Christmas Pudding ideally you should make this pudding about two months before Christmas wrap it in foil and place inside a cake tin.  Up to serving you can, if you wish, occasionally prick it with a fork and drizzle in more brandy or sherry.



100 g (4 oz)  Self Raising FlourChristmas Pudding
pinch salt
1 x 2.5 ml spoon (½ tsp) grated nutmeg
1 x 2.5 ml spoon (½ tsp) mixed spice
75 g (3 oz) Atora shredded suet
100 g (4 oz) raisins
100 g (4 oz) sultanas
100 g (4 oz) currants
100 g (4 oz) soft brown sugar
50 g (2 oz) mixed peel
½ lemon, grated rind
2 medium eggs
2 x 15 ml spoon (2 tbsp) brandy or sherry


Grease a 1.2 litre (2 pint) pudding basin, place a small round of greaseproof paper in the bottom to stop the pudding from sticking.

Place all the dry ingredients in a large bowl and mix together

Add eggs, brandy or sherry and mix together well

Place mixture in the pudding basin, cover with greaseproof paper and foil

Steam gently for 8 hours

When Christmas comes steam the pudding for 2 hours to heat through before serving with brandy sauce or cream.

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{October 14, 2011} {Tags: , , , , }