Christmas Pudding

The ultimate finale to a Christmas meal, this traditional Christmas pudding is steeped in brandy and filled with flavoursome fruits

INGREDIENTS

Serves 8-12

170g plain flour

¾ tsp mixed spice

115g fine bread crumbs

115g dark brown sugar

115g vegetable suet

30g whole almonds

115g raisins

115g currants

115g sultanas

55g cherries

55g peel

1 small apple, peeled and grated

Zest of 1 lemon

Zest of 1 small orange and juice of half

2 eggs, lightly beaten

1 tbsp black treacle

2 tbsp brandy

75 ml stout

A 1.2L/ 2pint pudding basin

  1. Sift the flour and mixed spice into a large bowl. Stir in the breadcrumbs, suet, sugar and nuts. Add the fruits and citrus zest, make a well in the centre and pour in the orange juice, brandy, beaten eggs and treacle. Combine thoroughly. Gradually add the stout, mixing until a smooth dropping consistency is obtained. Cover the bowl and leave to stand overnight.

  2. The following day, lightly butter a 1.2L/ 2 pint pudding basin and fill with the mixture, packing it down firmly. Cover the basin with greaseproof paper and foil and cook at 100ºC for 6 hours in the Miele steam oven. Alternatively, select the Automatic programme for Christmas Pudding and follow the instructions in the display.

  3. Re-cover the basin with fresh greaseproof paper and foil. Store in a dry, cool, dark place until required. Reheat at 100ºC for 1 hour 45 minutes before serving.

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