the pudding with a tablespoon or two of brandy or rum each week. Make sure you wrap the pudding tightly after each feeding.
- When ready to serve the Christmas pudding, I suggest steaming it again for 2-3 hours or warming it in the microwave. Serve on a heatproof dish and if you'd like you can carefully pour slightly warmed brandy* on top of the pudding and carefully light the pudding on fire with a long match for a special Christmas presentation! Wait for the fire to extinguish before serving the pudding.
Notes
*To slightly warm the brandy put it in a pot over low-medium heat but be careful you do not want to boil the alcohol. Using warmed brandy helps it light on fire easier.
To make individual Christmas puddings butter some individual pudding basins and fill them with the pudding mixture. Place a parchment round on top then wrap up with aluminum. Place them in a 9X13 pan and fill with hot water halfway up the sides and bake at 400F/204C for 3-4 hours, or until they have reached the dark, rich color.
- Prep Time: 30 Minutes
- Cook Time: 8-9 Hours
- Category: Dessert
- Method: Bake
- Cuisine: English
