I need the perfect Christmas pudding recipe and I need it quite soon, thank you

[margiebargie]

My friend and lovely neighbour who also happens to be an amazing cook had her first taste of a Christmas pudding the other day (she's Japanese and we don't live in the UK) - she loved it. She's asked me if we can make one together and of course I said yes; she wants to come over on Friday to do it.

I've never made one in my life and I want it to be GOOD, so could you please share your tried, tested and favourite recipes?! I looked a couple up online but they had average ratings.

Thank you!

Anyone? Please?

marge The best recipe for a traditional one is Delia Smith's. It's very good and alcoholic though you IME have to soak the fruit for a bit longer than she says for a really yummy one

Start soaking it today!

ppeatfruit Thank you so much! Will get on it immediately!

Delia's classic or traditional?

Also - and I realise I've left this all a bit late - if I can't get suet here, is there something I can use instead?!

Whichever one you fancy. I don't use suet, (most of the family are veggie) I use butter or almond\ olive oil ( I use the oil because we're dairy free.) It doesn't make any difference to the taste

Delia's classic and traditional recipes are exactly the same, just make different size/number of puddings.

Thank you!

You're welcome margei It sounds like fun making it with a friend who doesn't know about Xmas puddings.

I live in Fr. for 50% of the time and they have no idea about them too! We gave some french friends an english xmas dinner and they loved it! ( though they couldn't quite believe how you're supposed to eat the pudding AFTER so much food to start with !!)

ppeat, I think it will be fun - but am worried we've left it too late. Should we do mince pies instead?!

you haven't left it too late - as long as you have 8 hours to steam it, and yes you have to soak the fruit overnight (at least) first.

not sure where you are, but I buy frozen suet in the meat section of the supermarket (Canada)

Tamsin Day Lewis' recipe is marvellous. Crumbly and delicious. I love it so much that DH makes me one for my birthday in May!!!

Substituting the suet will probably change the texture and may change how long it will last for. The suet should coat everything when you steam the pudding and when it solidifies it effectively makes the pudding airtight.

I would probably look at making a Christmas cake instead. Mincemeat will need suet too and a pudding will need most of the work doing the day before which defeats the object.

Hope I'm not too late.

I actually never really liked Christmas Pud until my MIL made this about ten years ago. I loved it. And I've made it ever since! It doesn't have Suet, which I think makes it lighter. It lasts just as long as Suet ones...but not sure why you'd keep it anyway!

It's a huge one, and actually makes more mixture than it says, so I make two approx 900ml ones.

For cooking times the Lakeland website have great advice on timings for different sized bowls beside their pudding bowl which is very helpful.

And steaming in the oven very stress free as pan doesn't dry out so easily.

www.bbcgoodfood.com/recipes/8370/christmas-pudding-with-citrus-and-spice

If I'm too late maybe next year. Highly recommend.

Thanks so much abdabs, looks like it could be the perfect solution!

I don't reckon you've left it too late Margie mince pies are ,of course, easier. They could be frozen I suppose. thcapitalisunited
I make mincemeat for Xmas too and along with my Xmas puddings I haven't used suet (unless you count veg. suet which I didn't like either it's full of hydrogenated fat) for many years ). Everyone likes the puddings, there are sooo many ingredients that you don't notice. the lack of suet.

IMO and E the 'lightness' is created by the breadcrumbs.

I also gently bake the mince meat, following Delia Smith's recipe. which does wonders for it's keeping qualities , along with the alcohol of course