Christmas Pudding

The ultimate finale to a Christmas meal, this traditional Christmas Pudding is steeped in brandy and filled with flavoursome fruits. Steaming the pudding for six hours helps to prevent the mixure from becoming dry

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

METHOD

  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. Set your Miele Steam Oven to 100°C and steam for 6 hours. Alternatively, select the Automatic programme on your Steam Combination Oven for Christmas Pudding and follow the instructions in the display.

  3. Once cooked, re-cover the basin with fresh greaseproof paper and foil. Store in a dry, cool, dark place until required. Reheat in your Steam Oven at 100ºC or Miele Sous Chef Warming Drawer at 85°C for 60-90 minutes before serving or use your built in temperature probe to re-heat the pudding to a core temperate of above 82°C.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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