Traditional Christmas Pudding
Traditional Christmas pudding has always been a favorite of mine during the festive season. It brings back fond memories of my childhood. A Christmas pudding needs to be made at least 3 - 4 weeks before Christmas, it must be moist, fruity, nutty and a little boozy.
Ingredients
- 500 g fruit cake mix
- 50 g almond slivers
- 50 g wallnuts (chopped)
- 1 small apple (peeled, cored and grated)
- 1 medium orange (zest and juiced)
- ½ tsp lemon zest
- 4 tbsp brandy (you can also use sherry)
- 80 g unsalted butter (room temperature)
- 2 xl eggs
- ¼ cup molasses
- ½ cup light brown sugar
- ¾ cup cake flour
- 1 tsp baking powder
- 1 tsp fine cinnamon
- 1 tsp mixed spice
- ¼ tsp fine nutmeg
- ½ cup breadcrumbs
Instructions
- Place the fruit cake mix in a mixing bowl and add the grated apple and nuts. Add the orange juice and brandy. Stir through and let it rest for 1 hour.
- Place the butter, sugar, molasses, orange and lemon zest in a separate mixing bowl and cream with an electric mixer until light and fluffy.
- Add the eggs and mix well.
- Sift in the dry ingredients and then add the bread crumbs. Fold all the dry ingredients into the wet ingredients scraping the sides and bottom on the bowl.
- Finally add the soaked fruit cake mixture and stir to combine thoroughly.
- Grease the a heatproof bowl or pudding basin with butter.
- Spoon the mixture into the bowl and press the it down with a spoon or spatula.
- Follow the steps indicated in my post on how to wrap and steam the pudding.
- Steam for 5 hours then carefully remove the pudding from the pot and allow to cool.
- Gently unwrap the foil and parchment cover and replace it with fresh ones.
- On the day of serving steam in similar fashion for 2 hours.
- Serve with custard or cream.