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Hazel’s Christmas Pudding

Hazel’s Christmas Pudding

225g (8 oz) plain flour
2 level tsp baking powder
225g (8 oz) Demerara sugar
225g (8 oz) butter
225g (8 oz) breadcrumbs
225g (8 oz) marmalade
225g (8 oz) sultanas
225g (8 oz) raisins
225g (8 oz) currants
½ tsp cinnamon
½ tsp grated nutmeg
3 eggs, beaten
3 tbsp milk
3 tbsp rum or brandy
Rind and juice of 1 lemon
Melted butter for pudding basins

Hazel worked all her life for AGA and this is her Christmas pudding recipe.

Serves 2 x 700ml (1¼ pint) and 1 x 850ml (1½ pint) puddings

Method
Place the flour, baking powder, Demerara sugar and the butter into a food processor and pulse until the mixture resembles breadcrumbs. Tip the ingredients into a bowl, one by one add all the other ingredients. Mix well together and make a wish! Butter the pudding basins with the melted butter. Place the mixture into each basin and smooth the tops. Cover the basins with a circle of baking parchment and a double layer of foil.  Allow to stand overnight. Place the basins in a large enough saucepan to accommodate each one (use two pieces of wood batons to stand the basin on) and pour in boiling water to come halfway up the basin. Simmer on the simmering plate for 20 minutes then transfer to the floor of the simmering oven for 6-8 hours (or overnight).

Puddings are best made ahead of Christmas (2 weeks is sufficient). On Christmas Day wrap the whole basin in foil and place at the back of the Simmering oven for 2-3 hours. Serve with brandy butter or a whisky sauce – make a white sauce with cornflour and stir in 3-4 tbsp whisky before serving.

If you like this recipe, you may also like Mini Mince Pies

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