Zippee - this is for you . The ingredients list looks extensive but its worth the effort. And in fact the actual mixing and cooking is very straightforward and simple. It is the most moist and tasty pudding I have ever had - I detested Christmas Pud until I made this.
It makes 1 x 2litre pudding or 2 x 1litre puddings. I usually halve the recipe and make 1 litre pudding (I use a round pudding mould - very Victorian Christmas! You can find them in John Lewis). Even with half that amount, there is often enough left over to make smaller pud for friend/relation.
Ultimate Christmas Pudding Recipe (GHK Dec 2000)
Ingredients
500g bag luxury mixed dried fruit (or mix own from raisins, cherries and mixed peel - minus currants)
125g each dried ready to eat figs, dates and pears, chopped.
75g packet dried cranberries
1 sharp eating apple, cored and grated
227g can pineapple, drained and chopped
50g whole blanched almonds
4tbsp each brandy and sherry
125g self raising flour
0.5 level tsp salt
1 level tsp each ground nutmeg, ground ginger, ground cinnamon and mixed spice
50g ground almonds
225g shredded beef or vegetable suet
175g fresh white breadcrumbs
125g molasses sugar
4 large eggs, beaten
150ml brown ale
- Put all the dried, fresh and tinned fruit and nuts into a large mixing bowl, then add the maple syrup, brandy and sherry and leave to stand for 30 mins.
- Sift the sugar, salt and spices into a bowl, stir together and add the ground almonds, suet, breadcrumbs and sugar. In a separate bowl, beat the eggs and brown ale together.
- Add the egg mixture to the soaking fruit with the dry ingredients and stir to combine thoroughly. Line the pudding mould(s) or basin(s) (depending how many puds you are making) with a single layer of muslin.
- Put the mixture into the basin(s), smooth top and tie up muslin. Cover with a double layer of pleated foil secured with string.
- Place in a large pan or steamer half filled with hot water. Cover and steam for 3 - 4 hours for smaller puddings and 5 - 6 hours for a large pudding. Keep the water level topped up throughout.
To store: Overwrap the muslin pudding in foil. Keep in a cool, dark place for up to six months.
To reheat: A small pudding will need to be steamed for 1 hour, a large pudding for around 2 hours.