large bottle dark rumbrandy (to soak the fruit)
220 g (1 & 3/4 cups) dried raisins
220 g (1 & 3/4 cups dried sultanas
120 g (1 cup dried currants
225 g (3 & 1/2 cups) fresh brown breadcrumbs
60 g (3/4 cup) desiccated cocoanut
120 g (3/4 cup) roughly chopped mixed peel
60 g (1/2 cup) self raising flour
220 g (2 cups) beef suetor vegetable suet
150 g (1 cup dark brown sugar
½ grated nutmeg
½ heaped teaspoon mixed spice
½ heaped teaspoon Ground Cinnamon
142 ml (5 fl oz) whole fat milk
4 Eggslightly beaten
1 lemon Lemon Juice
1 wineglassful dark rum
How to Make British Christmas Pudding:
- First off, roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
- Using a sieve drain the rum soaked fruit and set to one side.
- Prepare your breadcrumbs using a food processor or similar, then transfer to a large mixing bowl.
- Add the desiccated coconut, mixed peel, self-raising flour, suet, dark brown sugar, nutmeg, mixed spice, ground cinnamon, a pinch of salt, rum soaked fruit, milk, lightly beaten eggs, lemon juice, and a wineglassful of rum – Oh, and do save a drop for yourself!
- Darlings, using a wooden spoon mix all the ingredients together – go on and ‘give it some welly’!
- Reach for a large saucepan and place an old saucer on the bottom (this will prevent the basin from cracking) then fill with water, about half-way up the basin, and immediately put on to boil.
- Now, take two pudding basins or an extra large one. Grease well with butter, and three-quarters fill with the mixture.
- Time to prepare the basins for steaming. Cut a large piece of greaseproof paper and foil.
- Place the foil on the kitchen counter followed by the greaseproof paper on top, then lightly grease with butter.
- Holding both pieces, make a pleat in the center – this will allow space for the pudding mixture to rise.
- Gently place over the basin and mold it around the edges.
- Using a large piece of string, tightly wrap it around a few times under the ‘lip’ of the basin, and secure with a knot or two.
- Make a handle by threading the string from one side to the other a few times. Again, secure with a knot or two.
- Trim off the excess paper/foil, then tuck both layers under neatly – making an extra water-tight skirt.
- Now the water is boiling, using the handle, place the basin gently into the saucepan and cover with a lid.
- Make sure you regularly top up with water, as you wouldn’t want your Christmas pud to boil dry!
- After approximately 3-4 hrs (2-pint basin) or 4-5 hrs (family size basin), Miss Windsor recommends checking whether they’re cooked.
- Insert a skewer right through the foil/paper layer. If it comes out clean it’s ready, if not keep steaming for a while longer!
- Once cooked, allow to completely cool. Prick all over with a skewer and spoon feed with dark rum or brandy.
- Then cover with a layer of greaseproof paper and foil, tightly secure with string, and store in a cool dark place – not a fridge or freezer!
- If you have made this a few weeks before Christmas Day, just spoon feed every week with dark rum or brandy, or if made well in advance once per month will do!
- When the big day arrives, give your pudding a fresh covering of greaseproof paper/foil – don’t forget to make a handle! Then steam for approximately 2 hours.