Karen’s Christmas pudding
- November 2016
- Makes 2 x 1.5 litre puddings or 3 x small 1 litre puddings
- Hands-on 30 min, steaming 5 hours, plus resting and 2 hours to reheat
delicious. magazine editor Karen Barnes reveals the recipe for her mother’s Christmas pudding. We recommend serving it alongside lashings of the orange brandy butter – it’s a dessert you’ll never forget.
- 16.4g (6.6g saturated)
- 64.6g (48.7g sugars)
Don’t be tempted to uncover the puddings until you need them or you’ll let in bacteria and they’ll go mouldy.
The puddings are better for a bit of maturing and will keep in a cool, dry place for up to a year.
The brandy butter will keep for 2 weeks in the fridge.
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