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Traditional Christmas Pudding

INGREDIENTS:

  • 300g mixed dried fruit (raisins, currants, sultanas, citrus peel)
  • 75g pitted prunes, chopped or whole
  • 75g muscovado sugar
  • 3 tablespoons of brandy, extra to serve if required
  • 75ml of stout
  • 40g plain flour
  • 75g frozen butter, grated
  • 1 tablespoon of cinnamon
  • Half teaspoon of freshly grated nutmeg
  • 2 tablespoons of mixed spice
  • 75g glacé cherries, chopped or whole
  • 75g chopped walnuts
  • 75g ground almonds
  • 75g blanched almonds
  • 75g fresh white breadcrumbs
  • 2 large eggs, beaten

METHOD:

  1. Mix the dried fruit, prunes, muscovado sugar, brandy and stout in a large Denby bowl. Stir thoroughly, cover with a reusable food wrap and let soak for 24 hours.
  2. The next day combine the flour, butter, spices, cherries, walnuts, ground almonds, blanched almonds, breadcrumbs and eggs with the soaked fruit mixture. Ensure you add all the delicious liquid and give it a good stir!
  3. Cover again and leave in a cool spot for a further 24 hours.
  4. The day after, grease a 900ml Denby deep noodle bowl with butter. Pop a circle of baking paper into bottom and grease again. Spoon in your pudding mix pressing down well as you fill your bowl.
  5. To create the cover, layer a piece of baking paper on top of a piece of tin foil. Fold a pleat into the middle of the combined paper and foil, placing over the top of the pudding, with the fold in the middle. Secure tightly with kitchen string. Fold the foil and paper up to the tied string to make the pudding lid waterproof. Tie a string handle to the top of the bowl by securing it either side of the bowl.
  6. To prep your pudding for steaming, position an upturned Denby saucer inside a large pan approx 1/4 full of water. Gently lower your pudding into the pan ensuring that the water comes 1/3 of the way up the side. Make sure it doesn’t come near the top of your bowl.
  7. Bring it to the boil, then reduce the heat to gently simmer for 4-5 hours. Keep an eye on the water level during this time so the pan doesn’t dry out.
  8. Once the pudding is cooked, remove from the pan using the string handle and set aside to cool.
  9. To serve on Christmas Day, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through or simply reheat in the microwave.
  10. To microwave, remove the foil lid and cover with cling film. Pierce the cling film several times and heat on full power for 2.5 minutes (800W / 900W). Stand for 2 minutes. Heat on full power for a further 2.5 minutes (800W / 900W). Stand for 1 minute after heating. Remove the cling film lid and turn upside down onto a Denby plate or platter.
  11. To flame, warm 3 tablespoons of brandy in a small pan, pour it over the pudding and set light to it. Enjoy!
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