Equipment needed: a pudding basin with a lid, a large pot with a lid, string. I found my basin at a local Ace Hardware! Click here one similar to mine on Amazon.
INGREDIENTS (Pictured above in first and second picture)
2 1/2 lbs of mixed dried fruit, including raisins, golden raisins, dried cranberries, currants
8 1/2 ounces of prunes, soaked and chopped
8 1/2 ounces of plain bread crumbs
2 large golden delicious apples, peeled, chopped
2 ounces of blanched almonds, chopped
1 tsp of allspice
Finely grated zest and juice of one lemon
Finely grated zest and juice of one orange
8 1/2 ounces of dark brown sugar
4 ounces of glace cherries (you can make these with maraschino cherries and sugar)
1 large carrot peeled and grated
4 oz ground almonds (almond flour)
4 oz plain flour
½ tsp ground cinnamon
½ tsp ground nutmeg
8 1/2 ounces of shortening
1 tsp of salt
8 ozs Guinness
2 ozs brandy
3 eggs, beaten
Butter for greasing
INSTRUCTIONS:
You can douse your pudding with brandy and set it alight for serving. (Note: I've never done this 😉) Goes well with brandy butter, custard, or cream. I prefer mine with English pouring custard. To save time, I always have Bird's Custard on hand.
*Tip: This is a time-intensive pudding. Make the holidays less stressful by preparing ahead of time. A bonus: Christmas pudding gets better with age as it rests in the brandy and stout!
INGREDIENTS (Pictured above in first and second picture)
2 1/2 lbs of mixed dried fruit, including raisins, golden raisins, dried cranberries, currants
8 1/2 ounces of prunes, soaked and chopped
8 1/2 ounces of plain bread crumbs
2 large golden delicious apples, peeled, chopped
2 ounces of blanched almonds, chopped
1 tsp of allspice
Finely grated zest and juice of one lemon
Finely grated zest and juice of one orange
8 1/2 ounces of dark brown sugar
4 ounces of glace cherries (you can make these with maraschino cherries and sugar)
1 large carrot peeled and grated
4 oz ground almonds (almond flour)
4 oz plain flour
½ tsp ground cinnamon
½ tsp ground nutmeg
8 1/2 ounces of shortening
1 tsp of salt
8 ozs Guinness
2 ozs brandy
3 eggs, beaten
Butter for greasing
INSTRUCTIONS:
- Mix together all the ingredients in a large bowl. Stir well to combine.
- Cover the bowl and leave to stand overnight.
- The following day, grease a 4-pint basin.
- Pour the mixture into the basin, right up to the top. (See above, first row, third image) Cover with basin lid. *Tip: Tie a string on the top of your pudding basin for easy lift when the pudding is finished.
- To steam, place a plate on the bottom of a large pot, and then place your filled pudding basin on top of the plate. Pour water around the sides of the basin and fill to about the half way mark.
- Cover pot securely with a lid and steam for 10 hours. (See above, second row, first image)
- Once steamed, cool for about an hour. (See middle image, second row above). Take a butter knife and loosen the pudding from the basin sides. Turn over onto serving plate. (See last image, second row). *Tip: Your basin lid will be difficult to remove at first. Give it a few minutes to cool and then give it a try!
You can douse your pudding with brandy and set it alight for serving. (Note: I've never done this 😉) Goes well with brandy butter, custard, or cream. I prefer mine with English pouring custard. To save time, I always have Bird's Custard on hand.
*Tip: This is a time-intensive pudding. Make the holidays less stressful by preparing ahead of time. A bonus: Christmas pudding gets better with age as it rests in the brandy and stout!