Name: Christmas Pudding
Yield: Serves 8
Cuisine: British
Ingredients: 3 eggs, lightly whisked; 1 cup (115 g) peeled and chopped apple (about 1 apple); ¾ cup (130 g) dried currants; 1 cup (225 g) cold butter, plus more for the mold and parchment; 2 cups (90 g) fresh bread crumbs; Scant 1 cup (160 g) raisins; ¾ cup (90 g) flour, plus more for the cheesecloth; ¾ cup (150 g) sugar; ⅓ cup (60 g) chopped candied citrus peel; Pinch of salt; 1 holly sprig without berries, for decorating (optional); ½ teaspoon mixed spice; ½ cup (120 ml) brandy, plus ¼ cup (60 ml) for serving

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

About

No British Christmas table would be complete without a flaming Christmas pudding. Originally called simply plum pudding (in the past, plum referred to any type of dried fruit), it was eaten throughout the winter and was so utterly associated with roast beef that the two were used as visual shorthand for Britishness in satires of the eighteenth century. They were served simultaneously and work very well eaten together. Roast beef and plum pudding were celebration dishes, which meant C