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Classic Christmas pudding

03 DECEMBER 2013
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Packed with plump fruits and warming brandy, this Christmas pudding is the perfect festive treat. Serve with thick vanilla custard.

Ingredients

- 385g Sainsbury's mixed dried fruit
- 80g Sainsbury's ready-to-eat dried figs, roughly chopped
- 75g Sainsbury's glacé cherries, roughly chopped
- 100ml basics brandy, plus some for flaming
- 1 small cooking apple, peeled cored and grated
- 1 small orange, zest and juice
- 100g shredded suet (vegetarian if you wish)
- 3 medium British free-range Woodland eggs by Sainsbury's, beaten
- 100g Sainsbury's ground almonds
- 200g soft muscovado sugar
- 140g self-raising flour
- 20g Sainsbury's almonds, halved
- 1 teaspoon ground mixed spice by Sainsbury's
- ½ teaspoon ground cinnamon by Sainsbury's

Method

Grease a 1 litre pudding basin. Put the mixed fruit, dried figs and glacé cherries into large pan with the brandy and bring to the boil; turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight.

Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar, and flour in a large mixing bowl.

Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string.

Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas (see tip).

One hour and 30 minutes before you want to serve the pudding, place into a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch.

To serve, pour over a couple of tablespoons of brandy and light the pudding. Serve with brandy butter, cream or vanilla custard.

Cook's tip: This pudding will keep in a cool, dry place for up to 3 months.

Recipe thanks to Sainsbury's

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