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Traditional Steamed Christmas Pudding recipe

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12/17/2009

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Traditional Steamed Christmas Pudding recipe

Luxurious recipe for Steamed Christmas Pudding - a magnificent ending to any festive meal. It is dairy free too!

Ingredients

120g caster sugar
120g suet (get this from your butcher)
150g sultanas
150g raisins
120g currants
60g candied citrus peel chopped
60g flour
60g breadcrumbs
25g almond flakes
Zest of 1/2 lemon
3 medium eggs beaten
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon grated nutmeg
pinch of salt
75ml brandy (or rum)

Directions

Take either 2 small glass bowls (600ml or so) or 1 larger glass mixing bowl (1200 to 1500ml) and lightly butter them inside. Use a piece of the butter wrapper, it's easiest.

Combine everything except the Brandy and eggs in a large mixing bowl and mix with a wooden spoon to distribute evenly. Now add the Brandy and the eggs and give it a good mix.

Fill the bowls equally with mixture and then cover tightly with tin foil by laying a piece over the top and creating a thick edge with the foil that hangs over the edge.

Now take the largest pot you have, place a saucer upside down on the base, place the pudding on the saucer and pour water around the side to reach about 2/3 up the side of the pudding and bring to the boil. When it's boiling reduce heat to a simmer, place the lid on and it needs to steam for 5 hours.

Important: Check every 15 to 30 minutes depending on the size of your pot and top up the water level.

Remove from the heat and allow it to cool before you remove it. Once cooled and out of the pot, cover it with a fresh piece of foil and set it on a shelf in a cool dry place until you are ready to eat.

To reheat, steam in the same way for an hour, place a plate over the top and then turn upside down allowing the pudding to settle on the plate.

Pour about 2 tablespoons of brandy over the top and set it alight.