Christmas
Pudding
What you need
- 400g Pauls Double Thick Vanilla Custard to serve
- 375g sultanas
- 375g currants
- 200g almonds chopped
- 400g suet finely grated
- Zest & juice of 1 orange & 1 lemon
- 1 apple peeled, cored and grated
- 1 carrot peeled and grated
- 250g white bread crumbs
- 250g plain flour
- 400g raw/Demerara sugar
- 6 eggs
- ½ tsp ground cinnamon
- 1 tsp mixed spice
- 110g candied mixed peel
- 110g glace cherries chopped
- 200ml brandy plus 160ml more for after puddings are cooked
- 340ml Guinness/stout beer
- Melted butter for greasing
- Fresh berries to serve
- 550g raisins
How To Make It
- Mix ingredients (except butter). Place baking paper tightly over the top, refrigerate for 2 days. Stir & divide mixture into four 850ml pudding basins. Press in firmly. Cut a 20cm circles of baking paper, brush with melted butter, press firmly onto pudding to seal. Cut 30cm circles of muslin, dampen & lay over puddings. Stretch muslin, tie under rim with string. Preheat oven to 150°C. Place puddings into a deep pan, pour boiling water to halfway up the sides of the puddings. Cover pan with foil, tear 2 small holes in the foil (not over a pudding). Steam for 8 hrs, check water level every 2 hrs, top up with boiling water as needed. Cool at room temp for 1 day. Take off the muslins & wash. Carefully lift up only the edges of the paper and drizzle with 40ml of brandy. Press paper firmly to make airtight. Stretch the washed muslins back over the puddings & retie string. Brush with melted butter. To serve, place the covered pudding back in the same steam bath for 21/2 hrs. Remove cloth & paper seals, unmold puddings upside down on a plate. Decorate with fresh berries and pour over Paul’s Double Thick Vanilla Custard.
