ChefBookDessert · British
Classic Christmas pudding
A traditional British steamed dessert packed with dried fruits, spices, and brandy, typically prepared weeks in advance of Christmas.
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- Prep
- 60 min
- Cook
- 540 min
- Total
- 600 min
- Serves
- 12
- Level
- Medium
Method
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Chop the almonds coarsely. Peel, core and chop the cooking apples. Chop the candied peel by hand. Grate three quarters of the nutmeg.
In a large bowl, mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, muscovado sugar, eggs, and 2 tbsp brandy.
Grate the butter into the bowl in quarters, stirring after each addition. Continue stirring for 3-4 minutes until the mixture subsides slightly after each stir.
Butter two 1.2 litre bowls and place a circle of baking parchment in the bottom. Pack the mixture into the bowls.
Cover with a double layer of pleated baking parchment and tie with string. Wrap the entire bowl in two sheets of foil to make it watertight. Create a foil/string handle for easy lifting.
Boil or oven steam the puddings for 8 hours, topping up water as needed. Let cool overnight.
Discard old wrappings and re-wrap in fresh parchment and foil. Store in a cool, dry place until Christmas.
To make brandy butter: cream butter with orange zest and icing sugar, then gradually beat in brandy and chopped stem ginger. Chill to set.
On Christmas Day, steam for 1 hour. To serve, warm 3-4 tbsp brandy, pour over the pudding, and ignite to flame.
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