Christmas Pudding

Added by McDougalls Team

Christmas Pudding

Make a few months in advance to allow the flavour to mature and develop.

At a glance

Preparation time: 20 minutes
Cooking time: 8 hours

Serves: 10-12

Method

  1. Place flour, suet and breadcrumbs in a large bowl and mix in the spices. Add remaining dry ingredients with the apple and lemon, then the eggs and liquid.
  2. Mix well and place in greased basins filling to within 1cm of the top. Cover with greased greaseproof paper and foil or a pudding cloth.
  3. Place basin in a saucepan, pour boiling water around it, until it is two-thirds up the sides.
  4. Boil each pudding for 8 hours, replenishing water as necessary.
  5. When cooked, change coverings for fresh ones and store in a cool place.
  6. When the puddings are required, boil for a further 2-3 hours.

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Ingredients

  • 225g McDougalls Self Raising Flour
  • 225g Atora Shredded Suet
  • 225g fresh breadcrumbs
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • ½ tsp salt
  • 225g raisins
  • 225g currants
  • 225g sultanas
  • 175g Demerara sugar
  • 100g mixed peel, chopped
  • 1 cooking apple, peeled and chopped
  • Grated zest and juice of 1 lemon
  • 4 medium eggs, beaten
  • 100ml brandy
  • 225ml stout or milk
  • Brandy or Rum Butter or Brandy Sauce

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