Traditional Christmas pudding recipe
Ingredients
250g butter, melted, cooled
1 cup brown sugar
1 1/2 cups plain flour
1/2 cup self-raising flour
1 teaspoon bicarbonate of soda
Dairy Whip Whipped Cream, to serve
375g raisins, roughly chopped
375g sultanas
250g currants
200g dried apricots, roughly chopped
150g pitted prunes, roughly chopped
3/4 cup brandy
1/4 cup green ginger wine
1/2 cup blackcurrant conserve
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon mixed spice
4 eggs, at room temperature
Traditional Christmas pudding recipe
Method
Step 1
Place dried fruit, brandy, wine, conserve and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
Step 2
Grease a 10-cup capacity pudding basin with melted butter. Refrigerate for 15 minutes. Brush with butter again. Line base of bowl with baking paper.
Step 3
Whisk eggs and butter together. Add to fruit mixture with sugar. Sift flours and bicarbonate of soda over fruit mixture. Stir with a wooden spoon to combine. Spoon into prepared basin.
Step 4
Cut 1 large sheet of foil and 1 large sheet of baking paper. Lay paper over foil. Make a pleat in the centre. Place, paper-side down, over pudding. Secure with string.
Step 5
Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer. Pour hot water into saucepan so it comes one-third of the way up the side of the basin. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low. Simmer for 5 hours. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve with cream. Alternatively, cool completely then store.
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