Karen’s Christmas pudding

Karen’s Christmas pudding
  • Serves icon Makes 2 x 1.5 litre puddings or 3 x small 1 litre puddings
  • Time icon 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.

Nutrition: per serving

Calories
451kcals
Fat
16.4g (6.6g saturated)
Protein
5.9g
Carbohydrates
64.6g (48.7g sugars)
Fibre
2.2g
Salt
0.3g
Calories
451kcals
Fat
16.4g (6.6g saturated)
Protein
5.9g
Carbohydrates
64.6g (48.7g sugars)
Fibre
2.2g
Salt
0.3g

For 20

Ingredients

Dry ingredients

  • 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

Wet ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. Once firm, cover with cling film. It will keep for 2 weeks in the fridge.

delicious. tips

  1. Don’t be tempted to uncover the puddings until you need them or you’ll let in bacteria and they’ll go mouldy.

  2. 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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