Christmas pudding
Get motivated in November to make your Christmas pudding to have it mature in time. Check the Recipe Tips for instructions to cook your Christmas pudding in the pressure cooker or in the slow cooker
Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string.
Ingredients
- 350g/12oz dried mixed fruit (raisins, currants, sultanas)
- 100²µ/3½´Ç³ú pitted ready-to-eat prunes, chopped or left whole
- 100²µ/3½´Ç³ú dark muscovado sugar
- 4 tbsp dark rum
- 100ml/3½fl oz stout
- 100²µ/3½´Ç³ú chopped walnuts
- 100²µ/3½´Ç³ú blanched almonds
- 100²µ/3½´Ç³ú ground almonds
- 100²µ/3½´Ç³ú fresh white breadcrumbs
- 50²µ/1¾´Ç³ú plain flour
- 100²µ/3½´Ç³ú frozen butter, grated, plus a little extra for greasing
- ½ tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- 100²µ/3½´Ç³ú chopped glacé cherries (or left whole if you prefer)
- 3 large free-range eggs, beaten
Method
Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
Cover with cling film and leave to stand in a cool place for 24 hours.
After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin (or you can use a couple of sturdy rubber bands).
Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
Recipe Tips
Instructions for slow cooker Christmas pudding: Preheat the slow cooker to high. Add a trivet to the bottom of the slow cooker and place the wrapped pudding on top. Pour boiling water into the slow cooker to a depth of 10cm/4in. Put the lid on the slow cooker and cook for 10 hours. Remove from the slow cooker and set aside to cool. Cover the pudding with dry paper and foil, if needed, and set aside to mature. To reheat the pudding, place the pudding back in the trivet in the slow cooker and add boiling water as before. Cook on low for 4 hours. Turn out, flame and serve.
Instructions for pressure cooker: Place the wrapped, uncooked pudding onto a trivet in the bottom of the pressure cooker and add water to 10cm/4in depth. Bring the water to the boil, covering the pan loosely with a lid. Steam the pudding for 30 minutes. Check the water level, then put the lid onto the pressure cooker properly and bring to high pressure. Cook the pudding for 2 hours, then allow to depressurise naturally. Allow to cool completely, replace the paper and foil if soggy, then set aside to mature. When reheating, put the pudding onto the trivet in the pressure cooker and add water as before. Put the lid on the pressure cooker and bring to high pressure. Cook the pudding for 30 minutes, then allow to depressurise naturally. Turn out, flame on, and serve.
There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days.