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Christmas Pudding II

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Prep: 0 min Cook: 0 min Servings: 8–12 Difficulty: medium

Categories: Dessert, Drink, Bread, Holiday, Baked

Tags: medium difficulty, recipes for cake, recipes for sponge pudding, recipes using almond, recipes using brandy, recipes using bread crumb, recipes using egg, recipes using ground cinnamon, recipes using lemon juice, recipes using wheat flour, recipes using white sugar, recipes with images

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Pudding_II)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChristmas%20Pudding%20II&oldid=4587462

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ½ lb (225 g) raisins
  • ¾ lb (340 g) currants
  • ½ lb (225 g) sultanas
  • ½ lb (225 g) white granulated sugar (or less)
  • ¾ lb (340 g) shredded suet (can be vegetarian; see note below)
  • ½ lb (225 g) breadcrumbs
  • ¼ lb (110 g) crystallised peel
  • 2 tsp cinnamon
  • 2 oz (55 g) almonds, chopped but not too small
  • ⅓ cup (about 60 g) flour
  • ⅓ pint (about 190 ml) milk
  • 3 large eggs, beaten
  • Brandy
  • Juice and rind of 1 lemon
  • ⅓ nutmeg pod, grated

Directions

  1. Mix all ingredients together, stirring well to combine.
  2. Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string.
  3. Steam for 7 hours, then cool and keep until Christmas Day.
  4. To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker.

Notes

Suet can be difficult to find in some countries, like the USA. Butter is an excellent substitute. To incorporate the butter in the mixture, melt it in a microwave or saucepan, and pour into your mixing bowl.

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver 3d piece (the threepence), or a sixpence. However this practice fell away once real silver coins were not available, as it was believed that alloy coins would taint the pudding.

Once turned out of its basin, the Christmas pudding is traditionally decorated with a spray of holly, then dowsed in brandy, flamed, and brought to the table ceremonially, where it should be greeted with a round of applause. It is best eaten with brandy butter, cream (lemon cream is excellent), or custard. Christmas puddings keep very well, and many families keep one back from Christmas to be eaten at another celebration later in the year.