Get Stir-Up Sunday Ready With Our Christmas Pudding Recipe.

Christmas Puddings, like many of the best things, get better over time. Specifically, over Advent. With Stir-Up Sunday just around the corner we have asked around and dug out the recipe books to find you a really reliable recipe that the whole family can enjoy making.

 

For one 700g pudding you will need:

75g Self-raising flour

75g Shredded suet (this can be swapped for veggie suet if desired)

75g White breadcrumbs

75g Currants

115g Sultanas

115g Raisins

75g Soft, dark brown sugar

1/3 tsp Salt

½ tsp Ground Allspice

40g Chopped mixed candied peel

40g Glacé cherries

½ Small carrot, peeled & grated

½ Small apple, peeled & grated

2 Eggs, beaten

Zest & Juice of ½ an Orange

Zest & Juice of ½ a Lemon

100ml Guinness (or other stout)

2-pint pudding basin

 

• Grease the pudding basin.
• Mix the dry ingredients and the dried fruit together in a large mixing bowl.
• Stir in the salt and spice along with the candied peel, cherries, grated carrot and the apple.
• In a separate bowl whisk the eggs, citrus juice, zest and Guinness together.
• Add this liquid to the dry ingredients until it softly drops from the spoon.
• Add more Guinness if it needs loosening.
• Pour the mixture into the pudding basin ensuring there is a 5cm gap at the top of the basin to allow for rise.
• Cover the basin in tin foil, baking parchment or any heat safe wrapping and place in a saucepan of boiling water.
• Place a lid on the saucepan and boil for 7 hours, topping up the water as necessary.
• Cover with fresh greaseproof or muslin and store in a cool dry place.
• On Christmas Day or whenever you choose to tuck in, simply steam for a further 3 hours and enjoy!