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)
- 260g sultanas
- 260g raisins
- 260g currants
- 230g fresh breadcrumbs
- 230g vegetable suet
- 230g soft brown sugar
- 60g blanched almonds, roughly chopped
- 1 tsp ground mixed spice
- 1 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 40g ground almonds
- 60g self-raising flour
- 110g glacé cherries, roughly chopped
- 60g walnuts, roughly chopped
- Grated zest 1 large lemon
- Grated zest 1 large orange
- 220g carrots, grated
- 1 cooking apple, cored and grated
- 3 large free-range eggs
- 1 tbsp black treacle
- 230g golden syrup
- 150ml brandy or stout
You’ll also need…
- 2 x 1.5 litre pudding basins or 3 x 1 litre pudding basins, kitchen string, baking paper and foil
Orange brandy butter
- 125g unsalted butter (at room temperature)
- Finely grated zest 1 orange
- 350g sifted icing sugar
- 50ml brandy
- Mix all the dry ingredients in a large mixing bowl. In another bowl, mix the wet ingredients using a wooden spoon. Add the wet ingredients to the dry, then leave the bowl somewhere cool for 12 hours or overnight, covered in cling film.
- Spoon the mixture into pudding basins (no need to grease), leaving a 2cm gap at the top of each to allow room for the puddings to rise a bit as they cook.
- Cut out circles of baking paper about 10cm larger all round than the top of the basins. Cut pieces of foil the same size. Place each foil circle over a baking paper circle, fold a pleat in the centre of the paper and foil and smooth down to crease (again, so there is room for expansion). Place a pleated paper and foil circle over each basin, paper-side down, and scrunch it over the edges. Tie kitchen string tightly under the lip of the basins to hold the covering in place.
- To steam, put a couple of (non-dyed) egg boxes in the bottom of a very large saucepan (or you can use 2 smaller pans). Add boiling water to the pan so the egg boxes collapse. Put the basins on top of the boxes. Add more water until it comes a third of the way up the side of the basins. Put the lid on, bring the water to a simmer, then steam for 5 hours, topping up with water after each hour or so, as needed.
- Leave to cool until just warm, re-cover with fresh pleated paper and foil, then store in a cool, dark, dry place. On the day you want to serve one of the puddings, re-create the steamer with the egg boxes. Gently steam the pudding for 2 hours. Alternatively, microwave for 5-8 minutes on a medium heat until the pudding is steaming hot.
For the brandy butter
- Cream together the unsalted butter, orange zest and 175g sifted icing sugar until light and fluffy (it’s easiest to use a food processor or stand mixer). Beat in another 175g sifted icing sugar and the brandy.
- Pile the butter into a serving dish, swirl the top with a palette knife, then chill until needed. The mixture will be soft at this stage but it will firm up in the fridge.
- Once firm, cover with cling film. It will keep for 2 weeks in the fridge.
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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