Christmas Pudding - British

Course : Christmas
Serves: 8
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110 gram Plain flour
1/2 teaspoon Ground mixed spice
1/4 teaspoon Grated nutmeg
225 gram Fresh breadcrumbs
275 gram Shredded suet
225 gram Soft brown sugar
350 gram Raisins
50 gram Mixed peel
50 gram Walnuts
1 small Orange,zest only
4 Medium Eggs, beaten
50 milliliter Brandy or dry sherry
1/2 teaspoon Almond essence
150 milliliter Milk

Preparation / Directions:

1. Sift flour,spice and nutmeg into a large bowl.Add breadcrumbs,suet,sugar,raisins,sultanas,peel,nuts,and orange zest.Mix well 2. Combine the mix with the eggs,brandy or sherry, almond essence and milk. 3. Divide the mixture between two greased 1.1 litre pudding basins.Cover with buttered greaseproof paper or foil.Pleat once to allow pudding to rise. 4. Secure with string.Use extra string to make a handle for ease of removal. Place in a steamer over a pan of boiling water and cover.Steam steadily for 6 hours, replacing the water as it boils away. 5. Remove from the steamer,leave until cold.Cover with foil.Store in a cool place. 6. To serve: cover and steam for 2 hours.Turn out onto warm dish serve with brandy butter,fresh cream or custard.

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