If you’re a bit of a beginner when it comes to baking this recipe’s for you, we’ve laid out exactly how to make Christmas pudding in a step by step format so that you get that perfect result every time. We’ve used plenty of traditional spices as well as lots of chopped fruit to give you the flavours of Christmas in every spoonful.
- 100g (4oz) dried apricots, finely chopped
- 100g (4oz) dried cranberries
- 200g (7oz) sultanas, raisins or currants
- 100g (4oz) mi-cuit (half-dried) plums or prunes, finely chopped
- 75g (3oz) blanched almonds, roughly chopped
- 50g (2oz) luxury mixed candied peel, finely chopped
- 50g (2oz) candied ginger, finely chopped
- 1 Bramley apple, coarsely grated
- zest 1 lemon
- zest and juice 1 orange
- 100ml (4fl oz) spiced rum
- 75g (3oz) unsalted butter
- 75g (3oz) light muscovado sugar
- 1 large free-range egg, lightly beaten
- 125g (4½oz) self-raising flour, sifted
- 1tsp each mixed spice, ground nutmeg and ground cinnamon
- You will need
- 1.2-litre (2pt) pudding basin
In a large bowl, combine all the ingredients up to and including the spiced rum. Leave to soak overnight.
Soften the butter, then beat it with the sugar in a large bowl until light and fluffy. Slowly beat in the egg, a little at a time, until combined. Fold in the soaked fruit and all the other remaining ingredients.
Lightly butter the pudding basin and fill with the prepared mixture. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.
Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 3 hours. If necessary, top up the water during cooking.
Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover with clingfilm and chill in the fridge until needed.
To reheat the pudding, cover with foil and steam for 1 hour 30 minutes. Or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes. Turn out and flame brandy or rum in a ladle and carefully pour over the pudding. Serve with brandy cream and rum butter.
To make brandy cream, whip 300ml (½pt) double cream with 2tbsp icing sugar and 2tbsp brandy to soft peaks. Chill until ready to serve. To make rum butter, beat 150g (5oz) unsalted softened butter with 150g (5oz) icing sugar and 1tbsp golden rum until well combined. Add a little more rum if you fancy!