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Thursday, 24 November 2011

Xmas Pudding

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I have used this xmas pudding recipe several times, and although it may seem extensive and elaborate, every ingredient here has its place in the recipe. It works really well, and provided you make them well enough in advance the flavour will mature just how you need it to.

I apreciate it takes a while to make. but thats the general rule with xmas pudding. The longer it takes... the more flavour and enjoyment youll get out of it.

Makes two medium puddings

225g of pitted and chopped prunes
225g of raisins
225g of sultanas
225g of dried apricots, chopped
110g of fresh whole-meal breadcrumb
1 medium Bramley apple peeled, cored and grated
1 orange juiced and zested
1 teaspoon of ground cinnamon
1 teaspoon of nutmeg
1 teaspoon of mace
½ teaspoon of ground cloves
1 teaspoon of allspice
½ teaspoon of ground cardamom (shells discarded)
3 tablespoon of Walnut oil
4 tablespoon of apple juice
2 tablespoon of clear honey
4 eggs beaten
75ml of Brandy
75ml of whisky
150ml of  sherry
100g of marmalade


Put all the dried fruit with the whisky and marinade for 24 hours

Add to this the bread crumbs, nut oil, apple, orange juice and its zest and all the spices in a large bowl and mix thoroughly

Put apple juice, honey, eggs, brandy, sherry and marmalade into a blender and blitz till smooth liquid

Mix with the dry ingredients

Leave for 24 hours , cover in a cool place

Grease two 500ml pudding basin and a disc of grease proof paper on the base of the basins

Divide the mix between the two

Cover the top with grease proof top with a pleat to allow for expansion, tie off and cover with tin foil

Put in a sauce pan or steamer and cook for 5 hours check water levels regularly.

Allow to cool and leave in a cool dry place to mature. You can eat them right away, but best left for a month or two to mature to enjoy properly.

Upon service douse with whisky or brandy and ignite until flames have dispersed. Serve with brandy sauce or similar.

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