Christmas pudding
Description
Chef’s note:
Christmas wouldn’t be Christmas without a Christmas pudding! I love to add freshly grated ginger for an extra zing – plus more brandy at the end! This vegetarian friendly Christmas pudding is easy to make for the whole family, and it will be on our specials board in Bakers & Larners’ this Christmas. Come along and give it a try!
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Ingredients
Instructions
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Before you want to cook the pudding, soak all of the fruit and the fresh ginger in the brandy and orange juice for at least 20 minutes, ideally overnight.
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Beat together the butter, muscovado sugar, and eggs. Then add the fruit and the liquid, combining until you get a thick batter.
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Butter and flour a large pudding bowl, leaving a good 1.5” clear from the top.
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Using parchment, wrap the whole bowl, putting a pleat in the top; there are plenty of videos online
to show you how to do this if you are not sure. I tend to then fully and tightly wrap the bowl in cling film,
but you can use muslin cloth tied at the top. -
Place the bowl in a hot steamer and steam for approximately three hours, remembering to keep topping the pan up with boiling water.
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After three hours, test the pudding by using a wooden skewer. If it comes out clean, the pudding is cooked; if not, cook for a little longer.
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You can serve your pudding straight from the steamer, but I like to soak it in extra brandy or rum once cooled and keep it for a few days before Christmas.
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When are you are ready to serve, pour warmed brandy over the pudding, light, and enjoy the flames!
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Serve with brandy butter or your favourite cream.
