Name: Christmas Pudding
Yield: Makes 3 × 1.2 litre(2 pint) puddings
Cuisine: United Kingdom
Ingredients: 550 g (1¼ lb) dark muscovado sugar; 1 teaspoon mixed spice; 225 g (8 oz) shredded suet; 100 g (4 oz) ground almonds; 175 g (6 oz) stoned prunes; 175 g (6 oz) carrots; ½ teaspoon freshly grated nutmeg; ½ teaspoon cinnamon; 750 g (1½ lb) mixed currants, sultanas and raisins; 50 g (2 oz) chopped mixed peel; Juice and grated zest of 1 lemon,; 5 eggs; 2 apples, peeled, cored and chopped; Juice and grated zest of 1 orange; 1 teaspoon baking powder; 225 g (8 oz) plain flour; 225 g (8 oz) fresh white breadcrumbs; 4 tablespoons golden syrup; 300 ml(10 fl oz) stout; 4 measures rum; 4 tablespoons black treacle

Preparation info

Makes
3 × 1.2 litre
puddings

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

I always plan my Christmas puddings well ahead of time. They are usually made by August, giving them time to mature and improve the flavour. I like to make several, as it’s always a very nice gift to give: a good home-made Christmas pudding.

This pudding mix can also be kept chilled for a week before cooking. This gives the raw ingredients time to work their tastes together. It should at the least have 24 hours before cooking.