Saturday , November 28 2020
Christmas Pudding 1

Christmas Pudding

Recipe from the National Trust | www.nationaltrust.org.uk

Here’s a classic recipe from the National Trust to help you prepare your own Christmas pudding on Stir Up Sunday.

This recipe is from the 1950s and is a little bit lighter than many recipes. Pop it a muslin cloth and tie to make more of a bowl shape!

Serves Eight

INGREDIENTS

57g of flour
113g of breadcrumbs
113g of brown sugar
57g of sultanas
113g of raisins
113g of currants
57g of candied peel

28g of flaked almonds
Rind and juice of 1/2 orange or lemon
1 sour apple, peeled and chopped
1/2 tsp of mixed spice
2-3 eggs
2tbsp of whisky

Method
Put all the prepared fruit into a large bowl, then add all the other dry ingredients and mix thoroughly.

Beat up the eggs and add them with the orange/lemon rind and juice and the whisky to the dry ingredients and mix together.

Leave overnight.

Turn into a well greased pudding basin and cover with greased paper then foil, tying tightly with string around the edge of the bowl.

Steam for four hours.

When cold, store in a dry place for several weeks. Feed with a tablespoon of whisky or brandy weekly if you like!

Steam for four hours before serving onto a hot dish with brandy butter.

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