- Peter Alton
Christmas Pudding Recipe
Updated: Sep 22
I normally make a batch every 2 or 3 years in September, The puddings keep well covered in a cool, dry place, Steam for as long as possible a minimum of 8 hours initially. This recipe will make 3 large puddings.
Ingredients
240g Sultanas
240g Raisins
480g Currants
240g Mixed Peel
75g Glace Cherries
240g Dark Brown Sugar
3 Eggs
Old Ale Dark 300ml
Zest and juice of half an Orange
Zest and juice of half a Lemon
60g Grated Carrot
180g White Breadcrumbs
240g Plain Flour
30g Ground Almonds
360g Beef Suet
4g Ground Cinnamon
4g Ground Nutmeg
Pinch of Salt
Method
1. Pick over and remove all alien matter from the currants, sultanas and raisins, wash and leave to drain overnight.
2. Chop mixed peel finely and cut cherries into quarters.
3. Mix all fruits together with the orange and lemon zest and juice.
4. Mix together in a basin the old ale, eggs and sugar.
5. Add to the fruit and mix well together.
6. Mix in the grated carrot.
7. Sieve together the flour, nutmeg, cinnamon and salt.
8. Mix together with the ground almonds, breadcrumbs and suet.
9. Combine all ingredients and stir until the fruit is evenly distributed throughout the mix.
10. Spoon into well greased pudding basins, covering and sealing with greaseproof paper and aluminium foil.
11. Steam for a minimum of 6-8 hours.
12. When cold replace greaseproof paper and aluminium foil and store in a cool, dry place ready for use. The puddings can be stored for up to 4 years just moisten occassionally with a dessertspoon full of brandy sprinkled on top.
13. To reheat steam for another 2 hours and serve.
14. Demould onto serving plate and sprinkle with castor sugar.
15. Flame with rum or brandy and serve with hot rum or brandy butter or sauce.
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