The Christmas pudding started life as a simple pottage; which over Yuletide people enhanced with expensive spices, like cinnamon and nutmeg.
The puddings can also be cooked on the simmering plate, hotplate plate on simmering setting or induction on medium low. Keep checking the water and add more boiling water to avoid it boiling dry.
Serves 16
30g butter, melted
1kg mixed dried fruit
250g pitted prunes, chopped
100g glace cherries, halved
150ml stout
2 tbsp brandy
250g fresh white breadcrumbs
50g blanched almonds, chopped
1 orange, finely grated zest and juice
1 lemon, finely grated zest and juice
225g soft brown sugar
1 large carrot, peeled and finely grated
100g ground almonds
140g plain flour
1 tsp ground mixed spice
½ tsp freshly ground nutmeg
250g beef or vegetable suet, shredded
3 medium eggs, lightly beaten
2 large cooking apples, peeled and coarsely grated
2 tbsp brandy
Preparation time: 50 minutes. Cooking time: 6 hours.
1. Generously brush 2 x 1.2 litre pudding basins with the melted butter.
2. Place all the ingredients together in your largest mixing bowl or saucepan and stir well to combine the ingredients evenly (make sure all the family make a wish during the stirring). Cover tightly with cling-film and leave to stand in a cool place overnight.
3. Pack the mixture into the pudding basins and cover with a pleated circle of both baking parchment and aluminium foil, securing with string, making a string handle to aid lifting the pudding.
4. Place in a very large saucepan on a trivet or upturned small saucer and pour boiling water to come halfway up the side of each pudding.
5. Cover and bring to the boil on the boiling plate, hotplate on boiling setting or induction on high and then transfer to the simmering plate or setting for 30 minutes slow boiling.
6. Transfer pan to the oven: CAST OVEN: on floor grid placed on floor of the simmering oven. FAN OVEN: preheated to B1/100oC/212oF. Cook for 6-8 hours.
7. Remove puddings from the pans and allow to cool.
8. Brush the surface of the puddings with 2 tbsp brandy and then cover with fresh parchment and foil coverings and string. Store in a cool, dark and dry place or in the refrigerator until Christmas.
Tip: The puddings can also be cooked on the simmering plate, hotplate plate on simmering setting or induction on medium low. Keep checking the water and add more boiling water to avoid it boiling dry.
