Description
A rich, traditional steamed British Christmas pudding packed with dried fruits, warm spices, and brandy. This dense, moist dessert is designed to be aged for maximum flavor.
Ingredients
Scale
- 1 lb (450g) mixed dried fruits (raisins, sultanas, currants)
- 1/2 cup mixed citrus peel, finely diced
- 1 cup dark brown sugar
- 1/2 cup brandy or dark rum
- 1/2 lb (225g) beef or vegetable suet
- 1 cup breadcrumbs
- 2 tsp mixed spice (cinnamon, nutmeg, cloves)
- 1/2 tsp salt
- Butter for greasing
Instructions
- Mix the dried fruits, citrus peel, and brown sugar in a large bowl. Stir in the brandy and let soak for at least 2 hours or overnight.
- Add the suet, breadcrumbs, mixed spice, and salt to the fruit mixture. Stir until well combined and the texture is uniform.
- Grease a pudding basin with butter. Spoon the mixture into the basin, pressing down firmly to remove air pockets.
- Cover the top with pleated parchment paper and a layer of foil. Tie kitchen twine tightly around the rim to seal it.
- Place the basin in a steamer or pot with simmering water. Steam on low heat for 6 to 8 hours, topping up water as needed.
- Remove from heat and let cool completely. Wrap in foil and store in a cool, dark place for 2 to 4 weeks before serving.
- To serve, re-steam for 2 hours, unmold, and serve with brandy butter or custard.