Classic Christmas pudding

Name: Classic Christmas pudding
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 50 grams blanched almonds; 2 larges Bramley cooking apples; 200 grams box candied peel (in large pieces) or all citron if you can find it; 1 whole nutmeg (youll use three quarters of it); 1 kg raisins; 140 grams plain flour; 100 grams soft fresh white breadcrumbs; 100 grams light muscovado sugar, crumbled if it looks lumpy; 3 larges eggs; 2 Tbsps brandy or cognac, plus extra to light the pudding; 250 grams packet butter, taken straight from the fridge; 175 grams unsalted butter, softened; 1 serving grated zest of half an orange; 5 Tbsps icing sugar; 4 Tbsps brandy or cognac; 2 stem ginger, finely chopped

Classic Christmas pudding

Classic Christmas pudding requires roughly 8 hours from start to finish. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 1064 calories, 12g of protein, and 50g of fat. This recipe serves 8. 162 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up nutmeg, cognac, flour, and a few other things to make it today. Plenty of people really liked this dessert.

Instructions

Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).

Ingredients you will need

Almonds

Apple

Nutmeg

Equipment you will use

Food Processor

Knife

Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.

Ingredients you will need

Light Muscovado Sugar

Breadcrumbs

Almonds

Raisins

Apple

Brandy

Cognac

Nutmeg

All Purpose Flour

Egg

Equipment you will use

Bowl

Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.

Ingredients you will need

Butter

Equipment you will use

Bowl

Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.

Ingredients you will need

Butter

Equipment you will use

Bowl

Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.

Equipment you will use

Bowl

Aluminum Foil

Frying Pan

Boil or oven steam the puddings for 8 hrs, topping up with water as necessary.

Ingredients you will need

Water

Equipment you will use

Oven

Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.

Ingredients you will need

Powdered Sugar

Orange Zest

Brandy

Butter

Cognac

Ginger

Cream

Equipment you will use

Bowl

On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Ingredients you will need

Brandy

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

50grams

blanched almonds 2larges

Bramley cooking apples 200grams

box candied peel (in large pieces) or all citron if you can find it 1

whole nutmeg (you'll use three quarters of it)1kg

raisins 140grams

plain flour 100grams

soft fresh white breadcrumbs 100grams

light muscovado sugar, crumbled if it looks lumpy 3larges

eggs 2Tbsps

brandy or cognac, plus extra to light the pudding 250grams

packet butter, taken straight from the fridge 175grams

unsalted butter, softened 1serving

grated zest of half an orange 5Tbsps

icing sugar 4Tbsps

brandy or cognac 2

stem ginger, finely chopped

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.