Submitted by Karen Miller
Christmas Pudding
Serving: 8
Ingredients
- 110g shredded suet
- 110g white breadcrumbs
- 1 level tsp ground mixed spice
- 1/4 tsp grated nutmeg
- a good pinch of ground cinnamon
- 225g soft dark brown sugar
- 110g sultanas
- 110g raisins
- 275g currants
- 25g whole candied peel, finely chopped
- 25g whole almonds, chopped ( skin on is ok),
- 1 small cooking apple, cored and finely chopped, no need to peel
- grated zest of 1/2 orange
- grated zest of 1/2 lemon
- 2 tblsp rum
- 75ml barley wine( I use sloe gin!)
- 75ml stout
- 2 eggs
- 50g S.R Flour
- a 1.2 L pudding basin, lightly greased, baking parchment, foil, string and a slow cooker!
Instructions
- Begin the day before you want to steam the pudding. Take your largest mixing bowl and start by adding the suet, breadcrumbs, spices and sugar.
- mix thoroughly then add dried fruit, mixed peel, nuts, apple, both zests. Mix thoroughly again.
- Next in a smaller bowl measure out rum, barley wine( or whatever you chose), and stout. add eggs and whisk.
- Pour this over the other ingredients and mix very thoroughly.
- cover bowl with cling film and leave over night.
- Next day stir in sifted flour and mix thoroughly, put mixture tightly packed into the greased basin. Cover the basin with a double layer of parchment paper and a layer of foil, leaving room for the steam!
- tie with string tightly and add another piece of string across to form a handle.
- Steam in slow cooker for 8 hours on high ,with water coming half way up your pudding basin, keep an eye on water level.
- Take pudding out after 8 hours and leave to cool completely.
- When cold, remove the parchment, foil and string and replace them ready for using Christmas day.
- Store in a dark cold room till needed.
- Christmas day, steam for 2 hours on high in your slow cooker with water half way up the basin. Enjoy!!
- This recipe has a lot of ingredients, it's by far the best I have ever eaten and I have had many!!!
Tried this recipe?Scroll Down To Share What You Think
This is a most delicious pudding. I’ve made several now and tweaked the ingredients at different times. In some I’ve not had apple so have used a pear – result has been magnificent! I’ve also played with the dried fruit combinations – adding dried cranberries, or increasing the amounts of raisins/sultanas etc when I’ve not had all of the ingredients. I’ve not added the nuts (daughter has a severe nut allergy so we avoid them like the plague!!). Used only sweet sherry for all of the liquid too. Every pudding has turned out exceptionally delicious !! Thankyou Karen for sharing your wonderful recipe.
I made this pudding…my first ever pudding and I must say it tasted so good.
I omitted the peel and added glazed cherries instead and used sweet sherry instead of barley wine.
Everyone really loved it. It is not a heavy pudding so perfect to have after a big Christmas dinner.
Thank you Karen