Instructions to Producing Tasty Christmas Pudding

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Christmas Pudding

We hope you got insight from reading it, now let’s go back to christmas pudding recipe. To make christmas pudding you need 18 ingredients and 16 steps. Here is how you do that.

Here are the ingridients that are needed to produce a heavenly Christmas Pudding:

  1. You need of shredded suet, vegetarian is fine.
  2. Use of dessert spoon mixed spice.
  3. Use of grated nutmeg.
  4. Take of ground cinnamon.
  5. You need of self raising flour.
  6. Use of soft Brown sugar (I used muscovado).
  7. Take of white breadcrumbs (from stale bread) **.
  8. Take of sultanas.
  9. Get of currants.
  10. Use of glace cherries, quartered.
  11. You need of chopped almonds.
  12. Take of chopped candied mixed peel.
  13. Get of Finely grated peel (zest) of 1 orange and 1 lemon.
  14. You need of green Apple, peeled cored and finely chopped.
  15. Use of eggs.
  16. Take of stout (I used Guinness) ##.
  17. Use of brandy or dark rum, or substitute orange juice.
  18. Provide of brandy or rum, for 'Flaming'. Optional.

Ready with the ingridients? Below are the instructions on cooking Christmas Pudding:

  1. Place first seven ingredients in a large bowl, mix thoroughly, you can use your hands for this, add the fruit, candied peel and nuts, mix well, add the Apple and grated peel. Mix well, use a wooden spoon now..
  2. In another bowl or jug whisk the eggs, add the stout and brandy / rum and whisk again..
  3. Pour this mixture into the dry ingredients and mix well. Mixture should be 'dropping consistency, I.e just drop off spoon. If too stiff add drop more stout or orange juice..
  4. It is traditional for all family members to 'Stir and make a wish' at this point.
  5. Cover bowl with cling film or a damp cloth, leave overnight for flavours to develope, stir again..
  6. Grease two 2 pint pudding basins, fill to brim with mixture, pack it down if necessary, cover with a disc of greaseproof paper, cover with aluminium foil or a pudding cloth, tie with string below the rim,fold the foil or cloth over the top. If using a flat bottom basin you can place a disc of greaseproof paper at the bottom to ease tipping out the pudding, remove before step 11 ignition !.
  7. You now have a choice, either steam the puddings for 8 hours, make sure they don't boil dry. Or, cook in a pressure cooker, cook without pressure for 30 minutes, then at full (15 lb) pressure for 90 minutes..
  8. When cooked and cooled remove foil/ cloth and paper and replace with fresh. Store in a cool, dry place, will keep 12 months or more if stored correctly..
  9. When required either steam for two hours or pressure cook at full (15lb) pressure for 20 minutes, allow to de-pressurise before opening..
  10. Remove foil / cloth and paper, place a large plate on top, invert and shake out pudding..
  11. Now the 'Best Bit, pour over two tablespoons of brandy or rum and carefully ignite. This step is optional.Allow to flame out, cut in to wedges and serve..
  12. Serve with your choice of custard, cream(whipped or runny) and/ or brandy butter..
  13. This pudding is very rich, so be aware when serving !.
  14. Will post photo of 'actual' pudding when dished up on Christmas day (if I remember !).
  15. If you don't have a stale loaf, make breadcrumbs from fresh bread and dry, without colouring, in a low oven. *.
  16. ## You can use 5 fl oz Barley wine (if you can find it !) and 5 fl oz stout ##.

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