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Christmas Pudding Recipe
Our Christmas pudding recipe is packed full of fruit. Soaked overnight in stout to produce a moist sumptuous pudding.
This recipe has lots of fruit in including figs making it an authentic figgy pudding.
We like to make ours with our wild white sourdough loaf breadcrumbs for a deeper interesting flavour.
This recipe will multiply brilliantly to be used on Stir Up Sunday, to bake with your friends and family.
Ingredients
Watch our recipe tutorial here.
- 1.5 litre pudding basin
- 175g sultanas
- 175g raisins
- 50g dried figs chopped
- 50g dried apricots chopped
- 50g dates chopped
- (total 500g of fruit, mix can be varied)
- 30g Glacé cherries chopped
- 75ml stout
- 25ml brandy
- 1 apple peeled, cored and grated
- Juice and zest of 1 orange
- 3 eggs
- 175g muscovado sugar
- 125g shredded suet
- 125g sourdough breadcrumbs
- 100g self-raising flour
- 1 tsp mixed spice
Method
- Soak all the dried fruit overnight in the alcohol
- The next day add the grated apple, orange zest and juice
- Beat the eggs
- Add the sugar and beat
- Then add the suet, breadcrumbs, flour and spice, keep beating until mixed
- Combine the two mixes together, stir well
- Line the bottom of the pudding with a disk of greaseproof
- Cover the top with a double of layer of greaseproof and foil
- Gather and tie tightly with string
- Steam for 3 1/2 hours, then store until Christmas day
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